Recipe of Any-night-of-the-week Malabar kothu parotta (Egg minced bread)

Malabar kothu parotta (Egg minced bread). Add minced ginger -garlic into it and mix everything well. Next add chilly powder, chopped cilantro,curry leaves, crushed pepper powder. Sau·té everything well for a minute or so till the raw smell of masala goes.

Kothu Parotta or shredded flatbread tossed in spicy veggies, eggs, or chicken is a famous South Indian cuisine, especially in Tamil Nadu. 'Kothu' means shredded or minced, and Kothu parotta recipe is all about shredded parotta tossed in fried vegetables or chicken or salna. Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India. Some secrets can't always remain hidden, and this bread has made its way all over the country and the world.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, malabar kothu parotta (egg minced bread). It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Malabar kothu parotta (Egg minced bread) is one of the most well liked of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Malabar kothu parotta (Egg minced bread) is something that I've loved my entire life. They are nice and they look fantastic.

Add minced ginger -garlic into it and mix everything well. Next add chilly powder, chopped cilantro,curry leaves, crushed pepper powder. Sau·té everything well for a minute or so till the raw smell of masala goes.

To get started with this recipe, we have to first prepare a few components. You can cook malabar kothu parotta (egg minced bread) using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Malabar kothu parotta (Egg minced bread):

1. {Take 2-3 of medium sized malabar parotta (I used sumeru frozen parotta).
2. {Make ready 1 cup of chopped onions (purple or white).
3. {Get 1 of /2 cup chicken curry gravy (Please check out my recipe for "Kerala Style Spicy Chicken Curry".
4. {Take 1 tsp of minced ginger.
5. {Take 1/2 tsp of minced garlic.
6. {Get 2 of large eggs.
7. {Get 1/4 cup of chopped cilantro.
8. {Prepare 1/2 tsp of crushed black pepper.
9. {Take 1/2 tsp of red chilly powder.
10. {Prepare 4-5 of curry leaves.
11. {Prepare of salt as required.
12. {Prepare 1 tsp of lemon/lime juice.

It's flaky, crispy and crumbly nature makes it a favorite amongst all age-groups. Egg Kothu Parotta or Muttai Parotta is prepared with shredded parotta that is tossed in a sauteed onion-tomato spiced mixture, scrambled eggs and salna. In most restaurants it is served with raita but you can savor the dish without any accompaniment. Its a meal on its own, very filling and full of flavor.

Steps to make Malabar kothu parotta (Egg minced bread):

1. Prepare the frozen parotta as per the instruction.You may prepare fresh parotta as well. Chop the parottas into small pieces and keep it aside..
2. In a pan add few tsps of coconut oil. When the oil becomes hot, add 1 cup of chopped onions and sau·té it well. Add minced ginger -garlic into it and mix everything well. Next add chilly powder, chopped cilantro,curry leaves, crushed pepper powder. Sau·té everything well for a minute or so till the raw smell of masala goes..
3. Add two eggs,mix well. Wait for the eggs to cook a little bit (3/4 cook). Add the chopped parotta pieces into this.Add a pinch of salt.Mix everything well..
4. Add half cup of chicken curry (gravy) into the parotta mixture and mix well. Please checkout my chicken curry recipe here https://cookpad.com/us/recipes/706475-kerala-style-spicy-chicken-curry?ref=channel..
5. Remove bones from the chicken pieces if any and cut/mince the chicken pieces(from the curry).Add this to the masala mixture..
6. Mix everything well.Add more salt if required. Squeeze some lemon juice on top.The parotta peices needs to be soaked a little bit in the masala mixture..
7. Serve hot..

Malabar Parotta This crisp, chewy and flaky flatbread from Kerala is now a popular street food all over Tamil Nadu as well. Paired with a veg kuruma or a non-vegetarian spicy gravy, this delectable. The most popular of all the South Indian varieties, Malabar parottas are a flakier, more layered cousin of the North Indian laccha. Make a well in the center of the vessel and add the egg mixture and scramble it lightly. Cook for a mt and mix the contents well.

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