Try this at home,when u have left-over parotas or left-over chicken korma (then buy paratos,it'll be easy for u).U can add chicken or egg or both in this recipe and enjoy its heavenly taste.This Alwar Kothu parota is famous in Tuticorin.
Chicken Kothu Parota(chops) - Parota pieces soaked & done with spices and korma or salna sauce
Ingredients:
6 Parotas or leftover parotas(see how to make parota from my recipes)
2 eggs(optional)
1 big onion-chopped fine
1 big tomato-chopped fine
1 green chilli-finely chopped
1/2 tsp ginger-garlic paste
1/2 tsp jeera seeds
1/2 tsp mustard seeds
1/4 tsp dania powder
1/2 tsp red chilli powder
1 tsp garam masala (or) 1 tsp saunf + cinnamon powdered together
500 ml chicken korma with 6 boneless pieces atleast
2 tsp cashewnut (5 whole cashew)+ 2 tsp soaked poppy seeds + 1 green chilli pasted together
1/2 tsp Salt or to taste
1 tbsp refined oil
fewv curry leaves
1 handful coriander leaves-finely chopped
Directions:
1.Crumble the parotas into 1 cm size or bite sized pieces.Remove the chicken pieces off the korma and allow it to boil with the cashewnut paste so that 700ml Korma thickens(reduces) to 500ml Korma.Shredd the
de-boned chicken pieces.
2.Heat oil in a kadai and splutter mustard seeds,jeera seeds, and then add chopped g.chilli,curry leaves and onion slices and pieces.Saute till transparent.
3.Then add tomato pieces and ginger-garlic paste and stir it till it becomes soft.
4.Add dania powder,chilli powder and garam masala or ground spice powder.Stir this well so that the spices blends well.
5.Add parota pieces and eggs(optional), start porking them with spatula & Scramble them well.
6.Now add the shredded chicken pieces with thickened korma or salna,salt and half the coriander leaves. Stir this well for 3-4 mins so that the korma or sauce blends well with the parota pieces
7.Garnish with the remaining coriander leaves.
8.Chicken Kothu parota is ready to be served with onion and cucumber raita.
Note:Vegetarians can try this recipe with capsicum,Cauliflower,Mushroom,cabbage,Carrot and grated Paneer, mixed vegetables(grated) with veg korma.
Chicken Kothu Parota(chops) - Parota pieces soaked & done with spices and korma or salna sauce
Ingredients:
6 Parotas or leftover parotas(see how to make parota from my recipes)
2 eggs(optional)
1 big onion-chopped fine
1 big tomato-chopped fine
1 green chilli-finely chopped
1/2 tsp ginger-garlic paste
1/2 tsp jeera seeds
1/2 tsp mustard seeds
1/4 tsp dania powder
1/2 tsp red chilli powder
1 tsp garam masala (or) 1 tsp saunf + cinnamon powdered together
500 ml chicken korma with 6 boneless pieces atleast
2 tsp cashewnut (5 whole cashew)+ 2 tsp soaked poppy seeds + 1 green chilli pasted together
1/2 tsp Salt or to taste
1 tbsp refined oil
fewv curry leaves
1 handful coriander leaves-finely chopped
Directions:
1.Crumble the parotas into 1 cm size or bite sized pieces.Remove the chicken pieces off the korma and allow it to boil with the cashewnut paste so that 700ml Korma thickens(reduces) to 500ml Korma.Shredd the
de-boned chicken pieces.
2.Heat oil in a kadai and splutter mustard seeds,jeera seeds, and then add chopped g.chilli,curry leaves and onion slices and pieces.Saute till transparent.
3.Then add tomato pieces and ginger-garlic paste and stir it till it becomes soft.
4.Add dania powder,chilli powder and garam masala or ground spice powder.Stir this well so that the spices blends well.
5.Add parota pieces and eggs(optional), start porking them with spatula & Scramble them well.
6.Now add the shredded chicken pieces with thickened korma or salna,salt and half the coriander leaves. Stir this well for 3-4 mins so that the korma or sauce blends well with the parota pieces
7.Garnish with the remaining coriander leaves.
8.Chicken Kothu parota is ready to be served with onion and cucumber raita.
Note:Vegetarians can try this recipe with capsicum,Cauliflower,Mushroom,cabbage,Carrot and grated Paneer, mixed vegetables(grated) with veg korma.
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