Monday, December 10, 2012

Kothu Parotta with Egg




Kothu Parotta is a famous street food in both Kerala and T.N. Astonishingly the ingredients and the method are the similar! Well, parottas are the favourite for both Malayalees and Tamils. Personally I love the kothu parotta version than the regular parathas with khurma. Undoubtedly parathas / parottas are gaining a  parallel fame about how unhealthy the dish is. Inspite of the controversies parottas sweep the street sides / restaurants / homes of the Keralites and the Tamils in all avatars and still dear to the people.

My step by step elaborate version for making parottas is here.



Kothu Parotta / Shredded Parathas, Seasoned with Spices and Masala
Serves 2-3
Ingredients:

4 plain parottas
1 - 1 1/2 tablespoons oil
1 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 Aachi curry masala)
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:



Shred parottas. it can be until two inches long but not thick. Heat oil in a kadai. Throw in the cumin seeds, followed by the chopped onions. Sauté in the green chillies after the onions are translucent.




Add the powders; turmeric, chilly powder, curry masala, garam masala, ginger garlic paste and sauté in low flame until the raw smell disappears. Take care not to burn the powders. Add the chopped tomatoes. Stir along salt to speed up the frying time. Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes in medium flame. Break in the eggs.




Combine the eggs with the masala. Dump the parotta shreds while the eggs are still half cooked and wet. Mix gently to combine for 2 minutes and the eggs get cooked fully and the masala coats the parotta pcs. Sprinkle a little water while you mix along if it turns too dry. Add the coriander leaves, check salt and finish off with pepper powder and a few drops of lime juice.





                                         Warm supple and moist kothu parottas are the yummiest!
                                           Tastes best with onion raitha.
 
Note:

I normally make kothu parottas with left over parottas.
I use a small bowl of khurma or any gravy reserve of previous night's dinner and mix along while making kothu parottas. This way I avoid the powders and the ginger garlic paste. The dish turns moist, supple and tastier.
See also Kothu Chapathis made such way.

18 comments:

  1. looks perfect :) hus and me love this and make it at home often. Egg does add lot of flavor to this recipe... love your second pic super a erruku

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  2. I love this to the core... Looks so tempting

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  3. wow..this look really nice, especially pics r tempting.
    Maha

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  4. tempting clicks,looks delicious........

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  5. aaha- inviting myself over bharathy; my fav road side eating is kothu paratha, swell pics

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  6. I am told only the version with egg and chicken tastes best compared to the vegetarian version without eggs.Have to agree,I tasted it once at Nalas I think and it tasted bleh!Love the pics!

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  7. Wonderful presentation...stepbystep snaps...its adds beauty to the post...

    Delicious and tempting :))

    Thanks for sharing...

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  8. My husband loves kothu paratha! This looks so delicous...

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  9. with egg this sounds really tasty..

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  10. Reminds me of the street side symphony that accompanies the preparation of Kothu porotta. Your photos are very inviting... the color and texture, specifically. Love to taste it. Wish you could serve this online!

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  11. I made this long back and your post reminded me about kothu poratta.Awesome click...

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  12. I make the veg version without eggs.....and always use kurma in it to give it that extra kick. Tempting clicks, Bharathy...

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  13. If you like the South Indian version of Kothu, you would love the original Sri Lankan version, which is where the Tamil Nadu and Kerala version derived from. Absolutely amazing and mouth watering!

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  14. Excellent illustration, Kudos bro

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