My mom used to make kothu parathas with left over parathas and we used to love it. She used to do variations of it with bread and chapathi also. I have tried making the bread version here but it was pretty sad and so never really ventured into that again. I never really bothered making them with parathas because, for one I have no clue how to make parathas and two, store bought parathas were too precious to be torn up and used.
That's when I came across a frozen packet of 'kothu paratha' while scouting around the Indian grocery store. Picked it up thinking I'd give it a shot, hoping it would actually be worth it. My craving for kothu paratha made me prepare it the very next day for dinner. My mom and dad are holidaying In Delhi at the moment so I couldn't get the recipe she uses, but searched around a few blogs and came up with this.
It tasted so darn good, I am kicking myself for not picking up more than one packet of kothu paratha. They are nothing but parathas shredded (which is for the plain lazy people like me). You can use left over chapathi's or frozen parathas for the same, but make sure you cook it before tearing it up.
Shredded paratha- 2 cups (about 5 to 6 medium size parathas chopped or shredded)
Onion- 1 large
Tomatoes- 2 medium
Ginger paste- 1/2 tbsp
Garlic paste- 1/2 tbsp
Coriander powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Chilli powder- 1.2 tsp
Cumin powder- 1/4 tsp
Meat masala- 1.2 tsp (optional)
Minced chicken- 250 to 300 gms
Curry leaves- a sprig
Mustard seeds- 1/2 tsp
Oil- 1 tbsp
Salt- to taste
Eggs- 2, lightly beaten (optional)
Chopped coriander leaves- to garnish (optional)
In a large frying pan, heat the oil and splutter mustard seeds, followed by curry leaves.
Then add the chopped onion and sauté till it wilts a bit and turns a light brown.
Add the green chilli, ginger, garlic pastes and mix well. Cook till the raw smell disappears.
Throw in tomatoes and cook till it becomes one mushy ,mix.
At this point add all the spices- turmeric, chilli, coriander, meat masala and cumin. Season with salt and cook till oil starts appearing on top.
Add the minced chicken and stir to coat it well.
Cook till the chicken is done and all the water evaporates, but make sure its not too dry. Keeping it in semi gravy form is also ok, but not too watery. (If you feel that the chicken is too much, then store some away at this point).
Add the shredded parathas and give it a good stir to get the masalas and chicken to mix in with the parathas.
Raise the heat to high and stir fry for a couple of minutes continuously.
Then make a well in the centre of the pan and add the beaten egg. Scramble it well and cook along with the paratha mix.
The kothu paratha is done when the egg is cooked through.
Transfer to a serving dish, garnish with some chopped coriander leaves and serve hot with yoghurt and pickle. (I made an okra-yoghurt side for it)
Notes: You can of course do a veg version of it avoiding the egg and chicken and maybe adding some green peas, carrots etc.
Technically the paratha pieces are shredded much finely, but I kept it as it is. Watch this to get a better idea about what and how kothu paratha is made.
If you don't have minced chicken, then use chicken breast or thigh fillets. Chop them up into tiny pieces and pre cook with a bit of salt. Then add that to the onion-tomato mix.
I read somewhere that you can also used left over chicken curry as the base and then add the shredded parathas into that. Mighty easy that sounds, I must say :)
If you don't have minced chicken, then use chicken breast or thigh fillets. Chop them up into tiny pieces and pre cook with a bit of salt. Then add that to the onion-tomato mix.
I read somewhere that you can also used left over chicken curry as the base and then add the shredded parathas into that. Mighty easy that sounds, I must say :)
