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...
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
