When North meets South
(The fourth image in the slide-show is generally how it should look when done)
Kothu paratha is literally minced paratha. Its a dish from Tamil Nadu but I first tasted it in Paris (And no, there were no 'Midnight in Paris' moments).
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, so I have cut down on the oil, but increased the spice according to taste.
3 plain parathas (I occasionally use left over chappatis).
2 onions, finely chopped
200 gms paneer, cubed
1 tomatoe, finely chopped
1 green chillie, julienne
1/4 tsp garlic ginger paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chillie powder
15 curry leaves
4 stalks of coriander leaves, garnishing
1/2 sour lime
Salt to taste
1 tbsp oil
Shred the parathas into fine pieces...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 chillies until golden. Add the ginger-garlic paste and fry (till the raw smell goes away). Add chopped tomatoes, turmeric powder, chilli 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.