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Muttai Kotthu Parota (Eggs with Minced Paratha) Recipe

kotthu-parota1

I’d never heard of this dish till before I lived in Coimbatore. A friend of mine took me out and this was what was ordered. The usual way is to use fresh rotis or Malabar parotas which are full of flakes and make this…. Kotthu parota literally translated means “minced parota”…. It is a fast food innovation in tamil nadu and some parts of Kerala. The ingredients are all cooked on this gigantic hot plate at roadside eateries and the sound of the metal flat spoon cutting the bits that go into the dish, clanging away can be heard from a long way off. As is with most street fast food, it is hot, delicious, with crispy bits of roti and easy on the pocket…. I soon saw kotthu parota being offered on the menus of all other kinds of restaurants. Made with egg, beef, chicken or minced meat, this is a versatile dish and can be custom made to please anyone. Needless to say I stuck to the version with egg that’s called Muttai Kotthu Parota (Egg minced parota)

 If this dish is judged purely on taste, it will pass with flying colours…. But if you were to judge by the fact that it is made up solely out of torn up rotis (in this case leftover)…. It can send mixed signals… but hey, if you love bread upma and idli upma, kotthu parota will tickle your tastebuds allright!! Its a great way to make use of any leftover rotis you may have collected…. The sheer effort of making them, makes me cry when I have to throw away rotis. God knows everyone loves piping hot rotis…and leftovers aren’t really sought after at our table…. Besan roti is one way of refreshing them….also check out Aamelet roti….

Muttai Kotthu Parota (Serves 3)

4 (6 inch) rotis torn into small bits or cut into thin strips (i used 2 plain and 2 aloo paranthas)

1 c onion, sliced fine

½ c tomatoes, chopped

8-10 curry leaves

2 green chillies, slit

Salt to taste

2 eggs

2 T fresh coriander leaves

1 t red chilly powder (more or less according to taste)

2 T oil

½ t cumin seeds

½ t ginger garlic paste (optional)

In a heavy bottomed pan, heat the oil, add the onions, curry leaves, green chillies and fry till the onions are turning golden brown. Add the ginger garlic paste (if using) and fry for a few minutes. Add the tomatoes, salt, red chilly powder and fry till the water evaporates. All this is to be done on high heat, stirring all the time. Break in the eggs and scramble, stirring till cooked and the mixture is dry. Add the bits of roti, mix to blend and cook for another 2 minutes till some bits are crisp. Add the coriander leaves and stir some more. Serve piping hot with onion riata (traditional accompaniment) or tomato sauce. This is a filling meal for any time of the day. It is pretty awesome.

Here are some other recipes for Kotthu Parota from fellow bloggers

Arundathi’s Spicy Parotta with Eggs

Kribha’s Quick Muttai Parota

Maheshwari’s Kothu Parota

Swapna’s Kothu Parrotta, overhauled leftovers

the Singing Chef’s kothu roti

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

7 responses »

  1. you missed out mine??

    http://chefatwork.blogspot.com/2007/07/kothu-roti.html

    I will make this soon with my favourite malabar parathas :-)

    Reply
  2. Hey, did u know ur name-sake and fellow blogger stays in the same place as I do? we got in touch. yet to meet her.

    Reply
  3. I have a very good friend who lived and work in France for a while and she told me about having this dish at a Sri Lankan restaurant there (in France) She mentioned having it with beef. I think I am going to surprise her and make it. Will test it out with the eggs first. Thanks so much for this. Yours looks like the perfect breakfast dish.

    Reply
  4. thanks for the plug babe – yours looks delicious!

    Reply
  5. Spicy and delicious. Just reading the recipie i am drooling here.

    Reply
  6. WOw looks simply delicious, my all time favourite…

    Reply

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