NALABAGHAM

I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Saturday, March 20, 2010

Kothu Parotta

This is a spicy dish my mom used to make, and I would always ask her to make extra for next day and keep. It used to be that good. For the first time I am making it on my own. I tried this today to send it to Srilekha's EFM for the month of March, Parathas and Gravies/Curries Series. After a very long I am participating in an event.
This is very easy to make and it can be made even for a big group.

The below given measurement will yield two kothu parottas for 2-3 people, depending on appetite!
Ingredients:-
Ground Meat - 1/2 lb
Shallots - 3 chopped fine
Green chilies - chopped fine
Red onion - 4 round slices
Tomato - 6 round slices
Egg - 2 nos
Chopped Cilantro
Garam masala
Ginger garlic paste
Chili powder
Salt to taste
Cooking oil
All purpose flour - enough for two parottas (i used 1.5 cups)
Lemon wedges or slices for garnish and for flavor while eating

Method:-
1. Knead the flour with salt and butter with sufficient amount of water and keep it aside
2. In a kadai add 1 tbsp of oil and when hot add a little chopped green chilies and the chopped shallots
3. Fry till done and add the garam masala, ginger garlic paste and chili powder
4. Stir well and once the raw smell goes add the ground meat and salt
5. Cook until done and is completely dry. There is no need to add water, maintain medium heat
6. Divide the knead flour into two equal balls and spread it into a big round roti
7. Place half of the cooked meat in the centre and make a hole in the middle




8. Pour the egg in the hole and make sure it doesn't leak outside






9. Now add a little chopped green chilies,







2 slices of onion and






slices of tomatoes







10.Now fold the roti into a bundle






11. In the meantime heat a deep dish and add 2 tbsp of oil and only when it gets really hot place the bundle roti in the kadai
12. Give it a few seconds to fry and then turn it over, after a few seconds with a flat spoon break it up and keep chopping it up until the egg is fully cooked and the roti is also completely cooked
13. When done add chopped cilantro and mix for a few more seconds.

Serve hot and enjoy!

I am sending this for the Parathas & Curries Event by Srilekha.

14 comments:

Priti said...

Looks yummy...and diff way of making kothu parotta...I shall try with veggies...

Simply Life said...

wow! that looks delicious!

Uma said...

What an innovative way of amaking Parathas!... liked all chocolate recipes, malai bhindi.. unique recipe..
Cheers,

meeso said...

Oh wow, I had to bookmark this... It looks amazing!

Aartee said...

thank you all.. meeso do let me know how it turns out

mei said...

although iv never tasted this dish before, but it definately looks delicious! But iv had buttered paratha before, and i love it. In malaysia, we have roti canai!

Pavithra said...

First time here.. U have got a lovely space .. Very unique recipe ..

Pavithra said...

hey this is very different. have had normal kotthu parotta . but this is a way different . It looks amazing

Valarmathi said...

Looks absolutely delicious, usually i make this with leftover parotta, but your method is different and yummy. Will try this soon.

sangi said...

looks absolutely delicious!

Dershana said...

that is an absolutely novel way of making kothu parotta! will surely try it sometime soon.

maxo said...

Hi - Can you provide the measurement / Proportions of ingradients like Garam Masala powder, etc

Chef Gulzar said...

Hi,

yummy fried rice, looks delicious.
the recipe looks so amazing, thanx for sharing with us.



James Parker….
Gulzar Husain

Kavitha said...

Looks yumm...I'm going to give this a try soon.