Kothu parotta(chicken or mutton as per your choice) For this you need chicken / mutton kheema and frozen /fresh parottas. First you can make kheema curry as a side dish for poori / chapati. Then you can use the leftover kheema curry for making kothuparotta, the next day. Those who can't go and buy mutton kheema, can make use of chicken breasts to make.Just cut chicken breasts into tiny pieces.Your kheema is ready. Ingredients: Frozen/fresh parotta 5 or 6 no's(thaw, heat and tear parotta in to tiny pieces) one Large onion, chopped fine, One large tomato chopped fine, An handful of mint /coriander leaves green chillies 4 or 5 chopped ginger, garlic chopped or mashed 1 tsp Kheema curry( 1 or 2 cups) oil 2 tbsp salt little eggs 3 no's Method: Heat oil in a large non stick pan and add chopped ginger, garlic and green chillies , fry for few seconds. Then add chopped onions and fry well. Next add chopped tomatoes and mint leaves and fry for sometime.It is not necessary to fry the tomatoes too much.Just for a minute or two is fine. Now add torn parotta pieces and mix it well. Now add kheema curry and mix it well with the above mixture. Just make a well in the above mixture and break the eggs and add it in the center. Reduce the flame and stir in the egg mixture and let it cook to nearly 70%. Now mix it well with the surrounding ingredients and check for salt. Stir fry for a minute or until the mixture comes flaky. Serve it hot. Recipe to make Kheema curry: Chicken/mutton kheema 1 pound A large onion, chopped finely A large tomato chopped fine Ginger garlic paste 1 tbsp mint leaves a handful Chilli powder 1 heaped tsp or according to your spice level coriander powder 1.5 tsp or according to your taste. garam masala 1/4 tsp oil as required curry leaves, fennel seeds for seasoning. salt to taste. Method: Heat oil in a pan, add the seasoning ingredients and then add onions and fry well. Now add ginger garlic paste ad fry for some time. Next add chopped tomato and fry for some time. Then add the kheema and mint leaves and mix it well. Now add chilli powder and coriander powder and salt, mix well and keep the flame in medium, cover it and let it cook for 5 minutes. Then add 2 cups of water and cover and cook for 10 more minutes. Check for the taste and add garam masala at the end , mix it well and switch off the stove. Garnish with chopped coriander leaves. This is a good combination for poori.
Hema: Thanks for sharing the recipe....very rich in protein. I was also thinking that it is a very good way to use up chapattis that are getting a little too stiff...surely this would soften them up in the cooking? I will be interested to try the slightly different mix of spices you have used on your kheema....I have been using a Nita Mehta recipe for Punjabi kheema. I think that this method will also work for that when it is leftover.
Thanks Tina .Yeah you can use chapatis too I guess.Will get softened I think, but the overall taste will compromise that. Will google for the punjabi keema curry which you mentioned.Any keema curry will do the job perfect.
How is your parotta dough different from chapatti dough...trying to pinpoint what the taste difference will be...or is it a textural difference?
Actually the parotta which I mentioned will look like this. http://www.spiceindiaonline.com/parotta/ Sorry tried to attach the image, but couldn't do it.
Tina, you can easily get frozen parottas in the Indian stores.Delight brand is really good.The one with cream colored box.Because making parottas needs excellence and I tried to make it once and dropped that idea.
I just googled and was making the mistake of confusing with paratha. Oops. Yes, those are worth buying frozen and now I am understanding more. Its really hard not to overindulge on those isn't it?
You know Tina, I really expected that you will be thinking about parathas instead of parottas.That's why gave you the link. No problem dear, I know that north Indians are familiar to parathas and not parottas. Yeah, that will taste really good.Just try it once and see if you will like it.
