Vegetable and Chicken Kothu Porotta

Vegetable and chicken kothu porotta

Ingredients (For 3)

For the chicken

1.Chicken pieces (bone-in or boneless) – 150 – 200 gm cut into small pieces

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Coriander powder – 1tsp

Garam masala powder – 1/2 tsp

Pepper powder – 1/4 tsp

Salt

2. Water – 1/2 cup

Marinate chicken pieces with ingredients numbered 2. Add 1/2 cup water and cook covered until done. Tear chicken into small pieces, discard the bones and set aside. Reserve the gravy. (You can use left-over chicken curry instead. Discard the bones and tear the chicken into small pieces. Use 1/4 cup gravy for this recipe.)

Other ingredients

3. Porotta – 3 or 6 chapathis, torn into very small pieces

4. Coconut oil / vegetable oil – 1.5 tbsp

5. Eggs – 2

6. Onion – 3/4 cup, thinly sliced and halved

Ginger and garlic – 1/2 tsp each, finely chopped

Cabbage –  1 cup, thinly sliced

Carrot – 1 small, thinly sliced

Green bell pepper – 3 tbsp, thinly sliced and halved (optional)

Curry leaves – A few

7. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Pepper powder – 1/8 tsp

Tomato – 1/2 small, chopped

Green chilies – 1 – 2, diagonally sliced

8. Tomato ketchup – 1 – 2 tsp

9. Coconut oil – 1 tsp

Curry leaves – A few

Method

1. Heat oil in a kadai over medium-heat. Break the eggs into the kadai. Scramble the eggs. When half-done, add all ingredients numbered 6. Saute for 4 – 5 minutes. Add ingredients numbered 7 and cook for a few minutes. Add salt, to taste. Add porotta pieces and mix well. Finally add in the shredded chicken and any remaining gravy (around 1/4 cup is enough). Mix well. Add in tomato ketchup, mix well and cook covered for 1 minute. Open the lid. Add a tsp of coconut oil and a few curry leaves. Switch off.

For an extra taste – Clean a large banana/plantain leaf. Place over flame to make it soft and pliable (vazhayila vaattuka). Place the hot cooked kothu porotta inside. Tie it tightly like a kizhi using a vazhanaru or a thin muslin cloth. Serve after 20 minutes.

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Vegetable and chicken kothu porotta

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

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