Kothu Parotha

This one recepi is what you shall give it a try whenever there's left over parotha. Kothu parotha is a popular Indian street food which loved by many.  In my neighborhood, we have an Indian restaurant which serve one of the best kothu parotha I ever tasted.  Salna or gravy is what makes a delicious kothu parotha. The restaurant's salna is the best. We simply love the kothu or literally means pounding which refer to the pounding action of the parotha on a hot kadai. You know someone ordered kothu parotha from the loud sound of metal spatula pounding the mixture on hot kadai. 

My nephew is an ardent fan of kothu Partha and I made my own at home to surprise him. Thanks to my left over chicken gravy which works wonder as salna for the parotha. Other spicy gravy like mutton or fish goes well as salna too.  Filling, delicious and absolutely stress buster kothu parotha got a thumbs up from my nephew and I'm a one happy aunty 😄.

Ingredients 

2 pcs parotha,torn into pieces

1/2 cup left over chicken or mutton gravy

1 pc fried chicken drummet,torn into pieces 

2 eggs,beaten

1 green chilly, chopped 

1 medium onion,chopped

1 medium tomato, chopped 

1 sprig curry leaves 

1/2 tap ginger garlic paste

1/3 tap chilly powder 

1/4 tap turmeric powder 

Pinch of garam masala

1/2 tsp lemon juice 

Salt to taste

2 tbsp chopped coriander leaves 

2 tbsp oil

Methods 

In a flat heavy bottomed Kasai, heat oil on medium flame and saute onion,curry leaves and green chillies for 2-3 minutes.

Add ginger garlic paste and saute for 1 minute. Add chilly powder and turmeric powder. Saute got another 1 minute. Add chopped tomatoes and cook till the mushy approximately for 3-4 minutes.

Make a well in the center of the kadai and add the beaten egg till half cooked. Stir the scrambled egg with the tomato mixture to coat well. 

Add the torn parotha,fried chicken pieces and salna (gravy). Stir well to combine. Using a metal spatula start mincing the mixture with pounding action. Keep mincing for 3-4 minutes. 

Season with salt, lemon juice and chopped coriander leaves. Mince well to combine. 

Transfer to serving plate and enjoy hot.