Kothu Parotta


  • 5 Plain Parottas
  • 1 large Onion (chopped)
  • 2 Tomatoes (chopped)
  • 2 Green chillies (slit)
  • 1 spring Curry leaves
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Curry powder
  • 1/2 tsp Garam masala
  • 1/4 tsp Pepper powder
  • Salt to taste
  • 1 tbsp Ginger-garlic paste
  • Few drops of Lemon juice (optional)
  • 3 Eggs
  • Oil


  1. First, shred parottas. Heat oil in a pan or a wok.
  2. Throw in the cumin seeds, followed by the chopped onions. Once the onions have turned translucent, add in the green chillies.
  3. Now, add in turmeric powder, chilly powder, curry powder, garam masala, ginger garlic paste and sauté in low flame until the raw smell disappears. Make sure not to burn the powders.
  4. Add in chopped tomatoes along with salt to speed up the frying time. Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes on medium flame.
  5. Break in the eggs. Combine the eggs with the masala and stir fry.
  6. Mix in the shredded parottas with the mixture for about 2 minutes until the masala coats the parotta well. Sprinkle a little water if you think it’s too dry.
  7. Finish off with pepper powder and a few drops of lime juice. Enjoy! 🙂

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