Hey everyone. Today
was a busy day for me, loads of laundry, dusting of furniture, a little bit of
cooking and such and so I was lazy to make a very elaborate dinner. Thus came
up the idea of making Kothu Paratha with the left over parathas I had in my refrigerator. Kothu
Porotta is a lip smacking dish and a hot favourite among South Indians.
Of course, this is not
the original recipe for the dish. I got this recipe from Amma (Reju's mom) when
she came home to spend a few days with us last week. I love all her recipes
because they are so simple and delicious. Ever since amma left for Kerala, I
have been flirting with the idea of making Kothu paratha and after trying out
amma's recipe for the same and it's whopping success it was inevitable. This
recipe is originally made with beef but I did it with chicken and made few
changes from the recipe that Amma gave me. But the basic recipe remains the
same.
This dish is a good
snack but I think of it as more of a whole meal served hot with a cool cucumber
and onion raita.
Thank you Amma for
this lovely dish. I hope you enjoy this recipe and the dish too.
Ingredients
Wheat
Parathas/chapathis - 6
Shredded
chicken/minced beef - 250 gms (cooked)
Beef/chicken stock -
1/4 cup
Carrots (grated) - 1
Beans (julienned) - 4 to
5
Onion (big) - 1
Tomato (big) - 1
Ginger (finely
chopped) - 1 tbsp
Garlic (crushed) - 4
to 5 cloves
Green chilli (slit
lengthwise) - 1 to 2 (adjust as per spice tolerance)
Turmeric powder - 1/4
tsp
Kashmiri chilli powder
- 1 tsp
Chicken masala - 1/4
tsp
Garam masala powder -
1/2 tsp to 3/4 tsp
Pepper powder - 1/2
tsp (adjust as per spice tolerance)
Coriander leaves
Salt - to taste
Oil
Method
Cook the
beef/chicken with a little water along with a pinch of salt, pepper and a
small piece of ginger. Cut the parathas/chapathis into small squares/tiny
pieces. Keep them aside. Heat oil in a wok and saut'e green chilly, ginger and
onions till onions turn light brown. Once the onions have browned, add the
grated carrots and beans into it, saut'e and cover and cook for about 2
minutes. Now throw in the turmeric powder, kashmiri chilli powder, garam masala
powder, chicken masala and pepper powders and saut'e till raw smell goes away.
Then add the garlic and saut'e for a few minutes. Now add the tomato and saut'e
till oil floats and tomatoes turn soft. Now add the shredded chicken/minced
meat into it and toss till everything is combined well. Add salt and mix well.
Close with a lid for a few minutes till the meat turns soft and succulent. Now
add the chopped up parathas/chapathis and combine well. At this point, add the
beef/chicken stock into it and mix well. Toss for about 1 or 2 minutes on a
medium flame and then turn the flame down to sim and cover and cook for 3 to 4
minutes. Now add the coriander leaves into it and toss. Switch off the flame.
Do not dry out the mixture, make sure it is moist.
Notes: I have made the
healthier version using wheat parathas/chapathis. The dish is originally made
with Kerala porottas/malabar parottas.
You can also
incorporate eggs into the dish, (the original recipe calls for the same) it
adds to the flavour.
Source:
Superchef Amma
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