This recipe is Tamil Nadu's Delicacy. It is made using Parotta. I tasted in Saravana Bhavan restaurant. There are lot of variations of this dish but this my version of KothuParotta. Perfect for breakfast, snack or brunch.
Prep Time : 10 Mins
Cook Time : 15 Mins
Ingredients
- Mini Parotta - 1 pack (store bought, tawed and roasted in tava/flatpan)
- Tomtao puree/Sauce - 8oz(227g)
- Oil - 2 tbsp
- Green chillies - 1or2 ,chopped
- Onions - 1 cup, finely chopped
- Tomato - 1 small, finely chopped
- Green pepper / Capsicum - 1/4 cup finely chopped
- Salt to taste
- Garam Masala - 1 tsp
- Coriander powder - 1/2 tsp
- Red chilli powder - 1 tsp (adjust to taste)
- Turmeric powder - 1/4 tsp
- Ginger + Garlic - 1 tsp finely chopped
- Lime / lemon juice - 1 tsp
- Coriander leaves - 4 tsp finely chopped
Method
- Make a small pieces of parotta.
- In a large pan (i used cast iron pan) , Add oil, then add onions, capsicum, ginger garlic and chillies fry till onions tender
- Add tomatoes fry till cooked, then add tomato puree cook for 2 mins on low heat
- Add all spice powders stir fry , add salt stir the mixture
- Add parotta pieces close the lid allow to cook for few mins then stir well switch off the flame
- Add lemon juice and coriander leaves
- Serve with Cucumber raita/thayirpachadi
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