I guess all my Tamilian visitors and friends know this better than me… 🙂 “Kothu Parotta”. Isn’t the name interesting???!! “Kothu Parotta” literally means minced parotta(roti) and happens to be a popular street food in Tamilnadu. I have tasted this few times in my childhood not even knowing it’s name. It’s a yummy snack and for those who love egg, you’ll love it. It can be a wonderful breakfast idea too. So, if you have any chapathi left overs, this is the best way to use them 🙂 Here the recipe goes.. Happy Cooking!
Just a clear statement : I really don’t know the exact, traditional recipe. This is something I tried after tasting this dish in a party here. These are all the flavors I found when I tasted it. So, this happens to be purely, My Version of “Kothu Parotta”! 🙂 I would love if someone shares an original recipe of this.
1 tbsp Olive oil
1 egg(beaten in a bowl)
2 Pre-prepared parottas or chapathi(Roti)
1 small onion – finely chopped
1 small tomato – finely chopped
2 green chillies – finely chopped
Pepper powder – to sprinkle over(a pinch or two)
1/2 tsp red chilli powder
1/2 tsp chat masala
1/2 tsp coriander powder
Cilantro – to garnish
Salt to taste
1. Heat oil in a pan, add onion, green chillies, sprinkle little salt and saute them until transparent. Use a wooden spatula.
2. Add tomatoes. Cover the lid and let them cook until soft.
3. Meanwhile, tear the chapathi or parotta into small pieces and keep aside. Also mix a little salt and 2 pinches of red chilli powder into beaten egg. Mix well and keep aside.
4. Now, when tomatoes are cooked, add all other dry spice powders and mix well. Add chapathi pieces and mix well. Adjust salt.
5. Fry them for a while and when almost getting dry, add the egg mixture and mix thoroughly. When it’s getting dried after frying for a while, simmer the stove and start mincing them with the spatula. Keep frying and mincing it once a while in between until the egg is completely done.
6. Sprinkle chopped cilantro over it and serve with tomato ketchup.