Kothu Parotta

Serves
3

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Likes :

Instant parotta 6

Mutton or chicken 500 gms

Egg 3

Big onion 3

Green chilli 2

Curry leaves 1 sprig

Grated coconut 4 tablespoon

Chilli powder 1 teaspoon

Coriander powder 1 teaspoon

Coriander leaves 3 teaspoon

Cumin powder 1 teaspoon

Turmeric powder ½ teaspoon

Shallots 10

Pepper powder 1 teaspoon

Salt as required

Idhayam Sesame Oil 100 ml

For make Salna [Chicken Gravy]

Grind together coriander powder, cumin powder, grated coconut, shallots and pepper powder to a fine paste.
Heat a heavy bottomed vessel with two tablespoon of Idhayam Sesame Oil.
Add the ground masala, simmer o a low flame and fry until raw smell goes.
To this add the mutton / chicken pieces, salt, turmeric powder and fry five minutes.
Pour required amount of water and allow it to boil.
When the chicken is done and the gravy thickens remove from fire.
Heat a broad pan with rest of Idhayam Sesame Oil, saute onions, curry leaves and green chillies.
Add the chopped parotta and fry for five minutes.
Take a ladle of the chicken salna and pour it over the parottas and stir well.
Make a hallow between the parotta mixture.
Crack the egg and stir well until the scrambled eggs and parottas blend together.
Serve hot.