I could only hear the sound of 'dosa karandi' (steel dosa spatula) dashing on the dosa tava when i think of kothu parotta. It sounds like a sweet music when you really have a craving for the dish. I have heard about it but never have tasted this dish until I finished college. My sister only introduced me to this yummy dish (she goes to restaurants with her friends sometimes unlike me who only knows the path from home to college and vice versa..its ok if you don't believe this...).
I have added egg in this dish which makes it extra rich. But you can avoid adding egg and just make it as a eggless spicy kothu parotta.
Considering one of my friend's idea I have uploaded pictures of the cooking steps also. But I am not sure I can do this for all the recipes. I'll try to post pics of all the steps for most of them.
Things you'll need:
Frozen parottas - 6
Onion - 1 minced
Tomato - minced
green chillies - 3 minced
Ginger garlic paste - 1 tsp
chilli powder - 1 tsp
turmeric powder - a pinch
Eggs - 2 (I used egg whites. can use 1/2 or 3/4 cup of it)
salt - according to taste
Oil - 3 tbsp
curry leaves - 5 or 6 chopped
coriander leaves - to garnish
Serves 2-3 persons
I have added egg in this dish which makes it extra rich. But you can avoid adding egg and just make it as a eggless spicy kothu parotta.
Considering one of my friend's idea I have uploaded pictures of the cooking steps also. But I am not sure I can do this for all the recipes. I'll try to post pics of all the steps for most of them.
Things you'll need:
Frozen parottas - 6
Onion - 1 minced
Tomato - minced
green chillies - 3 minced
Ginger garlic paste - 1 tsp
chilli powder - 1 tsp
turmeric powder - a pinch
Eggs - 2 (I used egg whites. can use 1/2 or 3/4 cup of it)
salt - according to taste
Oil - 3 tbsp
curry leaves - 5 or 6 chopped
coriander leaves - to garnish
Serves 2-3 persons
Method:
Step 1:
Thaw the parottas to room temperature before starting the cooking process.
Step2:
Pour oil in a pan, temper a tsp of cumin seeds, and saute the onions along with green chillies and curry leaves until the onions turn translucent. Saute the ginger garlic paste until the raw smell is gone, and add the tomatoes.
Step3:
Once the tomatoes turn soft, add the chilli powder, turmeric powder and salt and cook them in slow flame with lid closed, until the masala is cooked well. Meanwhile shred the parottas in a mixer grinder or food processor. The parottas should be shredded enough with three or four pulse operations.
Step4:
Add the eggs or egg whites to the masala and stir continuously scrambling the egg while stirring. when the eggs are almost dried, add the parottas and stir until the parottas are coated with the masala and eggs. Switch off the stove and garnish with the coriander leaves.
Thaw the parottas to room temperature before starting the cooking process.
Step2:
Pour oil in a pan, temper a tsp of cumin seeds, and saute the onions along with green chillies and curry leaves until the onions turn translucent. Saute the ginger garlic paste until the raw smell is gone, and add the tomatoes.
Once the tomatoes turn soft, add the chilli powder, turmeric powder and salt and cook them in slow flame with lid closed, until the masala is cooked well. Meanwhile shred the parottas in a mixer grinder or food processor. The parottas should be shredded enough with three or four pulse operations.
Step4:
Add the eggs or egg whites to the masala and stir continuously scrambling the egg while stirring. when the eggs are almost dried, add the parottas and stir until the parottas are coated with the masala and eggs. Switch off the stove and garnish with the coriander leaves.
