Fried chicken kothu parotta

Name: Fried chicken kothu parotta
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 big onions; 4 medium sized tomatoes; 2 green chillies; 2 tbsp garlic paste; 1 tbsp ginger paste; 2 tbsp fennel powder; 1 tbsp coriander powder; 1 tsp turmeric powder; 2 tbsp chilli powder; 1 tsp Garam masala powder; to taste Salt; 3 eggs; 3 medium sized shredded fried chicken pieces without bones; 2 sprigs curry leaves; 1 handful Coriander leaves; Few Mint leaves; 6 maida parotta; 1/4 cup chicken curry (optional); 1/4 cup coconut oil or any cooking oil

Sherifa Kaleel @dairyofmrsK

Nagercoil

#eid2020

A traditional street food of south India, this recipe is traditionally made this way in my area.
I make this yummy dish the next of eid, as a breakfast with leftover fried chicken , parotta and chicken curry.

#eid2020

Sherifa Kaleel @dairyofmrsK

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Ingredients

30 minutes

5 servings

2big onions
4medium sized tomatoes
2green chillies
2 tbspgarlic paste
1 tbspginger paste
2 tbspfennel powder
1 tbspcoriander powder
1 tspturmeric powder
2 tbspchilli powder
1 tspGaram masala powder
to tasteSalt
3eggs
3medium sized shredded fried chicken pieces without bones
2 sprigscurry leaves
1 handfulCoriander leaves
FewMint leaves
6maida parotta
1/4 cupchicken curry (optional)
1/4 cupcoconut oil or any cooking oil

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Steps

30 minutes

1

Heat ¼ cup coconut oil in a kadai, add in chopped onions and saute till translucent.Add the chopped tomatoes saute till half cooked, then add the ginger,garlic paste, saute till the raw smell goes.
2

Now add in all the powders and saute well, saute dry without adding any water.Now add in the eggs and cook in low flame till eggs are half done.add the shredded fried chicken pieces and combine all the ingredients well.
3

Add the curry leaves, coriander leaves, mint leaves, along with the shredded parotta ) mix well.
4

Add in the chicken curry, (optional) you may skip this ingredient if there is no curry available. Give everything a good mix, cook for 5 minutes in low flame.
5

Serve hot as breakfast or dinner with raita and a cup of black tea.