Egg Kuthu Parotta/Roti (Shredded Parotta/Roti)

A popular South Indian street food delicacy, this dish originated in Srilanka, and is prepared by shredding the parotas or rotis into bite size pieces and adding eggs and/or meat and vegetables and stir frying them with some spices.

It is usually prepared by placing the shredded parottas on a greased hot griddle and mixing and pounding it with a heavy iron spatula and then the street vendors craft their kothu parottas. You can also add leftover meat or meat sauce to this but I have prepared without the addition of any gravy or sauce to this.

Even without the sauce, this dish bursts with some awesome flavours which can be enjoyed for breakfast or dinner.

Serves 3.

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Ingredients:

Oil – 2 tbsp

Parotta – 3 or chapathis – 6

Ginger garlic paste – 1/2 tsp

Onion – 1/2 cup chopped

Tomato – 1

Tomato ketchup – 1 tsp (optional)

Carrot – 1/3 cup chopped

Capsicum – 1/3 cup chopped

Cabbage – 1/3 cup chopped

Green chillies – 1 chopped fine

Lemon juice – 1/2 tsp

Paneer – 2 tbsp grated (optional)

Peas – 1 tbsp (optional)

Curry leaves – 1 sprig

Eggs – 3

Turmeric powder – 1/4 tsp

Red chillie powder – 1/2 tsp

Salt- as required

Garam masala powder – a pinch (optional)

Coriander leaves chopped – 2tbsp

Preparation:

Shred the parotta or the chappathis into bite size pieces as shown in picture above. Keep it aside.

Heat oil in a pan. On a medium flame, add the chopped green chillies, curry leaves and onions and saute them well. Once they turn golden, add the ginger garlic paste and stir fry for another two minutes. Now add the tomato and the chopped carrots alongwith the turmeric powder, red chillie powder and saute them for a minute. Next, add the peas, cabbage, capsicum and saute again adding ketchup until the raw smell disappears. Adjust the salt. Thereafter, break the eggs and add them making a well in between the vegetables. (Move the vegetables to the side of the pan and break the eggs in between and cook). When they are half cooked, add the shredded parotta or chappathi and combine well.

You may add the grated panner at this stage, if using it.

Add lime and garam masala and mix well. Garnish with coriander leaves and serve.

Note: You can also add leftover chicken or meat or gravy of the meat to the parotta at the end and mix well and serve.