Kothu Parota with left over sabji

Hi All,

I am back with a recipe of Kothu Parota. My cook had prepared chapathi and onion-tomato based sabji for my dinner but I didn’t have a mood to have chapati. Last time, when I had been to Jr. Kuppanna restaurant in Koramanagala, Bangalore, I had Egg Kothu parota and it was super awesome and tasty. I thought of preparing kothu parota/chapathi with chapathi and sabji. Kothu Parota is a delicacy popular in the South Indian state of Tamil Nadu. It is based on a Sri Lankan version where it originated as Kothu Roti.

Ingredients:-

Chapathi/Parota            – 4

Left over Sabji/Palya      – 1 cup (based of onion and tomato)

Eggs                       – 3 (optional)

Garam masala               – 1 tsp

Oil                        – 1 tbsp

Red chili powder           – ½ tsp (as per individual taste)

Salt                       – to taste

Finely chopped coriander   – 2 tbsp

Preparation:

1.  Add 1tbsp of oil into kadai and add Sabji/Palya into it

2.  Fry it for 2 mins. Later add Red chilli powder, Salt into it and fry for one more min

3.  Add the eggs into it and mix it properly

4.  Cut the chapathi/Parota into lengthy strips and add into Kadai when eggs are moist

5.  Add Garam masala and finely chopped coriander and mix thoroughly so that eggs cover the chapathi/parota

6.  Serve with Raita

Cya, Bye