Egg Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

 

          Egg Kothu Parotta is a simple, yet a delicious street food from Tamil Nadu where some shredded parathas are cooked along with eggs. At times it is also cooked with chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

         

               Egg Kothu Parotta is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. 

               I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. 

               So check out the step by step pictorial recipe to prepare this regional recipe.

• 2 parathas, shredded
• 3 tbsp. oil
• 1-2 eggs, whisked with a pinch of salt & pepper powder
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

             Heat 1 tsp. oil in a pan and fry the eggs till it is well scrambled. Keep aside. 

             Heat remaining oil and sauté the onion, garlic, ginger and green chilies. Fry till they turn light brown.

             Add the tomato, curry leaves and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

             Add the shredded parathas and the scrambled eggs. Combine everything and keep on frying for 2-3 minutes. 

             When done, add the lime juice and serve, garnished with coriander leaves.

                            Heat 1 tsp. oil & fry the eggs till it is well scrambled. Keep aside. 

                       Heat remaining oil & sauté the onion, garlic, ginger & green chilies. 

                       Fry till they turn light brown.

                                 Add the tomato, curry leaves

                                 and all the dry spices. Mix well & sauté till it is mashed.

                                  Shred the parotta and keep aside. 

                                  Add the shredded parathas .....

                        and the scrambled eggs. Mix well & keep on frying for 2-3 minutes. 

                       When done, add lime juice & serve, garnished with coriander leaves.

                                  Enjoy this yummy South Indian street food. 

Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

          This is a simple, yet delicious street food of Tamil Nadu where some shredded parathas are cooked along with eggs, chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

          It is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. So check out the step by step pictorial recipe to prepare this regional recipe.

• 2-3 parathas, shredded
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. garam masala powder
• 1 tsp. tomato paste
• 1-2 eggs
• 1/2 cup gravy / stock
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves & 1 fresh red chili, chopped to garnish

         Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter. Add the onion, garlic, green chilies and curry leaves. Fry till light brown.

         Add the tomato and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

          Add the tomato paste and mix well. Then add the egg and fry well. Add the shredded parathas and combine everything.

          Keep on frying for 2-3 minutes. Midway add the gravy / stock and fry till dry. When done, add the lime juice and serve, garnished with coriander leaves.

                          Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                         Add onion, garlic, green chilies & curry leaves. Fry till light brown.

                               Add tomato & all dry spices. Mix well & fry till it is mashed.

                                Add tomato paste & mix well. 

                                  Then add egg & fry well. 

                  Add shredded parathas & mix well. Fry for 2-3 min. Add gravy / stock 
                  & fry till dry. When done, add lime juice.

                                 Serve, garnished with coriander leaves & fresh red chilies.