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Wednesday, 23 November 2011



Muttai Kothu Parotta
Ingredients
Malabar Parotta/ Plain Parotta( cooked)- 8 nos
Eggs- 4 nos
Onion large( minced)- 1 no
Tomato large( minced)- 1 no

Green chilli( broken)- 2 nos

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Red chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Oil- 4 tbsp
Cinnamon- 1/2"
Cloves- 4 nos
Cardamom- 2 nos


Egg Kothu Paratha

Method

Tear and break Parotta into tiny pieces.
Beat the eggs until frothy and set aside.
Heat oil in a flat bottom pan, when oil is hot add the cinnamon, cloves and cardamom.

Fry the spices until the aroma rise.

Add the onions, curry leaves, green chilli and fry until onions turn brown.

Now add the ginger-garlic paste to the onions and fry until the raw smell leaves.

Add the tomatoes and saute until tomatoes are mashed and cooked.
Add red chilli powder, turmeric powder and salt, cook for few more mins.
Reduce the heat to medium, make a well in the center of onion mixture, add some oil in the center and add the beaten egg to the center of pan.
Increase the heat and fry the egg until it's scrambled, now bring the onion mixture and cooked eggs together and mix well.
Add the non vegetarian curry and Parotta pieces to the pan.
Stir fry the Parotta pieces until the curry and onion mixture is well blended with Parotta.
Now start mincing the Parotta pieces with Dosa ladle, fry until the Parotta is finely minced and Kothu Parotta is dry.
Serve hot Muttai Kothu Parotta with Chicken Chalna and Onion Raitha.

Kothu Parota

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