Muttai kothu chapathi (Scrambled egg chapati)

Muttai kothu parotta (scrambled parotta with eggs) is another popular street food in Tamilnadu and Kerala. We can get this kothu parotta dish in almost all parotta stalls in Tamilnadu.
Instead of the regular maida flour parotta, occasionally I use my leftover whole wheat chapatis to make this kothu parotta for a special dinner. So I am giving my standard recipe here. But we can substitute chapatis in this recipe with plain parotta (frozen plain parotta , Ceylon parotta) to get the original taste. 

While growing up, my elder brother was the first one to introduce us with this kothu parotta. Going to a parotta stall or road side shop would not be a girly thing at that time. So my brothers would do it for us giving us a relaxed evening:) He used to buy this from some shop near Palay bus stand. After few months he started saying that this dish is the most sought one in that place and would buy the plain parotta with salna only, to avoid the queue. Then mom started making us this muttai kothu parotta at home using the plain parotta  he brings and I too got the knack from her. Good that I learned to make this kothu parotta, as this is my hubby's favorite food after briyani.  While we were newly married he was amazed at seeing his favorite dish done at home. Though he buy me this special dish on many weekends, he appreciates the good eggs at home, quickness and less expensive good food we get by making it personally:) Slowly I swapped the parotta with chapati in this dish. Nowadays whenever I make vegetable salna or kuruma with chapati for lunch , hubby will expect me to do this spicy dish for dinner:) This has become many of our friends' favorite too and so I am giving this as another post after my muttai parotta recipe.
Enjoy my version of muttai chapati and tell me how much you all love it:)

Scrambled egg chapathi / muttai kothu chapati with onion curd raita.

Ingredients: (for 2 plates)
wheat chapati / small parotta - 4 (or)  frozen parotta- 3
Egg- 3
salna or Kuruma- 1 cup (veg or Non-veg)
Red onion- 1
green chillies- 2
Tomato - 2
ginger garlic paste - 1 tsp
curry masala powder- 1 tsp
chilli powder - 1/2 tsp
pepper- 1 tsp
curry leaves- 2 sprig
cilantro - handful
oil- 2 to 3 tbsp
salt - 3/4 tsp

For garnish:
green chilly - 1
curry leaf - 1 sprig

Method:
*Cut or tear off the parotta/chapathi into very small pieces.
Keep aside.

*Heat oil in a broad thick bottom wok, add fennel seeds, after it gets red add the chopped onions and saute a little. No need to cook till red. Add ginger garlic paste and saute till raw smell goes.
Now add the finely chopped tomatoes and cook till it is cooked.

*Make some space in wok by moving all the fried items to one side. Pour the eggs, salt, chilli powder and stir it till the eggs get half cooked .
Then mix the egg with the onion and tomato and stir well.

*Add the scrambled chapati pieces and mix well. Reduce flame and continue sauteing.
Sprinkle curry masala powder, pepper powder, chopped cilantro,curry leaves.
Stir in low flame till it gets almost dry. Then pour the salna / kuruma. Mix well and switch off.
Sprinkle with finely chopped green chillies and curry leaves and serve piping hot.

Scrambled egg chapati is ready!

Serving suggestion:
Serve as dinner or lunch along with onion raitha.
Makes a good lunch pack too.

Muttai parotta / Kothu parotta

Muttai parotta or kothu barotta is a yummy main course prepared in many road side parotta shops of TamilNadu. Kothu parotta means scramble parotta or kheema parotta.
Some five years back, when we got married we started our life in Nesapakkam in Madras.(I don't call Madras as Chennai.)
Ok, back to the story. Xav used to buy this kothu parotta from a small hotel in Nesapakkam atleast twice a month . I accompany him to that hotel ,just to see how the chef makes the kothu parotta. They use a very big dosa tawa and do the scrambling of parotta with two big spatulas. It gives a funny sound and i admire it very much.
Moreover , they pack the kothu parotta in banana leaf and it imparts a wonderful aroma to the kothu parotta.After coming to USA, whenever we crave for the native tastes , i make this Muttai parotta in my kitchen with frozen parottas or maida chapathis /naan or even left over wheat chapathis. I always save a cup of Mutton chalna/ kuruma to make this muttai parotta. This Kothu parotta holds good for packed lunch too.

Ingredients:
frozen Malaysian parotta- 3
Egg- 3
Kuruma- 1 cup (veg or Non-veg)
Red onion- 1 big
green chillies- 2
Tomato - 2
ginger garlic paste - 1 tbsp
non veg curry masala powder- 1 tsp
chilli powder - 1/2 tsp
pepper- 1 tsp
curry leaves- 2 brig
cilanro - handful
oil- 2 tbsp
salt - 1 tsp

Method:
First fry the parottas in dosa tawa as per instruction in the packet.
Or, Just make 6 thin chapathis out of maida flour/ all purpose flour/ wheat.
Tear off the parotta/chapathi into very small pieces.
Keep aside.
Heat oil in a pan, add fennel seeds(Perunjeeragam/sombu).
Add the chopped onions and saute a little.
Add ginger garlic paste and saute for 30 secs.
Now add the tomatoes and cook till it becomes soft.
Make some space in pan by moving all the fried items to a side.
Add the eggs, salt, chilli powder and stir it till the eggs get half cooked .
Then mix the egg with the onion and tomato and stir well.
Introduce the scrambled parotta and mix well.
Add curry masala powder, pepper powder, chopped cilantro,curry leaves and the kuruma after the egg gets cooked.
Serve hot with onion raitha.