Search This Blog

Thursday, 12 September 2013

Kothu Porotta


I had several packets of tortilla left after a Mexican themed birthday party. This is originally a  Sri lankan/Tamilnadu dish and a popular street food there. The best thing about this is there are no rules to what vegetables or spices or curry you want to add. You can adapt it to suit your palate and tastes great anyway! This is my version with ingredients that I wanted to use. Its the best recipe to use leftover chapatthi /tortilla/kerala parotta and leftover curries or readymade spices.
Ingredients:
 Tortilla-6, ripped in tiny pieces
Oil-1tbsp
Cumin seds-1tsp
Curry leaves- few(optional)
Onion-2, chopped
Green chilli-4,chopped
Ginger-garlic paste- 2tsp
Spices- 1/4 tsp turmeric, 1tsp chilli powder, 1tbsp meat masala/pav bhaji masala/chicken masala
Tomato-2,chopped . I used 1 cup salsa instead
Eggs-2 or 3
Leftover Chicken curry or vegetable curry- 2 tbsp (optional)
Salt
Coriander leaves-For garnishing
Method:
1. First rip or cut the tortilla/chappathi /parotta into tiny pieces and keep it aside.
2. In a tbsp of oil add the cumin seeds and when they splutter add the curry leaves.
3. Next add the onions and greenchilli and saute untill it turns translucent or slightly brown.
4. Add the ginger-garlic paste and fry till the raw smell goes. Next add the spices, I used melam meat masala but you could use anything you desire or even just a tsp of garam masala.
5. I had an opened jar of salsa so I used that or this is when you add tomatoes and mix till it turns all pulpy.
6. Add the tortilla pieces now and mix till its well coated with the mixture.

7. Make some space in the middle, add two eggs and sprinkle salt, and scramble the egg and then mix everything together, so that everything is well blended. As you mix keep breaking the tortilla into small pieces.
8. This step is optional but it only adds more flavour and texture to it and makes it moist. You could add leftover chicken currry or vegetable curry or any gravy that you like and give it a good stir. Season with salt if needed.
Garnish with coriander leaves and serve hot.

No comments:

Post a comment