Mutta Kothu Parotta is a lick-smacking recipe from the state of Tamilnadu in South India. The word Kothu means ‘chopped’ in Tamil. Kothu parotta literally translated means minced layered bread and scrambled egg topped with spicy sauce which is very famous in street shops called “that kadai” (literally, Plate Shop where food is served in a plate on the roadside).
Ingredients :
- Parotta: 5 nos (fresh or frozen, shredded)
- Onion : 4 (medium,finely chopped)
- Tomato : 1 (large)
- Green chillies: 2 (sliced)
- Red Chilli powder: 1 tsp or to your spice level
- Black Pepper powder: 1/2 tsp
- Curry leaves: 1 sprig
- Egg /Mutta : 3
- Salna /Spicy Mutton /Chicken Gravy: 1/2 cup
- Oil: 1 tbsp
- Salt to taste
How to make Mutta Kothu Parotta – Tamilnadu Style Kothu Parotta :
Cook the frozen parottas according to package instructions and let it cool. Once cooled shred the parottas into irregular strips and keep aside. Beat the eggs with mutton gravy and keep it aside. Heat hot iron skillet or a heavy cast iron griddle or pan with 1tbsp oil, add the chopped onions along with curry leaves, green chillies and saute for a few minutes until the onions turn translucent. Add the red chilly powder and pepper powder and mix well.Now crush the tomatoes well with hands into the onion and keep sauteing until everything is well blended.Clear the centre of the skillet and pour the beaten mutton eggs gravy, add the required salt and combine well. (Note: Initially it might look little sticky, as the eggs are cooked it will turn into crumbly little crepes coated partially with eggs and masala). Finally, add the shredded parotta pieces and mince by using two heavy iron spatulas until everything is well mixed…Serve hot and Enjoy!
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