Egg Kothu chapathi
Mutta Kothu chapathi recipe with leftover chapatis
Servings: 2 people
Pin Recipe
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.