Mar 16, 2012

Kothu Parotta

Kothu Parotta

A very popular dish in Tamil Nadu ( also popular in Fast food centres) !!

Serves: 2


1 tablespoon oil

1 onion, finely sliced (or 4 spring onions)

2 green chillies, finely chopped

6 curry leaves

1 carrot, grated

4 French beans, finely chopped

3 tablespoon (1/4 cup), finely shredded cabbage (remove thick nerve and use only tender cabbage leaves)

2 teaspoon soy sauce

3 parottas (homemade / or you can buy frozen or from neighbourhood restaurant), cut into very small pieces ( or 4 chapatis also another option, cut into small pieces)

2 eggs, beat well and stir fried in 1 teaspoon oil and keep aside (egg burji)

½ cup boiled chicken pieces (optional), cut into small cubes or shredded

½ teaspoon pepper powder

Salt to taste (or ¼ teaspoon)


Suggestion for vegetarians – avoid egg and chicken. Add more vegetables like capsicum / bell pepper / paneer cubes or boiled green pieces (or add only carrot, French beans and cabbage).

Heat oil in a wide frying pan. Reduce the heat to medium and fry onion / spring onion until golden color.

Add chopped green chilli and curry leaves. Fry for 1 minute.

Add grated carrot, cabbage and French beans (or any other vegetables) and fry for 8 minutes or until done and soft.

Add soy sauce and mix well until well combined with all the vegetables.

Add parotta pieces (or chapati) and stir well for 3 – 5 minutes.

Add stir fried eggs, boiled chicken pieces (optional) and mix well.

Adjust salt and pepper to taste. Stir all the ingredients continuously for 5 minutes on a medium heat until well combined. Serve hot.

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