Kothu parotta is a food staple that is found in certain parts of Tamil Nadu .I fell in love with it as a child and missed it dearly .I have recreated the similar taste in a gluten free version
This recipe has been a hit with a lot of my clients , so I am sharing this out for all of you to try and enjoy .Kothu is often a term used to describe "mincing ". We will be mincing the roti along with eggs ( making a burji together)
Buckwheat flour kothu parotta- Serves 2
Ingredients
Buckwheat flour Chapati-3
Eggs-3
curry leaves- 8
Green chillis-3
Onions -1 large
Pepper- 1 tbsp
tomato pureed about 2 medium
Red capsicum finely chopped -1/4 ( optional)
oil-1 tbsp
salt to taste
Method
We will use a three ply steel pan for the cooking
Shred and keep the buckwheat chapatis.
In a pan, add the oil and once slightly warm add curry leaves, green chillis and then onions. Once onions are translucent ,add pepper .
Give it about 2 minutes and then in the center of the pan make some space and pour the egg while slowly scrambling it .
When it is partially runny add the chapatis. Now add the pureed tomatoes.
Once the water from the tomatoes dry up, add the chopped capsicum and some coriander leaves for garnishing .
Serve pipping hot!
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