Kothu Parotta

Name: Kothu Parotta
Cuisine: Indian
Ingredients: 2-3 parathas, shredded; 2 tbsp oil; 1 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 2-3 green chilies; 1-2 onions, chopped; 1 tsp. garlic, chopped; 1 sprig curry leaves; 1 tomato, chopped; to taste salt; 1/2 tsp turmeric powder; 1 tbsp red chili powder; 1 tsp coriander-cumin powder; 1/2 tsp pepper powder; 1/2 tsp garam masala powder; 1 tsp tomato paste; 1-2 eggs; 1/2 cup gravy / stock; 1 tsp lime juice; 1-2 tbsp coriander leaves & 1 fresh red chili, chopped to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#indiankitchen - This is a simple, yet delicious street food. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. It is sold like hot cakes in all the small restaurants and eateries around the city.

It is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavours. So any leftover parathas can easily be dished out this way in a perfect homemade style. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

2-3parathas, shredded
2 tbspoil
1 tspmustard seeds
1/2 tspcumin seeds
1/4 tspasafoetida
2-3green chilies
1-2onions, chopped
1 tsp.garlic, chopped
1 sprigcurry leaves
1tomato, chopped
to tastesalt
1/2 tspturmeric powder
1 tbspred chili powder
1 tspcoriander-cumin powder
1/2 tsppepper powder
1/2 tspgaram masala powder
1 tsptomato paste
1-2eggs
1/2 cupgravy / stock
1 tsplime juice
1-2 tbspcoriander leaves & 1 fresh red chili, chopped to garnish

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Steps

1

Heat oil in a pan and temper with mustard seeds, cumin seeds and
asafoetida. Allow it to splutter.
2

Add the onion, garlic, green chilies & curry leaves. Fry till light brown.
3

Add the tomato and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.
4

Add the tomato paste and mix well.
5

Then add the egg and fry well.
6

Add the shredded parathas & combine well. Keep on frying for 2-3 mins. Then add the gravy / stock and fry till dry. When done, add the lime juice.
7

Serve, garnished with coriander leaves and fresh red chilies.