Kothu Porotta is a famous street food of Tamilnadu and Kerala. This is a very popular dish in thattukada (roadside eatery). The shredded porottas are mixed with the masalas, egg and/or meat on a hot iron griddle using a heavy iron spatula. When I make it at home, it tastes a little different than the street food ones. If you have a cast iron wok, it helps to recreate almost the similar taste. This is my version of kothu porotta which is easier to cook at home if you have readymade porottas (either fresh or frozen, fresh ones are the best). You can have it for dinner or weekend brunch.
Malabar/Kerala Porotta - 5 (medium size)
Chopped Ginger - 1 tsp
Chopped Garlic - 1 tsp
Onion - 1, chopped
Tomato - 1, chopped
Green chillies - 3 or 4, slit
Turmeric powder - a pinch
Chilly powder - 3/4 tsp (adjust)
Garam masala - 1/2 to 1 tsp
Eggs - 3
Curry leaves - a few
Coriander leaves - to garnish
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
1. Roughly chop the cooked porottas into small pieces. I used cooked and frozen malabar porottas (Neptune brand popular in UK) and microwaved it for 3 mins as per instructions on the pack and then chopped them.
2. Heat oil in a cast iron wok or a non-stick pan and splutter mustard seeds. Add onions, chillies, ginger, garlic, curry leaves and salt. Saute till onions are soft.
3. Add turmeric, chilly and garam masala powders and combine well. Now add tomatoes and saute till mushy.
4. Add the chopped porotta and combine well and saute.
5. In a bowl, beat the eggs adding a little salt. Pour this to the porotta mix and scramble well. Add coriander leaves and saute well. If you like the porotta to be crispier and dry, saute for some more time.
1. Vegetarians can add capsicum and other veggies of their choice and avoid eggs.
2. Non-veg lovers can add cooked and shredded chicken or meat.
3. If you have left over chicken/meat curry, shred the pieces and add to the porotta along with some gravy.
4. In roadside eateries, they add a masala gravy while preparing kothu porotta. You may add it if you like.
5. You may use left over chappathi or roti or bread using same recipe.
Serve hot with raitha
Linking to Anyone can cook: Series 28 at Taste of Pearl City and Iftar Nights at Jabeen's Corner
Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.
Also goes to Flavours of South India
Linking to Joy from Fasting to Feasting-IV at Yummy Food