Egg Kothu Parotta Recipe Tamil Style

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


  • 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

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