Egg Parotta a.k.a Muttai Parotta

                One of my favorite streets foods of all time.On a rainy night, a steaming hot muttai paratha rolled inside a banana leaf,I can visualize it right now and I am drooling.You open up the parcel and get hit in the face by this wonderful aroma.Drench the whole thing in a nice yummy spicy salna.hmmm..I want to eat it right now(feel like kicking and rolling on the floor and crying).Finally,after craving to eat egg paratha for one whole afternoon,I decided to make it.This recipe should be good enough for two people.But,hey, if you cannot resist,go ahead and indulge,just make sure you save some sample for your husband,just like I did.Ooops.


     


Ingredients :
  • 4 Plain parathas,(freshly made, store brought,frozen uncooked,frozen cooked whatever)
  • 3 eggs 
  • 2 big white onions,finely chopped
  • 1 tomato,chopped
  • 4 green chillies,slit 
  • 1 tsp pepper powder(freshly ground)
  • 1/4 tsp cumin powder
  • few curry leaves
  • gingelly oil,salt,coriander leaves.





Procedure  :         
  1. Get the parottas ready first.Well,I used the frozen uncooked parottas(Amma's brand),so cook it thoroughly and set it aside.Let it cool.When using frozen cooked,thaw it as per instruction on the box and then heat it completely on a pan.
  2. Heat gingelly oil on a pan and then add onion and curry leaves.
  3. Cook the onions until they are soft.Then add green chillies and tomato.
  4. Now add the eggs,little bit of salt,and cook it completely.
  5. Meanwhile,tear the parotta into random chunks and put it in a mixie(or blender);press the whipper button a couple of times.Now you'll get shredded parotta.
  6. Mix in the shredded parotta with the scrambled eggs,add remaining salt,pepper powder,cumin powder and coriander leaves.Blend everything together.
  7. Serve with mutton salna or raita or eat as such.




Trivia : 
Be careful with salt,as there is salt already in the parotta and mutton salna. 
Try to use white or yellow onion only,red onions tend to alter the texture and taste.
Eat it as soon as its made,bcoz,the longer it sits ,the parotta starts absorbing water and becomes soggy and pasty.
In traditional methods,1 to 2 cups of salna will be added during step 5,but I personally skip this for the same reason as above.
You can also make till step 5 ahead of time and finally add the shredded parottas few mins before serving.




                       



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