Ingredients for Egg Kothu Paratha Recipe
- Tawa Paratha – 4 (whole wheat)
- Cooking oil – 1 Tbsp
- Cumin seeds – 1 Tsp (optional)
- Onions – 2 (chopped)
- Green Chillies -2 (chopped lengthwise)
- Ginger garlic paste – 1 teaspoon
- Turmeric powder – ¼ Tsp
- Red chilli powder – ½ Tsp
- Black pepper powder – ½ Tsp
- Garam masala powder – ½ Tsp
- Tomatoes – 2 (chopped)
- Eggs – 2-3
- Asafoetida (hing) – ¼ Tsp
- Coriander leaves – ¼ cup (chopped)
- Salt to taste
- Curry leaves – a handful
Method
- First, shred all the Parathas into medium slivers and keep it aside
- Heat the oil in a heavy bottom pan
- Add the hing and cumin seeds and sauté them lightly till they are slightly browned
- Add the onions, green chillies and curry leaves continue to sauté them till the onions are translucent
- Add the ginger-garlic paste, turmeric powder, red chilli powder, black pepper powder and garam masala powder and toss it on a low flame for about 5 minutes until the masalas are no longer raw and smell aromatic
- Add the tomatoes and sauté them until they become mushy and cooked
- Then break the eggs directly into the kadhai, scramble and cook them for 2-3 mins
- Now add the shredded Parathas to the mix and combine the eggs with it. You can also sprinkle a little water while you mix along if it turns too dry
- Cook for more 2-3 mins, turn off the flame
- Serve it in a serving bowl, garnish with chopped coriander leaves
- Serve hot
