Egg Kothu Paratha Recipe

Monika Manchanda
Egg Kothu Paratha Recipe
1981 ratings.

Egg Kothu Paratha is a version of the popular South Indian delicacy made with shredded chapatis or parathas. Muttai Parotta as it is called in Tamil Nadu is a dish based on a the Sri Lankan version, where it originated as Kothu Roti. It is made using paratha (paranthas), eggs, some meat, and a spicy curry or gravy that are tossed together in a hot cast-iron griddle with sufficient oil. Replicate this classic street-food right in your home with this recipe for Egg Kothu Paratha. The Egg Kothu Paratha dish is traditionally served with onion raita, and you can serve it with the raita of your choice. It makes a great breakfast or dinner dish too.

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Cuisine: Indian
Course: Indian Breakfast
Diet: Eggetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 4 Tawa Paratha , (whole wheat)
  • 1 tablespoon Cooking oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Onions , chopped
  • 2 Green Chillies , slit lengthwise
  • 1 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Garam masala powder , or egg curry masala
  • 2 Tomatoes , chopped
  • 2 Whole Eggs
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 cup Coriander (Dhania) Leaves , chopped
  • Salt , to taste
  • 1 Lemon , juiced
  • Curry leaves , a handful

How to make Egg Kothu Paratha Recipe

  1. To begin making the Egg Kothu Paratha Recipe, first shred the paranthas into medium slivers and keep it aside for later use.

  2. Heat the oil in a heavy bottom pan or kadhai. To it, add the hing and cumin seeds and sauté lightly till they are slightly browned. Add the chopped onions, green chillies and curry leaves. It will all sputter, continue to sauté till the onions are translucent.

  3. Add the ginger-garlic paste along with the turmeric, red chilli powder, black pepper powder and egg curry powder and toss it on a low flame for about 5 minutes until the masalas are no longer raw and smell aromatic.

  4. Add the chopped tomatoes to the mix and sauté them until they are mushy and cooked. This may take about 5 minutes.

  5. Next, break the eggs directly into the kadhai, scramble and cook them for 2 minutes.

  6. Then add the shredded paranthas to the mix and combine the eggs with it. Sprinkle a little water while you mix along if it turns too dry.

  7. Garnish with fresh coriander leaves and serve the Egg Kothu Paratha along with raita for breakfast or a quick weeknight dinner.

Monika Manchanda

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Last Modified On Monday, 01 January 2018 15:13
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