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:)
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| 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.
