Rottu Kadai Kothu Parotta / Street Food Style Scrambled Parotta
Bought a big flat iron Griddle/ Tawa in the Souq( local market) and my mind just shouted make kothu parotta - Street Food Style. Then Voila!! Here is the end result. A special Thanks to my hubby who helped in taking detailed photos and some intricate details too. Kothu Parotta is an all time favorite in our house, referred to so many recipes and watched many videos too, but was not fully satisfied with the results,the taste would be similar to what they make in restaurants, but the texture would not be the same.
Have seen in the video that they scramble the parotta on the griddle/ Tawa with two stainless steel tumblers, which gives the exact texture. No matter how you prepare in pan or wok the result wouldn't be the same.
Am no more boring you! going straight for the recipe the famous- Rottu Kadai Kothu Parotta
The thumb rule is 1 egg per parotta
For the optimal result prepare batch by batch about 2 parotta per batch.
Parotta 2 nos
Onion 1 medium
Tomato 1 medium
Green Chilli 2 nos
Curry Leaves few
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Egg 2 nos
Oil 2 tbsp
Chicken/ Mutton Gravy 1 1/2- 2 tbsp
Coriander leaves and lemon wedges to garnish
Thinly slice the onion, dice the tomato, and slit the green chilli
Heat the tawa/ griddle hot, add 1 tbsp oil , when the oil heats add the onion and fry till they become translucent.
To it add curry leaves and green chilli, fry for a minute,
Now add chilli powder and turmeric powder and salt.Fry for 30 seconds.
Add the tomatoes and fry till they form a masala.
Tear the Parotta into pieces and add to the masala,( now comes the fun part) take two stainless steel tumblers and start to tear the parottas on the tawa and incorporate the masala along, you will start to hear the famous cling sound that comes we hear in restaurants,add the gravy, and mix it with the tumblers.
Now create a well in the center add 1 tbsp oil and break egg and immediately mix the parotta with the egg using the tumblers( you have to be real quick).
The eggs would have mixed with the parotta and cooked too.Mix it well the parotta now would be completely scrambled.
Remove them from Tawa, Garnish with coriander leaves and serve them hot with lemon wedges.
You can use your regular tawa but it will wobbly as it is quite thin and not be comfortable to work with.
Use a thick flat tawa for best resuts.
If you want to make them in your pan or wok Follow the same except tear the parotta into even more fine pieces.