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Kothu Chapathi | Hotel Style Egg Kothu Chapathi

Kothu Chapathi is a masala loaded, tasty tiffin made by cooking crumbled chapathi with gravy, spices & a saucy blend of tomato, coconut & onions and with or without eggs. Kothu Chapathi is a must try at home for its taste that gets par with Kothu Parota served at hotels. Kothu Chapathi is the tastiest blend of leftover chapathi & gravy!
Prep Time10 minutes
Cook Time20 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 3 chapathi
  • 1 egg
  • 1 big onion finely chopped
  • 2 tablespoon capsicum finely chopped
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon coriander leaves
  • oil just to grease

FOR THE GRAVY:

  • 1 tomato medium sized chopped roughly
  • 2 tablespoon coconut
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon poppy seeds
  • 1/4 teaspoon kalpasi
  • 1/4 teaspoon poppy seeds
  • 1/4 teaspoon pepper powder
  • 1 teaspoon garam masala

TO TEMPER:

  • 2 teaspoon oil
  • a very tiny pinch kalpasi / sont flower
  • a small sprig curry Leaves
  • 1/4 teaspoon fennel seeds
  • 1/4 inch piece cinnamon
  • 1 small star anise
  • 1 clove
  • 1 cardamom

Instructions

  • Chop the chapathis into small pieces or just tear them into tiny pieces and set aside.
  • In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.
  • Now add coconut give a quick sauté and switch off.
  • Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
  • Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.
  • Then add little water say 1/4 cup and allow the gravy to boil.
  • When oil starts to separate add kalpasi boil for 2mins and switch off and set aside.
  • Now heat oil in a pan add the items listed under ‘to temper’ let it splutter.
  • Add onion along with ginger garlic paste and sauté till onions become transparent.
  • Then add capsicum and sauté for a minute then crack open and add a egg.
  • Just mix once and add the chapathi pieces and cook well. Add pepper powder.
  • Now add the salna and mix well. Just use the edge of a tumbler to mince it well. Finally add chopped coriander leaves and switch off.
  • Serve Kothu Chapathi hot / warm.

Notes

  • You can use the salna as side dish for chapathi / parotta etc. Since I made it for adding to kothu chapathi I didn’t spice it up more, just made a simple salna.
  • You can even add tomatoes along with onion.
  • Kalpasi is must as it lends a great flavour which gives it the apt hotel style.
  • Use a sharp edge ladle to mince the chapathi.
  • Use leftover chapathi. If you are using fresh chapathi let it to cool down then proceed.
  • Adding capsicum is purely optional, I just added it for extra crunch.For vegetarians, you can add any veggies of your choice along with capsicum.
  • Instead of chapathi you can even use laccha paratha.
  • You can even use ready made parotta, cook it and then use it.
  • I reserved about 2 tablespoon of the gravy and added the rest. If purely depends on your taste and preference.
Nutrition Facts
Kothu Chapathi | Hotel Style Egg Kothu Chapathi
Amount Per Serving (200 g)
Calories 147 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 82mg27%
Sodium 40mg2%
Potassium 341mg10%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 1045IU21%
Vitamin C 25mg30%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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