When you walk the streets of South India, you may hear the sound of “tak tak tak”. That’s the sound of deliciousness :)…of kothu parotha being made. This is a famous street side food in Tamilnadu. One can use homemade Parothas or readymade Parothas available in the stores.
Malabar Parotha (Layered Parotha) – 2 Nos
Eggs – 2 Nos
Onion (Medium) – 1 (finely chopped)
Tomato – 1 (finely chopped)
Green Chilli – 2 Nos (finely chopped)
Gravy (Potato Korma or equivalent gravy) – 3 /4 cup
Cilantro (Dhania) – 2 tbsp (finely chopped)
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Coriander (Dhania) Powder – ½ tsp
Pepper Powder – 1/8 tsp
Salt to taste
Heat the readymade Parotha in a tawa (flat large pan) till it turns golden. Cool it down. Tear them into pieces randomly.
Crush the pieces in a food processor or chopper till it resembles flakes. Just give one or two pulse grinding.
Heat the oil in a pan. Add Tomato, Onion, Ginger Garlic, Cilantro and green Chilli. Stir for couple of minutes.
Add the beaten egg. Add Chilli Powder, Haldi, Dhania Powder, Pepper Powder and Salt. Leave it for 30 seconds.
Then, stir it well and let the Eggs scramble well. Add the minced Parotha.
Add the gravy (you can add any quick tomato kurma or egg kurma gravy for this) and mix for another 2 minutes. Gravy must blend well with the minced Parotha. Add Dhania.
Serve with Onion Raita
- On the road side stalls, they make it in a very broad pan. The Parothas are chopped with two spatulas – one on each hand and the away they are chopped with such a fast movement of the hands make a typical metallic sound. It is a scene to be watched.
- If food processor is not used, one can use any sharp ended metallic cup and chop the Parothas fast while cooking.