This is a dish similar to the popular Kothu parota that you will find in any South indian hotels and also in street side stalls. It's a speciality of the Tamil Nadu cuisine and is most famous across cities such as Madurai, Virudhunagar & Tuticorin. Here the parotas are minced and continually pounded along with meat, eggs, spices and vegetables over a wide tawa until all the ingredients combine well with one another which will bring together a nice flavor and one awesome tasting dish. Today's recipe is a simplified version of the same, here instead of parotas we will be using chapati. Also I have used eggs alone, you can add some cooked chicken or mutton also if you wish. As it is homemade and has less oil (we are not deep frying the chapatis here) it is way healthier than the street side dish. Whenever you have some leftover chapatis or rotis try making this and it will be all over in seconds. It is tasty and kids and grown ups will love it. You don't have to prepare any side dishes to accompany it, onion raita will be enough as there's already enough masalas and eggs in it, but still if you want to serve something along with it you can try chicken masala or mutton masalas or even chicken 65, they really go well with this dish. Lets see how to make it.
INGREDIENTSMakes dish for one person
Total Preparation Time – 10 minutes
- Chapati - 1 (Already cooked)
- Egg - 1
- Big Onion - 2 (medium sized)
- Tomato - 1
- Green chilly - 1 (or 2)
- Chopped coriander leaves - 2 handfuls
- Curry leaves - From 2 sprigs
- Fennel seeds (sombu) - 1⁄4 tsp
- Cinnamon stick (pattai) - 2 small sticks
- Garam masala - 1⁄4 tsp
- Red chilli powder - 2 tsps
- Cumin powder - 3⁄4 tsp
- Coconut milk - 1⁄4 cup (or) water
- Salt - As needed
- Oil - 2 tablespoons
- Chop chapattis into smaller pieces using a knife / kitchen scissor. Set aside.
- Scramble eggs: Beat egg well and add some salt into it and beat again. Place a pan on flame pour oil, then pour the beaten egg into it and scramble well, remove from flame & set aside.
- Now to make the kothu chapati, place a kadai on flame and pour oil into it. After it heats up add fennel seeds, cinnamon stick, curry leaves, chopped green chillies, onions and sauté on low flame until onion seems half cooked.
- Then add chopped tomatoes and coriander leaves. Sauté till its half cooked. Do not cook tomatoes for long as it will turn mushy
- Add red chilli powder, salt, cumin powder, garam masala and mix well. When raw smell leaves, pour some water or coconut milk. (Coconut milk makes the dish tastier)
- Then add the chopped chapati pieces into it and stir well. Cook until the chapati takes in the coconut milk completely and the dish seems dry.
- Then add the scrambled eggs and the remaining handful of chopped coriander leaves and sauté really well on low flame for 2 minutes.
- When it gets mixed up well remove from flame and serve with chicken fry/masala and onion raita.
TIP: You can do the same with leftover pooris or parathas. Customize the amount of red chilli powder according to your tolerance level. If you are a vegetarian just skip scrambled eggs and use crumbled paneer instead.
I love this dish whenever i crave of kotthu parota i should try this.ReplyDelete
Love egg and chapathi...this recipe is a treat for me!!!ReplyDelete
This is really innovative and easy to make. I do make leftover chapati noodles, but, this idea is even better!ReplyDelete
This is a Sri Lankan speciality. The orgins are not of the Tamilnadu cuisine. Just adding some veracity to the description. Love it nonetheless!ReplyDelete