🇮🇳 Indian

Egg Kothu Parotta

Name: Egg Kothu Parotta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 tsp Garam Masala; to taste Salt; 2 Onion; 2 Tomato; 1/2 tsp Turmeric Powder; 1 sprig Curry Leaves; 4 Eggs; 2 cups, parottas Wheat Flour; 2 tbsp Neutral Oil

🇮🇳 Indian

The everyday hero: egg kothu parotta — cheap, fast, and nothing comforts like an egg in a good masala. Gives you a proper meal in 40 minutes.

Prep 15 min Cook 25 min Serves 3 Easy

Ingredients

Garam Masala1/2 tsp
Saltto taste
Onion2
Tomato2
Turmeric Powder1/2 tsp
Curry Leaves1 sprig
Eggs4
Wheat Flour2 cups, parottas
Neutral Oil2 tbsp

Optional extras

Fresh Cilantroto finish

Instructions

1
Boil the eggs 9 minutes, cool in running water and peel; a light fry in the hot oil gives them a golden jacket.
2
Fry the onions to a deep gold, then the ginger-garlic, until the raw smell lifts.
3
Build the masala with the tomatoes and spices, bhunao-ing until the oil separates.
4
Add water for a gravy (or keep it dry as the name promises) and slip the eggs back in for 5 minutes.
5
Rest 5 minutes before serving — eggs drink sauce slowly.

Chef's tip

A pinch of salt in the boiling water keeps the shells from cracking early.

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Watch how it's made

Video: Egg Parotta/ Egg Kothu Parotta/ Street Food Recipes · on YouTube