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Egg Kothu Parotta

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Adjust Servings:
1 onion – chopped
1 tomato – chopped
2 green chilies – chopped
1 tbsp ginger-garlic paste
1 tbsp saunf / sombu
1 in cinnamon stick
1 tbsp red chilli powder
1 tsp garam masala powder
2 eggs
3 paratha–chopped
1 cup salna
salt to taste
coriander leaves for garnishing

Nutritional information

35.36 g
22.11 g
19.82 g
279 mg
1238 mg

Egg Kothu Parotta

  • 30 mins
  • Serves 2
  • Easy



This egg kothu parotta dish is the best thing to do with last night’s parotta. Parotta is a layered flatbread made from maida flour. It originates in the Indian subcontinent and is most popular in Southern India. This recipe actually calls for ripping up the parotta and combining it with eggs and yummy spices. It is extremely quick and easy to make. You will have a wonderfully original dish in a matter of no time. It really is the perfect dish for someone who doesn’t have a lot of time.

Health Benefits

Eating an egg kothu parotta for lunch or dinner is going to do nothing but make you feel amazing. Eggs are an important part of the human diet, especially if you’re not a meat eater. This is because eggs, are amazing sources of protein and protein is extremely important for your body. It is responsible for cellular production and repair. It also helps you to build muscle which is important for people with active lifestyles. Active lifestyle doesn’t just mean you’re going to the gym every day; it can be as simple as walking to work. If you’re moving around, you need to get some eggs.

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How to make Egg Kothu Parotta

  • First just tear the paratha in to small pieces using your hands.
    • Set aside.
  • Pour oil in a kadai and add crackle some saunf and cinnamon.
  • Add in the onions and green chilli.
    • Mix well.
  • Add the ginger-garlic paste.
    • Mix well.
  • Toss in the tomatoes and sauté well.
  • Stir in all the spices for 1 min.
  • Crack the first egg into the masala.
    • Mix well.
  • Pour the paratha in and stir.
  • Crack in the next egg and mix until the egg are cooked.
  • Pour in the salna if you’re using it and stir to combine.
  • Cook for 10 minutes over a low flame.
  • Now comes the kothu part of the paratha.
  • Start smashing the paratha using the edge of a cup until it is reduced to small pieces.
  • Take it back to the flame and cook for 5 more mins.
  • Garnish with some chopped coriander and onions.
  • Serve hot with a little squeeze of lemon juice and enjoy!


Parotta has spread throughout South East Asia due to the migration of Indian Muslims.

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