My cousin and my in laws joined us for dinner yesterday. The plan was to make chapatis. Before I even took the rolling pin out, my cousin and my mom in law had made 25 rotis between them! Lucky me, I didn’t have to do anything, but eat the wonderful food they cooked. And enjoy the left over chapatis for lunch, Kothu Paratha style.
There are a lot of recipes for Kothu Paratha in the net, I adapted mine from here. I used the chapatis instead of parathas, but the end result was just as tasty.
Leftover Chapatis/Paratha : 2 – 3, small
Onion : 1 1/2 large, chopped very fine
Green Chili : 1 – 2, chopped very fine
Ginger : 1″ piece, chopped very fine
Curry Leaves : 6-8 leaves
Tomato : 1 large, chopped
Mustard seeds : 1 tsp
Turmeric powder : 1/2 tsp
Chili powder : 1 tsp
Pav Bhaji masala : 2 tsp
Coriander leaves : To decorate
Oil : 1 tbsp
Salt : to taste
- Cut the chapatis into very small pieces.
- Heat oil, add mustard seeds and curry leaves. Once the seeds crack, add minced onion, ginger and green chilies.
- Add tomatoes once the onions turn brown. Cook till they are mushy. Add turmeric, salt, chili and pav bhaji masala powder and cook for a minute.
- Add the minced chapatis. Mix thoroughly and cook for 2-3 minutes.
- Remove from fire, add coriander leaves and serve hot with onion raita.
You can add eggs if you want to. You will have to do it once the chapatis are coated with the onion-tomato masala.
Watch this nice musical video to see how kothu parathas are made.