Egg Parotta Recipe – Kerala Style Salna & Spicy Scrambled Eggs

Last Updated on 2 months by Neha Deshmukh

Egg Parotta Recipe – Kerala Style Salna & Spicy Scrambled Eggs

Hey everyone! If you’re anything like me, you’re always on the lookout for a breakfast (or any-time-of-day!) dish that’s both comforting and packed with flavour. This Egg Parotta, made with flaky parotta bread, a spicy egg scramble, and a generous helping of Kerala-style salna, is exactly that. I first made this when I was craving something a little different from my usual weekend fare, and it quickly became a family favourite. Trust me, it’s worth the effort!

Why You’ll Love This Recipe

This isn’t just your average egg and bread combo. We’re talking layers of flavour and texture – the soft, slightly chewy parotta, the fluffy spiced eggs, and the rich, tangy salna. It’s a complete meal in itself, and it’s surprisingly easy to put together. Plus, it’s a fantastic way to experience the deliciousness of Kerala cuisine without spending hours in the kitchen. It’s a little bit spicy, a little bit tangy, and a whole lot delicious!

Ingredients

Here’s what you’ll need to make this Egg Parotta magic happen:

• 4 Parotta
• 1 cup Salna (gravy)
• 3 Eggs
• 1 large Onion
• 1 medium Tomato
• 1-2 Green Chilies
• 0.5 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 0.5-1 tsp Red Chili Powder (adjust to your spice preference!)
• pinch Garam Masala
• 1 tsp Lemon Juice
• 2-3 tbsp Oil
• 1 sprig Curry Leaves
• 0.25 cup Coriander Leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show, besides the eggs, is definitely the combination of parotta and salna.

• Salna: This Kerala-style gravy is traditionally made with coconut milk and a blend of spices. There are regional variations – some are more tangy, others more coconutty. You can find pre-made salna at some Indian grocery stores, but homemade is always best (more on that in the tips section!).
• Parotta: You can use layered parotta (the flaky kind) or stuffed parotta (like potato-filled). I personally prefer layered parotta for this recipe because it soaks up the salna beautifully.
• Green Chilies: Feel free to adjust the number of green chilies based on how much heat you like. I usually go for two, but one is enough if I’m serving it to the kids.
• Spice Levels: Red chili powder is key for that lovely warmth. Kashmiri chili powder will give you colour without too much heat, while a spicier variety will really kick things up a notch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Add the curry leaves and green chilies. Let them sizzle for a few seconds until fragrant.
2. Add the chopped onions and sauté for about 4 minutes, until they turn golden brown and softened.
3. Stir in the ginger garlic paste and coriander stalks. Sauté for another 3 minutes, until you can really smell that lovely aroma.
4. Now, add the turmeric powder, red chili powder, and chopped tomatoes. Cook for about 4 minutes, stirring occasionally, until the tomatoes soften and break down.
5. Create a well in the center of the pan and pour in the beaten eggs. Scramble the eggs until they’re almost cooked – you want them still a little soft. Then, combine the scrambled eggs with the onion-tomato mixture.
6. Tear the parotta into pieces and add it to the pan along with the salna. Use a spatula to gently pound and mix everything together, ensuring the parotta is well coated with the egg and salna. Cook for about 4 minutes, stirring frequently, until everything is heated through.
7. Finally, sprinkle with garam masala, lemon juice, and fresh coriander leaves. Toss everything together one last time and serve hot!

Expert Tips

Want to take your Egg Parotta to the next level? Here are a few of my go-to tips:

• Perfect Scramble: Don’t overcook the eggs! You want them to be soft and slightly moist so they blend beautifully with the other ingredients.
• Soggy Parotta Prevention: Don’t add the parotta too early. You want it to soak up the flavours, but not become mushy. Adding it towards the end ensures it stays nice and flaky.
• Homemade Salna: If you’re feeling ambitious, making salna from scratch is totally worth it. There are tons of recipes online – look for one that uses coconut milk and a blend of spices like cumin, coriander, and turmeric.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Use a plant-based egg substitute (like Just Egg) and a vegan salna made with coconut milk and vegetable broth. My friend Priya swears by this version!
• Gluten-Free Adaptation: Use gluten-free parotta options, which are becoming increasingly available in stores.
• Spice Level: Adjust the amount of green chilies and red chili powder to suit your taste.
• Festival Adaptations: This dish is perfect for serving during Onam or Vishu – it’s a festive and flavourful addition to any Kerala-style feast.

Serving Suggestions

Egg Parotta is fantastic on its own, but it also pairs well with other Kerala dishes like:

• Vegetable Stew
• Appam
• Puttu

It’s a great option for breakfast, brunch, or even a light dinner.

Storage Instructions

• Leftover Egg Parotta: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating Tips: Reheat in a pan over medium heat, adding a splash of water to prevent it from drying out.
• Salna Storage: Store leftover salna in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Is this dish spicy? It can be, depending on how much green chili and red chili powder you use. Feel free to adjust the spice level to your liking.
• Can I use store-bought salna? Yes, you can! But homemade salna will definitely elevate the flavour.
• What type of parotta works best for this recipe? Layered parotta is my favourite, but stuffed parotta works well too.
• Can I make this ahead of time? You can prepare the salna ahead of time and store it in the refrigerator. But I recommend assembling the dish just before serving to prevent the parotta from becoming soggy.
• How do I adjust the consistency of the salna? If the salna is too thick, add a little water or coconut milk. If it’s too thin, simmer it for a few minutes to reduce the liquid.
• What is the origin of this dish and its cultural significance? Egg Parotta with Salna is a popular dish in Kerala, India. It’s a comforting and flavourful meal that’s often enjoyed for breakfast or brunch. The combination of parotta and salna reflects the region’s rich culinary heritage and its love for spices and coconut.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!