Tuesday, August 27, 2013

Kothu porotta-Egg version


By on 10:37 AM

Kerala style Kothu porotta-Egg version !




Ingredients :-

4 plain parottas
1 - 1 1/2 tablespoons oil
1/2 tsp cumin seeds
3/4 cup chopped onions
2 green chillies sliced lengthwise and across once
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp curry powder (I used Eastern)
1/4 tsp garam masala powder
2 ripe red tomatoes, chopped
2 eggs
2-3 stalks coriander leaves, chopped
Salt - to taste
1/4 tsp pepper powder
A few drops of lime juice (optional- I don't use)



Method:-

1 Shred parottas. it can be until two inches long but not thick.
2 Heat oil in a kadai. Throw in the cumin seeds, followed by the chopped onions.
3 Sauté in the green chillies after the onions are translucent.
4 Add the powders; turmeric, chilly powder, curry masala, garam masala, ginger garlic paste and sauté
   in low flame until the raw smell disappears.
5 Take care not to burn the powders. Add the chopped tomatoes.
6 Stir along salt to speed up the frying time.
7 Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes in medium flame.
8 Break in the eggs.
9 Combine the eggs with the masala. Dump the parotta shreds while the eggs are still half cooked and
   wet.
10 Mix gently to combine for 2 minutes and the eggs get cooked fully and the masala coats the parotta
    pcs.
 11Sprinkle a little water while you mix along if it turns too dry.
12 Add the coriander leaves, check salt and finish off with pepper powder and a few drops of lime
    juice.

Note:-
Same way u can try it with Chappathi... n can also add shreded chikn pices too !
I usually made kothu porotta with leftover porottas ;)

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