Friday, July 31, 2015

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

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
Mint leaves
For Grinding:
Tomato – 1, chopped
Coconut – ½ cup, shredded
Fennel seeds – 1 tsp
Poppy seeds – 1 tsp
Garam masala – 1 tsp

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.

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