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Thushara John is a Mom, Artist, Baker & a Healthcare Management Professional at Yale University - but more than anything a 'foodie' at heart.
She hails from a family of great cooks where her mom and both sisters are in the baking business. She is very much inspired by the cooking style and recipes of her mom, Minnie James who is also the author of various cookery books.
Thushara loves experimenting with different flavors and trying out dishes from cuisines across the globe. She is passionate about cooking, especially desserts. She currently lives in Andover with her husband Reju & kids- Rebecca & Matthew
Kothu Parotta
Kothu Parotta
Kothu Parotta – as the name suggests is parotta that is scrambled/chopped (kothu) and is spiced up.
There is a special way to ‘Kothu’ (scramble/chop) parottas. Usually when this is made as a street food, there is a large cast iron pan and the parotta master chops one or two parottas using a sharp ladle or a glass directly on the tawa.
The onions, tomatoes and spices are fried on the tawa and then the scrambled parottas are added. Small bite sized pieces of parotta soak up in all the flavors of the masala and the whole dish is just hot, spicy but is also moist.
When the masala to the parotta ratio is right, it does not dry out.
Ingredients
Ingredients
5 Parotta (I used frozen Daily Delight brand from Indian Store)
2 Medium Onions Finely Chopped
2 Medium Tomatoes Finely Chopped
1 teaspoon Ginger Garlic Paste
1 -2 Green Chilies Slit
1 tablespoon Oil
½ teaspoon Mustard Seeds
½ teaspoon Fennel Seeds
½ tablespoon Kashmiri Red Chili Powder
1 teaspoon Coriander Powder
¼ teaspoon Black Pepper Powder
½ teaspoon Garam Masala Powder
¼ teaspoon Turmeric Powder
Salt as needed
Few Fresh Curry Leaves
Few Fresh Coriander Leaves Finely Chopped
Cooking Instructions
Cooking Instructions
In a pan heat 1 tablespoon oil. Add ½ teaspoon each of mustard seeds and fennel seeds. As they splutter, add fresh curry leaves, and slit green chilies.
Next add 2 medium onions finely chopped. Fry until translucent.
Add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.
Now add 2 medium tomatoes finely chopped. Cook them until mushy.
Add all the spice powders – ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chili powder, 1 teaspoon coriander powder, ¼ teaspoon black pepper powder and ½ teaspoon garam masala powder.
Cook all the spice powders for 3-4 mins on low flame.
Meanwhile, scramble/chop the parottas using a tumbler with sharp edges or using a spatula/knife with sharp edge/s.
Alternatively, you can also cut it into small strips using a knife.
Now add salt required for the masala. Mix well.
Add the chopped parotta pieces into the pan.
Mix well quickly making sure each piece is coated in the masala.
Finally add finely chopped coriander leaves. Remove from heat.
Serve hot immediately with onion raita.
Variations: Add shredded chicken/ Chopped veggies/ Eggs for added richness (after step 6) . The recipe above is the traditional, basic recipe.
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