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Breakfast,Regional Indian,Recipes,Veg

Street Style Kothu Parotta


May 10, 2017

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Have left over roti/paratha from last night? Make a delicious breakfast with it.

INGREDIENTS

    4 to 5 malabari parathas or plain parathas (leftover), chopped
    1 tbsp Chings Chowmein masala
    2 tbsp oil
    1 tsp mustard seeds
    ½ tsp cumin seeds
    Curry leaves
    1 cup finely sliced onions/ shallots
    1 tsp finely chopped ginger
    1 tsp finely chopped green chillies
    ½ cup finely chopped tomatoes
    Salt as required
    Turmeric powder – pinch
    1 tsp coriander seed powder
    Pinch of hing
    ½ cup finely chopped chicken
    2 eggs
    1 tsp Freshly ground pepper
    Coriander leaves, finely chopped

DIRECTIONS

1.  In a pan, heat oil. Add mustard seeds and allow to crackle.

2. Add cumin seeds, curry leaves, ginger, chillies and onions. Saute on a medium flame till translucent.

3. Add chicken and dry masalas and cook on low flame for few minutes.

4. Once seared add tomatoes, salt and cook for 2 minutes.

5. Break eggs in same pan and mix. Once eggs are scrambled and little dry, add chowmein masala and paratha pieces. Toss on high flame for few minutes.

6. Garnish with coriander leaves and serve hot.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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