KOTHU PAROTTA

By:Sreedevi Jayadev‎

Kothu parotta ( minced parotta ) is a delicacy popular in southern Indian state of Tamilnadu as well as in kerala. It is a famous food available in road side food shops. It can be made by using chicken, egg, etc.

Fresh Porottas - 3 or 4
Chopped onion - 1 cup
Eggs - 2
Ginger, garlic paste - ½ tsp each
Cumin seeds - ½ tsp
Turmeric powder - ¼ tsp
Red chilli powder - ¼ tsp
Garam masala - ½ tsp
Pepper powder - ¼ tsp
Salt - as reqd
Few drops of lime juice ( optional )
Coriander leaves - few

Shred or tear porottas into pieces with your hands. Heat oil in a pan. Add mustard seeds, when splutter add cumin seeds followed by chopped onions. When it becomes light pink in colour, add chopped ginger, garlic and green chillies. Add turmeric powder, chilli powder and garam masala powder. Saute in a low flame till the raw smell disappers ( Do not burn the powders ).

Add eggs. Combine eggs with the masala. Add pepper powder. Mix gently till the eggs get cooked. Now add the shredded porottas . Mix well till the porottas get coated well with the masala. Sprinkle little water if needed ( do not exceed the amount of water ) Add salt. Drizzle few drops of lime juice( if using ) Remove from flame. Transfer it to a serving plate. Garnish with coriander leaves. Serve with raita or salad.