This is a South Indian dish that I ate after I had left India. I first ate Kothu paratha at a Sri Lankan Tamil restaurant in Toronto in the mid-nineties. It was spicy and beads of perspiration trickled down my brow, but it was delicious! It was one of the many dishes that I spoke reverentially about to Aparna until she asked me to just make it instead of talking about it! I finally gave it shot a few months ago. It has since become a favorite with us and Aparna now usually makes a few extra rotis so we can make Kothu paratha the next day. The dish itself is from Tamil Nadu and can best be described as shredded rotis that are scrambled with eggs and a spicy masala. It is usually made with left over rotis. This is my improvised version and purists may baulk at it, but it tastes pretty good nevertheless!
- Rotis or Chapathis - 3
- Eggs - 2
- Onion -1 medium size, finely chopped
- Tomato - 1 small size, finely chopped
- Green Chilli - 2, finely chopped
- Ginger Garlic paste - 1 tsp
- Curry leaves - 1 sprig
- Turmeric pwdr - 1/4 tsp
- Chilli pwdr - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Oil - 1 tbsp
- Cilantro - for garnish
- Salt - to taste
- Garam Masala pwdr - 1/4 tsp
Cut the rotis into strips or small pieces and set aside.
Heat the oil in a wok and when it is hot add the cumin seeds and when they crackle add the curry leaves.
After a few seconds, add the chopped onions and chopped green chillies. Fry the onions till they are translucent and soft - do not brown the onions.
Add the ginger garlic paste and fry for a couple of minutes.
Add the turmeric and chilli powders and fry for a minute or so - keep stirring so the powders don't stick to the bottom.
Now add the finely chopped tomatoes and cook till they are pulpy.
Add salt to taste.
Break the eggs into the wok and stir them a little so that the yolks are no longer intact and have mixed with the whites. (You can also break and whisk them lightly in a bowl and then pour the mixture into the wok).
When the eggs are half cooked, add the rotis and stir so that the egg mixture coats the rotis.
Cook on a low flame till the eggs are done.
Sprinkle the garam masala powder and mix well.
Garnish with finely chopped Cilantro.
This dish is a meal in itself and is best eaten hot!
anoo pieMarch 26, 2013 at 6:42 am
nice,nice,btw this is one of my favs too 🙂
AnuApril 1, 2013 at 6:33 pm
Hey i have tried making this once, after we had been to that SriLankan place in Edison during one of your NJ trips from FL. Turned out pretty good, i must say.. The only variation from the above recipe was that I had used Scallions instead of oniions.
RajeshApril 1, 2013 at 9:26 pm
Nice! Would be good to eat it on a visit home sometime!