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Kothu parotta | Minced parotta


Kothu parotta is one of most popular dishes in Tamil Nadu ,especially in south Tamil Nādu Madurai. Kothu parotta  is made simple  with three basic ingredients: shredded flaky parottas, eggs and salna. Home style kothu parotta is way  healthier and easier than the one from the store. Can alter the kothu parotta according to our taste and need. If We  add some more vegetables to it, it becomes one of the means to introduce veggies to our children's diet..  We can also add chicken, minced mutton etc. I shared Two methods, method one is typical Madurai road style. We can use any kind of curry instead of salna.


Method 1

Ingredients

Parotta (medium sized) - 4

Onion - 2 medium sized

Eggs - 3

Tomato - 1 medium sized

Ginger garlic paste - 1/4 teaspoon.

Garam masala - 1/2 teaspoon

Salna - 1 cup

Salt 

Coriander leaves for garnishing


Preparation


STEP 1 - Shred the parotta into small pieces.


                    


STEP 2 - Heat a griddle with 2 tablespoons of oil, add fennel seeds that gives a nice aroma. let it temper.


STEP 3 - Add finely chopped onions and 1 red chilly, sauté for 2 to 3 minutes, until the onions turn transparent to little orange texture stage.


                    


STEP 4 - now add a small amount of ginger garlic paste .Sauté it continuously. don't add more


STEP 5 - Add tomato and garam masala and stir until it gets mushy.


STEP 6 - Add four eggs, Mix the eggs with spatula. Do not cook the eggs fully. This helps to bind the parottas.



                     


STEP 7 - Add shredded parottas ,masala, mix well, finally add 1 cup of salna to it       


                           


                          

STEP 8 - Mince the parotta with a sharp edged tumbler or spatula on the low heat. Finally garnish with coriander leaves and pepper.


                      


Method 2


INGREDIENTS


Parotta medium sized - 4 no's

Onion 2 medium sized 

Tomato large -1

Curry leaves - 1 stem.

Ginger garlic paste - 1 teaspoon.

Egg - 3 no

Salt

Red chilly powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Coriander powder - 1 teaspoon 

Garam masala - 1/2 teaspoon 


Preparation


STEP 1 - Shred the parotta into small pieces.


STEP 2 - Heat griddle with 2 tablespoons of oil, add cumin seeds and let it temper.


STEP 3 - Add finely chopped onion and sauté it for 4 to 5 minutes.


STEP 4 - Now add 1 teaspoon of ginger garlic paste. Sauté it continuously until the raw smell comes.


STEP 5 - Add tomato ,sauté until it gets mushy. After that add chili powder, coriander powder, garam     masala, pinch of turmeric and salt, mix it well, cook it for 2 to 3 minutes.


STEP 6 - Add four eggs, mix it with spatula, do not overcook the egg. 


STEP 7 - Add shredded parottas mixed with masala.  mince the parottas with a sharp edged tumbler or   spatula on low flame.


STEP 8 - Finally garnish with coriander leaves and pepper and mix it well.



 

salna


parotta




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