Kothu Parotta / Shredded Parathas, Seasoned with Spices and Masala
Serves 2-3Ingredients:
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.
4 plain parottas1 - 1 1/2 tablespoons oil1 tsp cumin seeds3/4 cup chopped onions2 green chillies sliced lengthwise and across once1/2 tsp ginger garlic paste1/4 tsp turmeric powder1/2 tsp red chilli powder1/4 tsp curry powder (I used Aachi curry masala)1/4 tsp garam masala powder2 ripe red tomatoes, chopped2 eggs 2-3 stalks coriander leaves, choppedSalt - to taste1/4 tsp pepper powderA 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Warm supple and moist kothu parottas are the yummiest!
Tastes best with onion raitha.
Warm supple and moist kothu parottas are the yummiest!
Tastes best with onion raitha.
Warm supple and moist kothu parottas are the yummiest!
Tastes best with onion raitha.
Warm supple and moist kothu parottas are the yummiest!
Tastes best with onion raitha.
Warm supple and moist kothu parottas are the yummiest! Tastes best with onion raitha.
