I got requests for posting recipes (not slide shows and pics) after my blog post "LoveCriminal also knows to cook - Recipes on Demand." As usual I got a little busy over time and it has been a little over a month since I posted anything related to food.
Today, I am going to share my own way of making Kothu Parotta. I did a lot of research on this topic both on the web and on various Thattu Kadais and have come up with this recipe. Yeah, a complete recipe this time. I understand that my readers got a little irritated with my KFC Chicken Bucket Clone Recipe (Read it to know it). I am bad with numbers but I have honestly tried to remember everything this time. I hope I would be able to type it out on this blogspot Dashboard.
I have had best kothu parottas in Madurai. I have seen people in Madurai boasting that Kothu Parotta actually originated there. I can strongly say that parotta and kothu parotta will stand forever as a symbol of Thattu Kadais of South India, especially Tamil Nadu. The ingredients and method of preparation is almost the same everywhere but each kothu parotta you have is unique in taste.
When I was young, I could hear the metal spatulas being hit vigorously on the iron girdle by the infamous parotta shop masters. Then those spatulas transformed into metal cups; then they started cutting and tearing the parottas; I have even seen a shop which uses a mixer grinder to mince it. The best kothu parottas I ever had are the ones my father used to buy for us at home (many, many years back).
Today, I am going to share my own way of making Kothu Parotta. I did a lot of research on this topic both on the web and on various Thattu Kadais and have come up with this recipe. Yeah, a complete recipe this time. I understand that my readers got a little irritated with my KFC Chicken Bucket Clone Recipe (Read it to know it). I am bad with numbers but I have honestly tried to remember everything this time. I hope I would be able to type it out on this blogspot Dashboard.
I have had best kothu parottas in Madurai. I have seen people in Madurai boasting that Kothu Parotta actually originated there. I can strongly say that parotta and kothu parotta will stand forever as a symbol of Thattu Kadais of South India, especially Tamil Nadu. The ingredients and method of preparation is almost the same everywhere but each kothu parotta you have is unique in taste.
When I was young, I could hear the metal spatulas being hit vigorously on the iron girdle by the infamous parotta shop masters. Then those spatulas transformed into metal cups; then they started cutting and tearing the parottas; I have even seen a shop which uses a mixer grinder to mince it. The best kothu parottas I ever had are the ones my father used to buy for us at home (many, many years back).
I have never done any cooking lately, but today morning I decided to make some kothu parotta as I had some frozen parottas in the refrigerator and also some chicken curry made by my mom intended for idlis. I prefer chicken curry over sambar - hope most of us do. Here comes the chicken kothu parotta recipe,
Ingredients:
Onion - 2 cups chopped; Parottas - 8 nos. ; Tomato- 1 (medium-sized); red chilli powder-1 tbsp. (table spoon); eggs - 3 (4 would be better - I used only 3); chicken curry (if it is really spicy 1/2 cup is enough - depends on individuals); shredded chicken (from the curry); salt to taste; and curry leaves (fresh ones would be great).
Note: If you don't have chicken curry, you can use the 'salna' which comes free with parottas in street shops - but I strongly urge you to use chicken curry. I will post the recipe of the curry soon (can't wait - Google and YouTube are our great friends).
Before firing the stove:
Cut the tomato into thin slices.
Shred the chicken in the chicken curry.
Cut the parotta into thin slices (see above). Refrigerate them for a few hours - this will greatly help while cutting.
After firing the stove:
Step 1: Saute the cut parotta pieces along with little chicken curry (5 tbsp or more to taste). Saute till it slightly browns as shown below (Kadai is better - I used a saucepan (kinda addicted)).
Step 2: Saute the chopped onions with salt as needed and a tbsp of red chilli powder (add more or less as per the hotness required). Once the onions start to become translucent move them to the opposite side and crack 4 eggs (I used 3) onto the other side and make it like scrabbled eggs. Then mix everything together on the saucepan (eggs and the onion). Add a little more curry (5 tbsp or more to taste).
Step 3: Add in the parotta pieces and mix them thoroughly and smash them as much as possible (thinking of a person you hate helps). Next add in the shredded chicken pieces taken from the curry and mix them. Throw some fresh curry leaves along with a drizzle of oil and give it a light mix and switch off the flame. Place the thinly sliced tomatoes over it and let the tomato steam for a few minutes.
Step 4: Very Easy (Eat it or pack it).
