Friday, August 29, 2008
Muttai parotta / Kothu parotta
Muttai parotta or kothu barotta is a yummy main course prepared in many road side parotta shops of TamilNadu. Kothu parotta means scramble parotta or kheema parotta.
Some five years back, when we got married we started our life in Nesapakkam in Madras.(I don't call Madras as Chennai.)
Ok, back to the story. Xav used to buy this kothu parotta from a small hotel in Nesapakkam atleast twice a month . I accompany him to that hotel ,just to see how the chef makes the kothu parotta. They use a very big dosa tawa and do the scrambling of parotta with two big spatulas. It gives a funny sound and i admire it very much.
Moreover , they pack the kothu parotta in banana leaf and it imparts a wonderful aroma to the kothu parotta.After coming to USA, whenever we crave for the native tastes , i make this Muttai parotta in my kitchen with frozen parottas or maida chapathis /naan or even left over wheat chapathis. I always save a cup of Mutton chalna/ kuruma to make this muttai parotta. This Kothu parotta holds good for packed lunch too.
frozen Malaysian parotta- 3
Kuruma- 1 cup (veg or Non-veg)
Red onion- 1 big
green chillies- 2
Tomato - 2
ginger garlic paste - 1 tbsp
non veg curry masala powder- 1 tsp
chilli powder - 1/2 tsp
pepper- 1 tsp
curry leaves- 2 brig
cilanro - handful
oil- 2 tbsp
salt - 1 tsp
First fry the parottas in dosa tawa as per instruction in the packet.
Or, Just make 6 thin chapathis out of maida flour/ all purpose flour/ wheat.
Tear off the parotta/chapathi into very small pieces.
Heat oil in a pan, add fennel seeds(Perunjeeragam/sombu).
Add the chopped onions and saute a little.
Add ginger garlic paste and saute for 30 secs.
Now add the tomatoes and cook till it becomes soft.
Make some space in pan by moving all the fried items to a side.
Add the eggs, salt, chilli powder and stir it till the eggs get half cooked .
Then mix the egg with the onion and tomato and stir well.
Introduce the scrambled parotta and mix well.
Add curry masala powder, pepper powder, chopped cilantro,curry leaves and the kuruma after the egg gets cooked.
Serve hot with onion raitha.