Non-Veg
Kothu Chapathi With Egg
A family recipe since October 2012
Turn leftover chapathi into a fragrant, satisfying kothu chapathi—stir-fried with warm spices and scrambled egg for a quick lunch or tiffin. It cooks fast and adapts easily to a vegetarian version with vegetables or paneer.
25 min total4 servings
Ingredients
- Chapathi - 6 whole
- Egg - 6 whole
- Onion - 2 whole
- Tomato - 2 whole
- Green chili - 2 whole
- Ginger - 1 piece
- Garlic - 3 clove
- Pepper powder - 1 tsp
- Shallot - 4 whole
- Cinnamon stick - 1 piece
- Clove - 5 clove
- Cardamom pod - 4 whole
- Red chili powder - 1 tsp
- Coriander leaves - 1/4 cup
- Maggi extra taste chicken powder - 1 tbsp
- Salt, to taste
- Oil
Instructions
- 1Heat oil in a pan, crack the eggs into a bowl, season with salt, and scramble them quickly; transfer the scrambled eggs to a small dish and set aside while you build the masala.
- 2Cut the chapathi lengthwise into small pieces so they can be tossed easily in the pan.
- 3Grind the shallots, ginger, garlic, and pepper powder into a coarse paste; separately grind the cloves, cinnamon stick, and cardamom coarsely and keep both pastes ready.
- 4Return the pan to medium heat with a little more oil, add the cinnamon stick, cloves, and cardamom, and sauté until fragrant.
- 5Add the coarse shallot-garlic-ginger paste and the chopped tomatoes, sprinkle the red chili powder, and fry well until the tomatoes break down and the mixture is fragrant.
- 6Stir in the chopped onions and cook until they turn light brown, then add the scrambled eggs, Maggi extra taste chicken powder, and the chopped chapathi; toss everything together until evenly heated and coated with the masala.
- 7Mix in the chopped coriander leaves, taste and adjust salt if needed; if you are cooking for children, omit the red chili powder and the chicken masala powder for a milder flavor.
- 8Serve hot with raita and pickle as accompaniments.