Egg Kothu chapathi

Ingredients

• 1/4 cup coconut
• 2 tsp fennel seeds
• 1 tsp poppy seeds
• 1 tbsp coriander powder
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/8 tsp pepper powder
• 1/8 tsp cumin powder
• 1/8 tsp garam masala
• 1 tbsp oil
• 1 no green chilli
• 1 sprig curry leaves
• 1 no onion (sliced)
• 1 tsp ginger garlic paste
• 1 no tomato (chopped)
• 6-7 no cooked chapathis
• 1 medium onion (chopped)
• 1 tbsp oil
• 1 sprig curry leaves
• 2 large eggs
• salt to taste
• 1 pinch chilli powder

Instructions

1. 1

   Firstly, to make salna, Heat oil in a pressure cooker and fry onions, green chilli and curry leaves just until transparent.

2. 2

   Add ginger garlic paste and fry until raw smell leaves.

3. 3

   Once ginger garlic paste is cooked and raw smell leaves, add tomatoes and cook until slightly mushy.

4. 4

   Grind together coconut, fennel seeds, poppy seeds, coriander powder, chilli powder, turmeric powder, pepper powder, cumin powder, and garam masala.

5. 5

   Add the prepared masala, mix well until combined.

6. 6

   Pour in 1 cup water, salt required, close and pressure cook for 3 whistles.

7. 7

   open and mash it well.

8. 8

   Meanwhile, cut thin short strips of chapathi and keep it ready.

9. 9

   Heat oil in a wide iron dosa tawa. Saute onions and curry leaves and fry till transparent.

10. 10

    break 2 eggs into it along with salt and chilli powder.

11. 11

    Cook the eggs and then add chapathi strips and prepared salna along with it.

12. 12

    mix well and then start mincing it for at least 3-5 minutes in simmer.

13. 13

    serve it hot with leftover salna or thin coconut chutney.