Egg Parotta
Egg Parotta is a popular South Indian street food made by coating flaky parotta with a seasoned egg mixture and pan-frying until golden. It’s crispy on the outside, soft inside, and perfect for breakfast, lunch, or dinner.
Ingredients
For the Egg Mixture
- 4 cooked parottas (store-bought or homemade)
- 4 large eggs
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 2 tbsp chopped fresh cilantro
- 1 tsp black pepper
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp salt (or to taste)
For Cooking
- 2 tbsp butter or oil
Optional Garnishes
- Sliced onions
- Fresh cilantro
- Lemon wedges
Instructions
- In a bowl, whisk together the eggs, onion, green chili, cilantro, black pepper, chili powder, turmeric, and salt.
- Heat a large nonstick skillet or griddle over medium heat and add a little butter or oil.
- Dip one parotta into the egg mixture, coating both sides well.
- Place it on the hot skillet and pour a little extra egg mixture over the top if desired.
- Cook for 2–3 minutes on each side, or until the egg is fully set and golden brown.
- Repeat with the remaining parottas, adding more butter or oil as needed.
- Slice into wedges and serve hot with your favorite sides.
Tips
- Use day-old parottas for the best texture.
- Cook over medium heat so the egg cooks through without burning.
- Add grated cheese for a cheesy variation.
- Sprinkle with chaat masala just before serving for extra flavor.
Serving Suggestions
- Chicken curry
- Vegetable kurma
- Coconut chutney
- Tomato ketchup
- Spicy pickle
- Masala tea
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over medium heat or in an air fryer at 350°F (175°C) for 3–4 minutes.
- Freezing: Not recommended, as the egg texture may change.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 340 calories per serving