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A plate of South Indian egg kothu parotta recipe made with shredded parottas, scrambled eggs, onions, spices, and fresh coriander.

Egg Kothu Parotta Recipe (Roadside Style Using Leftover Parotta)

This Egg Kothu Parotta Recipe is an easy South Indian street food made by cooking chopped parottas with a homemade kulambu, eggs, onions, tomatoes, and spices. It's a delicious way to use leftover parottas and recreate the authentic roadside-style flavour at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: south indian
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the Homemade Kulambu
  • 1 tablespoon cooking oil
  • 1 medium onion sliced
  • 1- inch ginger peeled
  • 10 garlic cloves
  • 1 medium ripe tomato chopped
  • 1 tablespoon Kashmiri chilli powder
  • 1 tablespoon chicken masala

For the Egg Kothu Parotta

  • 5 leftover parottas
  • 5 eggs
  • 1 tablespoon cooking oil
  • 1 medium onion finely chopped
  • A few curry leaves
  • ½ medium ripe tomato finely chopped
  • Prepared homemade kulambu
  • 1 tablespoon black pepper powder or to taste
  • Fresh coriander leaves finely chopped

Equipment

  • kadai
  • Frying pan
  • mixer grinder
  • Mixing Bowl

Method
 

Prepare the Homemade Kulambu
  1. Heat oil in a pan. Add the sliced onion, ginger and garlic. Saute for about 5 minutes until the onions turn soft.
  2. Add the chopped tomato and Kashmiri chilli powder. Cook until the tomato becomes soft.
  3. Cool the mixture slightly, then blend into a smooth paste.
  4. Add a little oil to the same pan. Pour the ground paste back into the pan, mix in the chicken masala, and cook until the oil separates. Turn off the heat and set the kulambu aside.
Prepare the Egg Kothu Parotta
  1. Lightly heat the leftover parottas until slightly crisp, then cut them into small pieces.
  2. Beat the eggs in a bowl and keep them aside.
  3. Heat oil in a kadai. Add the chopped onion and curry leaves. Saute until the onion turns translucent.
  4. Add the chopped tomato and cook until soft.
  5. Add the chopped parottas and prepared homemade kulambu. Mix well and cook for about 3 minutes.
  6. Pour in the beaten eggs. Allow them to cook for a minute before mixing everything together.
  7. Finish with black pepper powder and chopped coriander leaves.
  8. Serve hot.

Notes

Instant chicken masala works well, but you can use any chicken masala of your choice.
The homemade kulambu can also be served with idli, dosa, chapathi, or parotta.
Adjust the black pepper powder according to your taste.
You can use freshly made parottas or leftover parottas.