Egg Kothu Parotta (Muttai Parotta)

South Indian Kothu Parotta

Egg Kothu Parotta

A lip-smacking food!
My family likes Kothu Parotta so much…Though it involves a lot of pounding, I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain…Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta.This recipe is definitely a BLOCKBUSTER hit in my kitchen.
When I have parathas and eggs at home, I make Egg Kothu Parotta. Certainly, a lip-smacking food!


Cooked parotta – 4 nos.

Chopped onion – 1 no.

Tomato – 1 no.

Eggs – 3 nos.

Ginger garlic paste- 1 teaspoon

Salna – 1 cup

Green chillies – 1 to 2 nos.

Turmeric powder – 1/4 teaspoon

Curry leaves – 1 sprig

Pattai – 1 no.

Cloves (Crambu/Lavangam) – 2 nos.

Salt – as desired

Pepper powder – as desired

Coriander leaves – for garnishing


1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper.

4. When the eggs are almost done, add salna. Now break the entire parotta into small pieces using a ladle. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!

Serve: Chicken Salna

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