kothu chapathi recipe
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Egg Kothu chapathi

Mutta Kothu chapathi recipe with leftover chapatis
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: chapathi, leftover recipes, popular recipes of tamilnadu, street food south india
Servings: 2 people
Author: Jinoo Jayakrishnan
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Ingredients

coconut masala

  • 1/4 cup coconut
  • 2 tsp fennel seeds
  • 1 tsp poppy seeds
  • 1 tbsp coriander powder
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/8 tsp pepper powder
  • 1/8 tsp cumin powder
  • 1/8 tsp garam masala

For making salna

  • 1 tbsp oil
  • 1 no green chilli
  • 1 sprig curry leaves
  • 1 no onion - sliced
  • 1 tsp ginger garlic paste
  • 1 no tomato - chopped

For making the final dish

  • 6-7 no cooked chapathis
  • 1 medium onion - chopped
  • 1 tbsp oil
  • 1 sprig curry leaves
  • 2 large eggs
  • salt to taste
  • 1 pinch chilli powder

Instructions

  • Firstly, to make salna, Heat oil in a pressure cooker and fry onions, green chilli and curry leaves just until transparent. 
  • Add ginger garlic paste and fry until raw smell leaves. 
  • Once ginger garlic paste is cooked and raw smell leaves, add tomatoes and cook until slightly mushy. 
  • Grind together coconut, fennel seeds, poppy seeds, coriander powder, chilli powder, turmeric powder, pepper powder, cumin powder, and garam masala. 
  • Add the prepared masala, mix well until combined. 
  • Pour in 1 cup water, salt required, close and pressure cook for 3 whistles. 
  • open and mash it well. 
  • Meanwhile, cut thin short strips of chapathi and keep it ready. 
  • Heat oil in a wide iron dosa tawa. Saute onions and curry leaves and fry till transparent. 
  • break 2 eggs into it along with salt and chilli powder. 
  • Cook the eggs and then add chapathi strips and prepared salna along with it. 
  • mix well and then start mincing it for at least 3-5 minutes in simmer. 
  • serve it hot with leftover salna or thin coconut chutney. 

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