Egg kothu parotta(barota)/Scrambled egg barota

Egg kothu barotta

Ingredients:

Barota	4
Tomato (chopped)	2 large
Onion (chopped)	2 large
Carrot(grated)	1
Egg	2
Turmeric powder (optional)	¼ tea spoon
Green chilli (chopped)	4 or more
Salt	As required
Garam masala powder	½ table spoon
Coriander leaves	Few
Curry leaves	Few
Oil	3 table spoon

How to make egg kothu barota:

• Chop the barota into small pieces and set aside.
• Ina pan add oil, coriander leaves, curry leaves, onion, carrot, green chilli and fry it till the color changes.
• Then add the tomato and fry it well. Now add the garam masasla powder, turmeric powder, salt and fry it.
• Add the egg and roast it well. When the egg get roasted add the chopped barota and fry it for 3 minutes. Now its ready to serve. Serve with onion raita.

Tips:

• You can also add tomato salna or chicken salna with this while roasting the egg. If so reduce the amount of green chilli and salt.

to know how to make chicken salna click here
to know how to make tomato salna click here

to know how to make onion raita click here

Salna/chicken salna/Parota non-vegetarian salna/Chicken kuruma - How to make chicken salna

Salna goes good with parota, which is a wonderful combination of taste which stays ever. Here we are going to see the recipe of salna in street style hotel. As marinating the chicken and cooking it before adding to salna will enhance the taste absorbed by chicken. Click here for full recipe.

Empty Salna/Tomato salna/Parota vegetarian salna

Empty_salna

Ingredients:

Tomato(chopped)	2
Onion(chopped)	2
Green chilli	2
Ginger(chopped)	1 tea spoon
Garlic(chopped)	5 pieces
Coconut(grated)	¼ cup
Garam masala powder	¼ tea spoon
Mustard seed	¼ tea spoon
Curry leaves	Few
Coriander leaves	Few
Salt	As required
Oil	4 table spoon

How to make tomato salna:

• In a pan add 2 tablespoon oil and salute the onion, green chilli, ginger, garlic, tomato, garam masala powder, atlast add the coconut. Allow it to cool.
• Grind this to paste.
• In a pan add oil, mustard seed, curry leaves, coriander leaves and add the grinded paste along with water and salt.
• When the oil starts to leave from the salna remove it from the flame.