• Ditz

Kotu Paratha

Kotu paratha is literally minced paratha.  Its a dish from Tamil Nadu but I first tasted it in Paris.  

You can have variations of Kotu paratha. At this point in time, I am a bit fed up of chicken. Hence, opted for my all time favourite, paneer. You can make a chicken, mutton or even veggie version. The original recipe is way too greasy … I have cut down on the oil. Increase the spice according to taste. 

Collect it: 

  1. 3 plain parathas (I occasionally use left over chappatis). 

  2. 2 onions, finely chopped

  3. 200 gms paneer, cubed

  4. 1 tomatoe, finely chopped

  5. 1 green chillie, julienne

  6. 1/4 tsp garlic ginger paste

  7. 1 tsp cumin seeds

  8. 1/4 tsp turmeric powder

  9. 1/2 tsp red chillie powder

  10. 15 curry leaves

  11. 4 stalks of coriander leaves, garnishing

  12. 1/2 sour lime

  13. Salt to taste

  14. 1 tbsp oil

Make it:

Shred th e parathas into fine pieces …. 

it helps to keep all the ingredients ready and at hand.  Beat the eggs with a pinch of salt and keep them aside. 

Heat oil in a pan.  Season with cumin seeds and curry leaves. 

On slow fire, fry the chopped onions and green chillie until golden. 

Add the ginger garlic paste and fry (till the raw smell goes away). 

Add chopped tomatoes, turmeric powder, chillie powder and salt. Add paneer. Fry for a few minutes 

Add the shredded paratha pieces and toss to coat the masala. 

Set the flame to high and pour the beaten eggs and cook until everything is well mixed. It might look a tad sticky but  as the eggs are cooked it will turn into crumbly little crepes coated partially with eggs and masala. Garnish with coriander leaves and a dash of lime. Serve hot.

Don't Miss Out

Powered by DitznDatz 2020

Subscribe for the latest recipes