Monday, May 7, 2012

Kothu Parotta / South Indian style minced parottas with egg

Kothu Parotta. And yes, its Parotta, not the North Indian parantha / paratha, but the very South Indian parotta. We were in Madurai, Tamil Nadu, a southern Indian state, for a wedding, when I saw the roadside food stalls with boards of 'Parotta'. I imagined they had just got the spelling wrong, but then realised that this parotta is so completely different - its made of maida, its layered and flaky.

kothu parotta

There were veech parottas that were thin and long and of course, the kothu parottas, in which the parotta is chopped and then thrown into a large wok with a lot of spices, onions, tomatoes, egg / meat, some gravy and served !

This was my very first time with a kothu parotta and I loved it ! I had the muttai kothu parotta, or egg kothu parotta. After that, I have made it at home a couple of times, with leftover parottas. Making parottas at home, is something I am still hoping to master. You could use frozen parottas, left over parottas or even, leftover chapatis. This dish uses up the leftover chapatis and makes for a quick dinner when you are too bored to cook something elaborate...

kothu parotta bowl

ID, the popular idli batter people in Bangalore, have come up with parottas now. I used this for making the kothu parotta

Kothu Parotta

What you need -

3 parottas
2 onions
2 eggs
1 tomato
1-2 green chillies
1" piece cinnamon
3-4 cloves
1 tsp saunf / fennel seeds
1/2 tsp red chilli powder
a pinch of turmeric powder
1/2 tsp dhania / coriander seed powder
1 tsp salt
1/2 tsp pepper powder
1/4 tsp garam masala powder
2-3 tbsp milk
3-4 tbsp oil
handful of curry leaves

What you do with it -

If using frozen parottas, fry or microwave them as per the instructions
Cut the parottas in long strips and then diagonally, so you get diamond sized pieces, about an inch long
Put these pieces in a bowl and then sprinkle the milk over it. Keep it aside
Chop the onions, tomatoes, green chillies. Beat the eggs in a bowl and set aside
Beat the eggs and set aside
In a large work / deep pan, add a tbsp of oil, and then add the cinnamon, saunf, cloves
After a minute, add the green chillies, curry leaves and onions
Fry for 3-4 mins and then add the turmeric powder, chilli powder, dhania powder
Saute for a minute and then add the tomatoes, salt, pepper and garam masala
Add the beaten eggs and quickly scramble it. Allow it to cook for 2-3 mins, adding a tbsp or two of oil to it
Add the parotta pieces and stir well
Serve hot with a chutney or raita

7 comments:

Sayantani said...

I simply love this. had it for the first time in Pondicherry, i was 5 months pregnant then and hubby was quite against having any read side food but that khatakhat sound that they make with the huge iron spoons was so illusive. i miss it here in Kolkata. there used to be a small vendor in HSR layout near my place who used to make this. dont know if he is still there. and you are so right, those layered flaky parottas are a thing to master. am yet to reach there.
your kothu parotta looks fantastic. tried making this once with rotis it tasted good but the taste of oil and refined flour in the parotta is a magic. which was missing in that healthy roti dish.

Priti said...

All time fav ...and looks fab ...how I wish I can have it

Sharmilee! :) said...

My fav anytime...looks flavourful and tempting

Nagalakshmi V said...

this is one of my favourite snacks but i hate the kind they serve in veg restaurants, with lots of red food colouring and all

Reva said...

My all time favourite..:)) I can have the whole plateful any time..:))
Delicious dish..
Reva

Prathima Rao said...

An all time fav :)
Prathima Rao
Prats Corner

Cathleen said...

This looks delicious! And that bowl thing is SO cute! I love it!

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