Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Malabar Parotta with Egg Masala

The Malabar (northern Kerala) version of porotta is slightly different from the southern Kerala version — it is lighter, crispier at the edges, and uses slightly more oil. Paired here with a Malabar-style egg masala that has a distinct coastal character with its use of coconut and whole spices. This combination is the signature street breakfast of Kozhikode.

🧺 Ingredients

• 6 eggs, hard-boiled and halved
• 2 large onions (300 g), finely sliced
• 2 medium tomatoes (180 g), chopped
• 1 tsp (3 g) ginger paste
• 1 tsp (3 g) garlic paste
• 3 green chillies, slit
• 2 sprigs curry leaves
• ½ cup (50 g) grated coconut, ground to paste with ¼ cup water
• 1 tsp (3 g) red chilli powder
• 1 tsp (3 g) coriander powder
• ½ tsp (1.5 g) turmeric powder
• ½ tsp (1.5 g) garam masala
• 1 tsp (3 g) black pepper powder
• 2 tbsp (30 ml) coconut oil
• Salt to taste
• For Malabar authenticity, add 2 tbsp fennel seeds (perumjeerakam) when sautéing onions — fennel is heavily used in northern Kerala Muslim cooking.

👩‍🍳 How to make Malabar Parotta with Egg Masala

1. Heat coconut oil in a wide pan over medium-high heat.
2. Add curry leaves and green chillies.
3. Add onions and cook over medium-high heat for 10–12 minutes, stirring frequently, until deeply golden brown.
4. Add ginger and garlic paste, fry 1 minute.
5. Add tomatoes, cook 3 minutes until mushy and oil separates.
6. Add chilli, coriander, turmeric, and pepper powders.
7. Stir 1 minute.
8. Add ground coconut paste, cook 3–4 minutes until raw coconut smell disappears and masala thickens.
9. Add ¼ cup water, bring to simmer.
10. Add egg halves, yolk side up.
11. Simmer over medium-low heat 3 minutes.
12. Sprinkle garam masala.
13. Serve with freshly made porotta.

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