I discovered that there was something called “Kothu Parotta” when I started browsing through food blogs a few years ago. Though it did awaken my interest, I never got to make it myself until very recently. Kothu Parotta literally translates to torn or minced parotta. This is supposed to be a very famous street food in the streets of Tamil Nadu. It is basically a mishmash of parottas, which are ripped to glory and mixed up with a curry base, to make it a complete meal in itself. The beauty of this dish is that you can have it anytime of the day – it can be breakfast, snack, lunch or dinner! Very few foods fall into that category, isn’t it?
During an afternoon when B was off from work, he ordered a parcel of Kothu Parotta for himself from a Tamilian restaurant close to our house. It was so spicy that he couldn’t finish the whole thing and left almost one third portion in the fridge. After a long day at work, I was rummaging through the fridge and discovered this, which I instantly heated up and fixed myself a cup of strong adrak wali chai and enjoyed the meal. The spicy kick of this dish plus the smoking hot chai gave me a running nose and eyes, nevertheless I totally enjoyed the meal. As B came in, he saw me eating up his leftover meal and just said, “Thaatha, this seems to be easy to make. Why don’t you make it at home sometime?” Good question, why don’t I?
That got me thinking. Browsing through a number of recipes, I discovered my version. The beauty of this dish is you can keep the base the same and add in anything – your choice of vegetables, scrambled eggs, cooked chicken or meat, or even fish, though that is not something used. You can make this with leftover curry which has nothing in it and which nobody is going to have. Since making your porottas is a lot of work, you can buy fresh ones from your nearby restaurant and just get preparing this simple killer of a dish for a quick and filling meal. Agreed, porottas may not be the healthiest to eat, but you can still order wholewheat porottas if you don’t want to use the maida one. 😉
My version is mild on spice, as loved by the family and I have hardly added anything into this, since my kids are picky. I was so tempted to add some frozen green peas but gave it up since I would see both of them fishing them out of their plates. Please feel free to use this as your base recipe – it is nothing but a base curry or “salna” as it is called, and throw in your add ons – our favorite happens to be chicken (no prizes for guessing! 😉 ) and even eggs – before finally adding the parottas. I bet you are going to love it and make this frequently whenever you land up with some extra porottas or even order some just to make it! 🙂
- 3 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 3 onions sliced
- 4 green chillies chopped
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 to matoes chopped
- 6 porottas torn and set aside
- 1/2 tsp garam masala powder
- Salt and pepper to taste
- 4 tbsp chopped coriander leaves
- Heat oil in a large enough wok, that will take all the quantity of porottas.
- Splutter the mustard seeds and briefly fry the cumin. Fry the curry leaves.
- Add the onion and chillies and saute till just wilted.
- Add in the ginger garlic paste and cook till the raw smell is gone.
- Add in the coriander, chilli and turmeric powder and saute continously till you get a nice color and the masalas smell cooked.
- Add in the tomatoes with some salt and toss well to coat. Cook till the tomatoes are mashed up and looks nicely done. Keep sauteing to avoid sticking to the bottom of the pan.
- Add in the porottas, toss it up well to coat all over.
- Sprinkle the garam masala and mix well. Cook for five minutes on low flame.
- Adjust seasoning, sprinkle in the coriander leaves and serve hot.