Egg Kothu Paratha

Description

Egg Kothu Paratha is a classic South Indian street food dish made by finely chopping flaky parottas and stir-frying them with scrambled eggs, onions, chilies, and regional spices. Originating in Tamil Nadu, especially in cities like Madurai and Salem, this dish is a staple at roadside eateries, mess kitchens, and tiffin stalls.

The preparation involves tearing freshly made parottas into small pieces and stir-frying them on a hot tawa with beaten eggs, sautéed onions, tomatoes, green chilies, curry leaves, and a mix of black pepper, fennel, and garam masala. Some versions include a spoonful of spicy salna (gravy) to moisten the mixture and enhance its depth.

Egg Kothu Paratha is widely consumed as an evening meal or late-night snack and remains a popular comfort food among Tamil communities in cities like Coimbatore, Tirunelveli, and among South Indian diaspora in Mississauga, Surrey, and Calgary.