Egg Chilli Parotta
- 41 min
- medium
- Serves 4
Egg chilli parotta of shredded parotta tossed with scrambled eggs, capsicum, onion and sauces. Medium-spicy, with egg, serves 4, ready in about 40 minutes.
Good for: Party, Rainy Day
Ingredients
Oil4 tbsp
Parotta, Shredded4
Eggs, Whisked4
Onion, Finely Chopped2
Garlic, Finely Chopped15 grams
Green Chilli, Finely Chopped10 grams
Curry leaves5 grams
Green Capsicum, Small Dice1
Tomato, Small Dice2
Red Chilli Powder3 grams
Turmeric Powder1 grams
Salt1¼ tsp
Tomato Sauce2 tbsp
Soy Sauce1 tbsp
Red Chilli Sauce1 tbsp
Black Pepper Powder½ tsp
Coriander Leaves, Chopped15 grams
Contains: egg, wheat, soya.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 476kcal | 1904kcal |
| Protein | 13g | 52g |
| Carbohydrate | 41g | 165g |
| Fat | 29g | 116g |
| Fibre | 4g | 16g |
| Sugar | 7.7g | 31g |
Cookd masalas for parotta
Method
Rinse the green chilli, curry leaves, capsicum, tomato and coriander leaves. Peel the onion and garlic, then chop them with the rinsed vegetables and coriander leaves. Shred the parottas and whisk the eggs in a bowl.
Warm oil in a kadai on medium flame for 1 minute until hot. Add the shredded parotta and fry for 4 to 5 minutes, stirring often, until the pieces are hot and lightly crisp. Transfer them to a plate.
Heat oil in the same kadai on medium flame for 1 minute until hot. Pour in the whisked eggs and scramble for 3 to 4 minutes until they are set and no liquid egg remains. Transfer the eggs to the plate.
Heat oil in the kadai on medium flame for 1 minute until hot. Add the onion, garlic, green chilli and curry leaves, then fry for 3 to 4 minutes until the onion turns light golden. Add the capsicum and tomato, then cook for 4 to 5 minutes until the capsicum is slightly soft and the tomato is soft with no raw smell.
Add red chilli powder, turmeric powder and salt. Fry on low flame for 1 minute until the raw smell of the spice powders goes. Add the cooked egg, parotta, tomato sauce, soy sauce, red chilli sauce and pepper. Toss on medium flame for 3 to 4 minutes until the parotta is hot and evenly coated, then switch off the flame and mix in the coriander leaves.
Before you start
- How long does Egg Chilli Parotta take?
- 41 minutes from start to finish. That is 15 minutes of preparation and 26 minutes of cooking.
- How many people does Egg Chilli Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Egg Chilli Parotta vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Egg Chilli Parotta spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Egg Chilli Parotta?
- 10 grams Green Chilli, 4 Parotta, 3 grams Red Chilli Powder, 1 tbsp Red Chilli Sauce, 4 Eggs, 1 Green Capsicum, and a few more listed on this page.
- Do I need a pressure cooker for Egg Chilli Parotta?
- No, it is cooked in an open pot.
- How many calories are in Egg Chilli Parotta?
- About 476 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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