A popular street food, it combines all my favorite things— rich, buttery eggs, spiced meat, vibrant vegetables, and flaky paratha. A combination that could never go wrong really.
Let’s get started!
You’re going to start by ripping the paratha with your hands into medium sized chunks. Don’t want to rip it? Simply chop into small pieces with a sharp knife. Set aside.
In a large wok or cast iron pan, heat the olive oil over medium-high heat. When the oil is heated, add the mustard seeds, crushed chili, and curry leaves. Cook until the mustard seeds begin to crackle. Add the ginger and garlic and saute for another minute.
Add the onion, tomato, salt, harissa powder, turmeric powder, cardamom power, cinnamon, and coriander powder cook until the tomato and onion have softened. Add the meat and water, cover and cook until the meat is ready.
In a small saucepan, add the butter. Once melted, add in the eggs, water, and salt and pepper to taste. Scramble the eggs until they’re just cooked— you don’t want to overcook them! Set aside.
In a large wok, add the olive oil and heat for a minute. Add the onion, carrots, green onion, bell pepper, coriander powder, cayenne pepper, and teriyaki sauce and stir fry until the vegetables are just beginning to soften.
Add the meat and scrambled eggs and give that another stir. Add the shredded paratha and give it another good toss. If extra liquid is needed you can add some of the gravy from the meat curry.
Cook for about 5 minutes. Remove from heat and enjoy warm!
Check out the video on how to make it:
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Dolphin Kothu Roti
Ingredients
- 1 lb paratha frozen or fresh
Meat Curry
- 3 tbsp olive oil
- ½ tsp mustard seeds
- ½ tsp crushed chili
- 1 stem curry leaves
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 150 grams onion
- 150 grams tomato
- 600 grams meat beef, mutton, chicken
- 1 tsp salt
- 1 tsp harissa
- ½ tsp turmeric
- ½ tsp cardamom powder
- ½ tsp Cinnamon
- 2 tsp Coriander powder
- 1 cup water
Scrambled Eggs
- 2 tbsp butter
- 3 large eggs
- 1 tbsp water
- Salt and pepper to taste
Kothu Curry
- 2 tbsp olive oil
- ½ cup diced onion
- 1 cup diced carrots
- 1 cup diced green onion
- ½ cup diced bell peppers
- ½ tsp Coriander powder
- ½ tsp cayenne pepper
- 1 tbsp teriyaki sauce
Instructions
- Rip the paratha with your hands into medium sized chunks. Set aside.
Meat Curry
- In a large wok or cast iron pan, heat the olive oil over medium-high heat. When the oil is heated, add the mustard seeds, crushed chili, and curry leaves. Cook until the mustard seeds begin to crackle. Add the ginger and garlic and saute for another minute.
- Add the onion, tomato, salt, harissa powder, turmeric powder, cardamom power, cinnamon, and coriander powder cook until the tomato and onion have softened. Add the meat and water, cover and cook until the meat is ready.
Scrambled Eggs
- In a small saucepan, add the butter. Once melted, add in the eggs, water, and salt and pepper to taste. Scramble the eggs until they're just cooked— you don't want to overcook them!
For the Kothu:
- In a large wok, add the olive oil and heat for a minute. Add the onion, carrots, green onion, bell pepper, coriander powder, cayenne pepper, and teriyaki sauce and stir fry until the vegetables are just beginning to soften.
- Add the meat and scrambled eggs and give that another stir. Add the shredded paratha and give it another good toss. If extra liquid is needed you can add some of the gravy from the meat curry.
- Cook for about 5 minutes. Remove from heat and enjoy warm!
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