EGG PAROTTA
Just to share with you…..
One of my favourite is Parotta’s.In India whenever I feel like having it my dad used to get from the hotel infront of my house. when I came here (US) I thought I may miss that. But that is not true. I used to get cooked Parotta’s and have with mutton and chicken gravies. I learnt to make my own muttai parotta’s too with that. You can also try this.
Usually kids find it difficult to eat parota with non-veg gravy(good combination) because they may find it hot and spicy. This type of egg parota is a item which they are going to love it. while preparing for kids we can reduce the chili power or completely avoid it. Some Kids don’t like egg those kids also will love this egg parota since egg is not seen as predominent. It will be seen like coconut sprinkled on the top. Try out this.
For Vegeterians
Non vegeterians can subsitute egg with CABBAGE OR CAULIFLOWER tastes real good.You can say as CAULIFLOWER PAROTA . It that case while frying onion and tomatoes in step 2 you need to add chopped cauliflower and sprinkle some water and let it to cook until cauliflower is done. Then add the parota pieces and mix well
Egg Parotta
INGREDIENTS
1. Cooked parotta’s -1 packet (usually cooked is good than raw ones. one pack may contain 5 0r 6 Parotta’s)
2. Onion big size finely chopped -1 (more the onion more the taste is)
3. Tomatoes medium size -2 (chop finely)
4. Chilli powder- 1/2 to 1 tsp
5. Turmeric powder -1/2 tsp
6. Salt and oil as needed
7. Curry leaves and corriander leaves chopped
8. Eggs – 5 (almost one egg for one parotta)
PREPARATION
1. Heat the parotta’s and cut/tear it into very small bits and pieces with hand .
2. Pour 3 to 4 tsp oil in kadai.Heat it then add finely chopped onions and tomotes. Again how finely you are chopping is proportional to the taste.
3. Fry them well for 5 to 10 mins
4. Then break the eggs and pour in that masala and mix well in the masala
5. Finally add the parotta’s into it. Mix them all well .Cook them for another 5 mins .
