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!
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
Ginger garlic paste
Salt to taste
All purpose flour - enough for two parottas (i used 1.5 cups)
Lemon wedges or slices for garnish and for flavor while eating
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
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.