Egg Kothu parotha / Muttai parotha

Obviously, a chalna post should be followed by this Egg Kottu (minced) parotha. Next to parotha/chalna, kottu parotha is the most popular roadside food in Tamil Nadu. Kothu parotha or Muttai parotha reminds only one thing the loud noise made by the parotha master. It is quiet fascinating to see how they chop and mix everything on the cast iron hot griddle in open air. The onion, parotha pieces, egg dropped right away in the mixture, moistened with chalna and finely chopped with the help of two steel spatulas.It is served with some lemon wedges and taste excellent when it is hot. The serving amount is quiet small portion but guaranteed to be very filling and heavy. Usually, it is available after 6 pm till 1.00 am in roadside shop.
Well you don't need to entertain your neighborhood by the loudly noise. Certainly they will log a complaint as a disturbance. By pulsing the parotha in the blender, you get the exact minced consistency without using any muscles and sweat.

  Egg Kothu Parotha- Muttai parota

Parotha cooked: 3 parothas

Egg: 2 count

Big Onion: 1- minced

Medium tomato: minced

Green chillies: 3 split

Curry leaves: a string
Turmeric: a pinch

Black pepper: freshly ground

Chalna: a big ladle

Oil: 2 tsp

Method:

Warm the parothas (in microwave) and tear into pieces- put in blender/mixie and pulse it. Do not make powder, just into small pieces.

Take a cast iron pan/ round griddle. Heat a tsp or 2 tsp of oil, add the onion, sauté until they turn translucent. Now add the tomatoes, green chillies and curry leaves and fry until the tomato turns soft.

Break the egg directly and start mixing thoroughly so the egg get scrambled and turn into pieces, when they are off cooked, add the pulsed parotta pieces and the salna. Start mixing the parotta and egg, check the salt , add some black pepper. Serve hot with a lemon wedges.