Kothu Porotta is a famous Tamilnadu street food. I still remember the days I ate Kothu porotta during my college time in Tamilnadu ?
Though in this recipe I’m cutting Porotta using knife, traditionally Kothu porotta is prepared by tearing Porotta with long steel spatulas in iron woks on fire during the preperation. A ting-tong sound will be heard when preparing Kothu porotta in streets and experts make Kothu porotta very fast on high flame. In street shops Kothu porotta is served with “Salana/ Chalna”, a coconut based gravy. Also at the last stage of preparation “Salna” is added with “Kothu porotta” and stir for sometime. But in this recipe I’m not mixing any Salna.
This is a Egg kothu porotta recipe but vegetable kothu porotta and Chicken kothu porotta can also be prepared with same method with out egg and with chicken.
Fry the Porotta in a tawa till light brown and crispy adding few drops of oil as optional.
Cut the fried Porotta into small pieces.
Heat oil in a pan fry ingredients 2 – 5 for sometime.
Add ingredients 6 – 10 and salt and saute till row smell of the ingredients goes off. No need to make the onion brown color.
Add ingredients 11 – 14 and saute for a minute in low flame.
Add chopped tomato and saute till it become soft.
Keep aside the masala in the pan and make some space in the middle and pour the beaten eggs and cook till done.
Then mix eggs and masala together, add the cut Porottas and mix well and fry for 4 – 5 minutes without burning. Stir in between.
Add capsicum and stir again for a minute.
Add chopped coriander leaves, mix well and switch off the flame.
Keep the pan covered for sometime and serve the Kothu Porotta warm.
Notes
• Porotta can be replaced by leftover Chapatis to make “Kothu Chapati”
• Capsicum is optional.
• Good to keep the capsicum crunchy and please note capsicum will be cooked even in covered pan after switching off the flame.