Kothu means mince in tamil its minced parotta with left over chicken/mutton or veg curry tossed with spices and served hot with tea this is a filling snack during tea time specially served in South India. I call this a healthy and good chance to clear out all the leftovers from fridge use up all those leftovers tortillas, pasta sauce, meat balls and so on sprinkle on some cheese and your good to go...
Video Recipe link....
4 Nos: Left Overs Chapathi/Parotta, 3 Eggs, 2 Cups Chicken, Mutton or Veg Curry, 2 Onion Roughly Chopped, 1 Cup Finely Chopped Bell Peppers, 1 Tbsp Ginger Garlic Paste, 5 Green Chillies Finely Chopped, Fist Full Mint and Coriander Finely Chopped, Oil as required, Salt as per taste, 1 Tbsp Lime juice
Prep up: stack the parottas or chappati and chop into tiny pieces. remove the bones from the meat and shred the meat remove all those whole spice in the curry reserve.
Heat a skillet on medium flame add 2 tbsp oil and add the egg prepare a scramble add salt and pepper as per taste reserve it. Heat a wok on medium flame add 2 tbsp oil add onion, ginger and garlic paste chopped chillies and fry till onions turn transparent add the bell peppers and fry a bit add salt and stir once the bell pepper are done add the gravy stir well and fry till oil separates add the chopped parotta and toss fry well add salt if needed and garnish with mint and coriander add lime juice and serve hot with raita enjoy this snack with coffee or tea...happy cooking...:)
Comments
Post a Comment