Start Reading Mode
Egg Kothu Parotta

Share it on your social network:

Or you can just copy and share this url


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


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.

Egg Keema
Egg Keema
Egg Pakora
Egg Pakora
Egg Keema
Egg Keema
Egg Pakora
Egg Pakora

Add Your Comment