Egg kothu chapathi

We all like egg kothu parotta, which is a popular dish in Tamilnadu. Since parotta is prepared using all-purpose flour it is not good for health. As a healthy alternative I tried egg kothu chapathi. I added capsicum to it for healthier version. It is easier to prepare and also you can also use the left over chapathis.  This is a delicious, healthy and filling dish. You can make this on days when you want something else instead of the regular chapathis and curry, definitely better than the original kothu parotta.

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients:

Oil – 1 tbsp

Cinnamon – 1 inch piece

Cloves – 1

Cardamom – 1

Curry leaves – 1 spring

Onion – 1 chopped

Ginger garlic paste – 1 tbsp

Bell pepper / Capsicum – 1, chopped

Red chili powder – 2 tsp

Eggs – 3

Chapathi – 10

Salt to taste

Cilantro

Mint leaves

For Grinding:

Tomato – 1, chopped

Coconut – ½ cup, shredded

Fennel seeds – 1 tsp

Poppy seeds – 1 tsp

Garam masala – 1 tsp

Method:

1. Heat oil in a non-stick skillet, Add tomato and saute until mushy. Add coconut to it and fry for 5 to 6 minutes.

2. Grind this along with fennel seeds and poppy seeds into a fine paste. Add the paste in a non-stick skillet along with garam masala, salt and saute for a minute.

3. Add water to the gravy and allow it to boil. When oil start to separate, switch off and set aside.

4. Now heat oil in a pan, add cinnamon, cloves, cardamom and curry leaves. Add onion and saute until it turns translucent.

5. Add capsicum and saute for a minute. Add red chili powder, salt and fry until raw smell disappears.

6. Crack open and add eggs to it and mix well. Add the chapathi pieces and mix well.

7. Add the salna and mix well. Finally add chopped cilantro and mint leaves.