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.
Add comment