Home hotel style Hotel Style Egg Kothu Chapathi Recipe

Hotel Style Egg Kothu Chapathi Recipe

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Egg Kothu Chapathi is one of my recent tries.I wanted to try the hotel style kothu parotta recipe…it is one in my totry list since long. I have tried kothu parotta few times without salna, it tasted good but it did not match the hotel taste so this time I prepared a easy salna to add it to kothu chapathi. I patted my back yes I nailed the recipe…it came almost similar to the hotel taste I can say 85 %, hubby gave a thumbs up to it. As I am trying to avoid maida parotta I made it with whole wheat chapathi’s but I thought you can use lachha paratha for this recipe , which will be more apt.

I am still waiting for my brother to taste test and give me his feedback as he is a great fan of kothu parotta.Last 2 times he gave only a flying visit so I couldn’t make this for him, so am waiting for his next visit.

Kothu Chapathi Recipe

Preparation Time:10 mins | Cooking Time : 15 mins | Serves:2
Recipe Category: Snack / Dinner | Recipe Cuisine: South Indian

Chapathi – 3
Egg – 1
Big Onion – 1 finely chopped
Capsicum – 2 tbsp finely chopped
Ginger Garlic Paste – 1 tsp
Coriander Leaves – 1 tbsp
Oil – just to grease

For the Gravy:

Tomato – 1 medium sized chopped roughly
Coconut – 2 tbsp
Fennel Seeds – 1/2 tsp
Poppy Seeds – 1/4 tsp
Kalpasi – 1/4 tsp
Poppy Seeds – 1/4 tsp
Pepper powder – 1/4 tsp
Garam Masala – 1 tsp

To temper:

Oil – 2 tsp
Kalpasi (Sont Flower) – a very tiny pinch
Curry Leaves – a small sprig
Fennel Seeds – 1/4 tsp
Cinnamon – 1/4 inch piece
Star Anise – 1 small
Clove – 1
Cardamom – 1

Method:

  1. Take your left over chapathis.Chop them into small pieces or just tear them into tiny pieces.Set aside.In a kadai add oil and saute tomatoes till it turns mushy and raw smell leaves.
  2. Now add coconut give a quick saute and switch off.Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
  3. Add little oil to a pan, add the masala paste along with garam masala and saute for 2mins.Then add little water say 1/4 cup and allow the gravy to boil.
  4. When oil starts to seperate add kalpasi boil for 2mins and switch off and set aside.Now heat oil in a pan add the items listed under ‘to temper’ let it splutter.
  5. Add onion along with ginger garlic paste and saute till onions become transparent.Then add capsicum and saute fora minute then crack open and add a egg.
  6. Just mix once and add the chapathi pieces and cook well.Add pepper powder.
  7. Now add the salna and mix well.Just use the edge of  a tumbler to mince it well.Finally add chopped coriander leaves and switch off.

Serve hot / warm.

My Notes:

  • You can use the salna as sidedish for chapathi / parotta etc.Since I made it for adding to kothu chapathi I didn’t spice it up more, just made a simple salna.
  • You can even add tomatoes along with onion.
  • Kalpasi is must as it lends a great flavour which gives it the apt hotel style.
  • Use a sharp edge laddle to mince the chapathi.
  • Use leftover chapathi.If you are using fresh chapathi let it to cool down then proceed.
  • Adding capsicum is purely optional, I just added it for extra crunch.For vegetarians, you can add any veggies of your choice along with capsicum.
  • Instead of chapathi you can even use laccha paratha.
  • You can even use ready made parotta, cook it and then use it.
  • I reserved about 2 tbsp of the gravy and added the rest.If purely depends on your taste and preference.

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