Kotthu Barotta
(from Nandini’s recipe box)
(Kothu Parotta, Chilly Parotta)
‘Kotthu Barotta’ is a very very famous dish in Tamil Nadu especially in Kanyakumari district. It is usually made with left over barottas. Left over barottas are shredded and mixed up with lots of sauteed onions, shredded chicken, eggs etc to create a new delicasy. What i have given below is the recipe for egg parotta. If you do not get barotta, you could use other ingredients like chappatti or bread and follow the same method.
Chicken Kothu Barotta – Add shredded chicken along with barotta pieces
Chilly(Kothu) Paratha – Substitute paratha for barotta
Chilly(Kothu) Chappatti – substitute chappatti instaed of barotta
Chilly(Kothu) Bread – substitute sandwitch bread instaed of barotta
Categories: Leftout
Ingredients
- Barotta - 4
- Onion - 2 big(sliced lengthwise)
- Tomato - 1 big/2 small (finely chopped)
- Green chilly - 4
- Garam masala/ Chicken Masala - 2 tsp
- Eggs - 2-3
- Mustard seeds - 1/4 tsp
- Curry leaves - 5
- Cilantro - handful
- Mint leaves - 5-6 leaves
- Oil - 2 tblsp
Directions
-
Shread the borattas into small pieces and keep aside.
-
Heat oil in a pan, splutter the mustard seeds and curry leaves.
-
Fry onions and green chillies till they become golden brown.
-
Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and very few mint leaves.
-
Add the shredded barotta and mix everything together. Let it cook for 5 minutes.
-
Add the eggs and keep mixing till the egg gets cooked.
-
Garnish with cilantro and split green chillies. Serve with raita as a wonderful snack or as a meal.
-
Tips
-
If you want a spicier version, add little chilly powder too.