You might be knowing the popular south Indian dish ‘Kothu Parota‘. This is a similar one, using roti/chapathi instead of parota. Here minced chapathi mixed with masala, vegetables, egg or even meat. Here I have used egg, but if you are a vegetarian you can add paneer instead of that. This is you can easily make and consume the leftover chapathis. The advantage is that you don’t need any side dish for this or you can have it with raita.
- Chapathi/Roti – 2
- Egg – 1
- Onion – 1
- Tomato – 1
- Green chilly – 1
- Chopped coriander leaves – 1 handful
- Curry leaves – 1 sprig
- Fennel seeds – 1⁄4 teaspoon
- Cinnamon stick – 2
- Garam masala – 1⁄4 teaspoon
- Red chilli powder – 2 teaspoon
- Cumin powder – 1⁄4 teaspoon
- Water – 1/4 cup
- Cut chapathis into small pieces and keep aside.
- Beat egg well with salt. Heat oil in a pan, pour the beaten egg into it and scramble well, remove from flame and set aside.
- Heat oil in pan and add fennel seeds, cinnamon stick, curry leaves, chopped green chillies, onion and saute on low flame.
- Add chopped tomatoes and sauté till its half cooked. Add red chilli powder, salt, cumin powder, garam masala and mix well. When raw smell leaves, pour some water.
- Then add the chapati pieces into it and stir well. Cook until the dish becomes dry. Add the scrambled eggs and the chopped coriander leaves and sauté well on low flame for 2 minutes.
- When it gets mixed up well remove from flame and serve with onion raita.