Egg Kothu Parotta is One of the BEST STREET FOOD to have in Tamilnadu, esp. in Madurai.
I make sure to have this dish every time I visit Madurai.
Today, I will share how to prepare Egg Kothu Paratha at the comfort of our home.
(If you are a Vegetarian, you can simply skip adding eggs to this recipe and prepare it using Plain Salna/Empty Salna.)
Let’s get started!
- What is Egg Kothu Parotta?
- Egg Kothu Paratha Without Salna
- Video Recipe: Egg Kothu Parotta/Muttai Kothu Parotta Recipe
- Video Recipe: Empty Salna/Plain Salna Recipe
- Wheat Egg Kothu Parotta
- Madurai Egg Kothu Parotta
- Egg Veechu Parotta Vs Egg Kothu Parotta
- Egg Kothu Vs Veg Kothu Vs Chicken Kothu
- How to Make Egg Kothu Paratha – Step by Step Procedure
- Recipe Card: How to Make Egg Kothu Parotta at Home
- Related Posts
- Latest Posts
What is Egg Kothu Parotta?
It is commonly known as Muttai Parotta or Muttai Kothu Parotta.
This type of paratha is a very famous Street Food in Tamilnadu, India.
This recipe is a very good option if you are craving for some simple & spicy parotta dish.
(The parottas/parathas can be homemade or store-bought or purchased from the restaurant.)
This dish is quite dry and a little soft as it is prepared using EMPTY SALNA/PLAIN SALNA (or any veg or non-veg gravy).
The flavour that you get in every bite along with those crunchy onions and coriander leaves are simply mind-blowing!
This dish is usually prepared on a Thick-Hot Cast Iron Tawa or pan with a sufficient amount of oil (to roast the parotta/paratha).
New to Indian Cooking?
If you are a beginner or someone who is not sure on how to get started in Indian Cooking, please click on the below links for STEP By STEP GUIDE.
1. Essential Indian Cooking Tools – A Complete Guide for setting up basic Indian Equipment for cooking.
2. Essential Indian Spices – A Comprehensive Guide explaining the basics of Indian Spices which are Important for cooking Indian Foods.
3. How to Cook Rice Perfectly – Learn to Cook Indian Rice using 2 methods – Pot and Pressure Cooker
4. 6 Essential Indian Flours – Essential Guide to learn about the most commonly used Indian Flours.
Egg Kothu Paratha Without Salna
YES… YES… You read it right!
Egg Kothu Parotta or Muttai Kothu Parotta can be prepared without salna too.
But, the actual recipe calls for Salna or Gravy to be added while preparing as it gives a good binding and softness.
It also adds on an extra flavour/taste to the dish.
Video Recipe: Egg Kothu Parotta/Muttai Kothu Parotta Recipe
Today, in this recipe I have used EMPTY SALNA/PLAIN SALNA (Vegetarian) prepared at home for making this Egg Kothu Parotta.
You can also use any other vegetable gravy/curry or any non-veg (chicken or mutton) gravy of your choice.
You may also use restaurant bought gravy/curry as well.
Video Recipe: Empty Salna/Plain Salna Recipe
Wheat Egg Kothu Parotta
Wheat parottas are slightly brown in colour compared to maida parotta.
If you are looking for a healthier option, then you may choose Wheat parotta over the normal Maida parotta.
Madurai Egg Kothu Parotta
Madurai is known for the vast non-vegetarian mutton based food varieties. Especially –
- Mutton Kulambu,
- Mutton Chukka Varuval,
- Mutton Kari Dosai,
- Mutton Kola Urundai,
- Mutton Ghee Roast,
- Mutton Biriyani,
- Chettinad varieties and the list goes on.
Similarly, Madurai is also famous for Parotta dishes like
- Veg Kothu Paratha,
- Egg Kothu Parotta,
- Chicken Kothu Parotta,
- Chilly Parotta,
- Veechu Parotta,
- Bun Parotta,
- Ennai Parotta and many more.
It is a common sight in Madurai during evening, where we hear the sound of beating/shredding the parotta into pieces (which is obviously called as kothu parotta) on a hot iron tawa. Usually, steel tumbler edge or sharp-edged steel spatula is used to beat the parotta into pieces.
The dish gets interesting when salna or gravy is poured on top of the kothu parotta, which brings out all the flavours of kothu parotta.
During night times, the sight of cooks beating the parotta, the steam emanating from the tawa and the smell of salna in the air, are enough to bring out the saliva in us!!!
I have tried Kothu Parotta from many places across Tamilnadu and I must say that the ones served in the Madurai roadside shops are so DELICIOUS and make you DROOL.
In some villages and towns in Tamilnadu, Egg Kothu Parotta is also called as Mutta parotta, Muttai Parota, Mutta Brotta, Kothu Brotta, Mutta Kothu etc.
Egg Veechu Parotta Vs Egg Kothu Parotta
Egg Veechu Parotta, also known as Ceylon Parotta is nothing but parotta stuffed with egg.
In Egg veechu parotta, the maida dough is flattened and spread on hot tawa over which beaten egg is poured and spread along with some salt and pepper powder. It is then folded and cooked on both sides.
|Egg Veechu Parotta (Ceylon Parotta)||Egg Kothu Parotta|
|1. Parotta stuffed with Egg.||1. Parotta mixed with beaten Eggs & sauteed.|
|2. Maida dough is flattened and spread on hot tawa.||2. Maida Parotta is shredded and then cooked.|
|3. Beaten Egg is poured on flattened parotta.||3. Beaten Egg is poured over shredded parotta.|
|4. No onions, spices, vegetables or gravy is added.||4. Onions, tomatoes, spices & gravy are added.|
|5. Soft & Fluffy like stuffed roti or chapati.||5. Dry & slightly soft.|
Egg Kothu Vs Veg Kothu Vs Chicken Kothu
Other varieties of Egg Kothu parotta are – Veg Kothu Parotta, Chicken Kothu Parotta, etc.
|Veg Kothu Parotta||Egg Kothu Parotta||Chicken Kothu Parotta|
|Parotta is shredded.||Parotta is shredded.||Parotta is shredded.|
|Vegetable gravy is used.||Vegetable/Plain gravy is used.||Chicken gravy is used.|
|Onions, Tomatoes, Vegetables & spices are used.||Onions, Tomatoes, Spices & Eggs are used.||Onions, Tomatoes, Spices, Eggs & Chicken chunks are used.|
How to Make Egg Kothu Paratha – Step by Step Procedure
Step 1: Shredding the Parotta/Paratha
- Roughly tear the parotta or paratha into pieces and put them into a blender/mixer. ( I have used restaurant bought leftover parotta for this recipe. You may also use homemade or store-bought).
- Blend or grind until the parotta pieces are shredded well.
- Make sure the parotta doesn’t become too fine or powdered.
- I recommend using PULSE MODE for shredding the parotta.
- In case your mixer doesn’t have a pulse mode, then you may blend for 10-20 seconds, turn off and then again 10-20 seconds and so on until it is shredded well.
- It doesn’t matter if 1 or 2 pieces are bigger in size.
Step 2: Sauteing
- In a Kadai – add sufficient amount of oil (preferably sunflower or groundnut oil), finely chopped onions, required salt, few curry leaves and green chillies.
- You may skip green chillies if you don’t need them.
- Saute them for 2-3 minutes in medium flame.
- Now add the chopped tomatoes and combine well.
- Cook them until the tomatoes turn soft and slightly mushy.
Step 3: Adding the Indian Spices
- Add the spices such as turmeric powder, chilly powder and coriander powder.
- Combine well and cook for 2-3 minutes.
Step 4: Adding the Shredded Parotta
- Now, add the shredded parotta and combine it well with the sauteed onions, tomatoes and spices.
- Cook in medium flame for 2-3 minutes.
Step 5: Adding the Eggs
- Make a small gap or hole in between the kadai. (Push the parotta to the sides).
- Add little oil and break open the eggs.
- You may increase or decrease the number of eggs if you wish to.
- Slowly and gently mix the eggs from the middle along with the parotta.
- Combine well & cook in medium flame.
- Cook until the eggs are done (not wet).
Step 6: Adding Empty Salna/Plain Salna
- Pour in the empty salna/plain salna.
- You may instead add vegetable gravy/kurma or chicken kurma too.
- Combine well and cook in medium flame.
- Cook until the parotta turns slightly crispy and dry.
- You can adjust the quantity of gravy according to your taste. Add more gravy if you want it soggy or very soft, reduce the gravy quantity if you need it really dry.
Step 7: Garnishing & Serving
- Sprinkle some black pepper powder and combine well.
- You may skip adding pepper powder if you don’t want it to be too spicy or adjust according to your taste.
- Finally, add some chopped coriander leaves and combine well.
- Serve hot with Onion/Cucumber Raita or Coconut Chutney or Chicken Gravy or Empty Salna or Mutton Kulambu or any Vegetable Kurma.
Recipe Card: How to Make Egg Kothu Parotta at Home
- 3 nos Eggs
- 2-3 Parotta - Maida or Wheat
- 3/4 cup Empty Salna/Gravy
- 2 tbsp + 2 tsp Oil - Sunflower or groundnut oil
- 2 Onions - finely chopped
- 1 tsp + 1/4 tsp Salt
- Few Curry leaves
- 2 nos Green Chillies - finely chopped
- 1 Tomato - finely chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Chilly Powder
- 1 tsp Coriander Powder
- 2 tsp Black Pepper Powder
- Coriander leaves - finely chopped
- Roughly tear the parotta into pieces and add them into a blender.
- Shred well and keep aside.
- In a kadai - add oil, onions, salt, curry leaves and green chillies and saute well.
- Cook in medium flame for 2 mins.
- Add the tomatoes and cook until they are soft.
- Now, add the Indian Spices such as turmeric powder, chilly powder and coriander powder.
- Saute well for 2-3 mins. Oil starts separating from sides.
- Add the shredded parotta and combine well with the masalas.
- Make a gap in the middle and pour in the eggs and add a little salt to the eggs.
- Slowly & gently combine it well with the spices and parotta.
- Cook until the eggs are nice and dry.
- Pour in the Salna or gravy and combine well.
- Cook in medium flame until slightly dry and crispy.
- Finally, sprinkle pepper powder and coriander leaves and mix well.
- Serve piping hot with raita or coconut chutney or any choice of gravy or kurma.
- Empty Salna or Plain Salna
- Commonly Used Indian Flours
- Commonly Used Indian Spices
- Mutton Kulambu or Mutton Curry
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