Kottu Paratha comes from Trichi in Tamilnadu. We have a South Indian Restaurant, Tower India Restaurant at a walking distance from my place and they make such excellent South Indian food, basically that guy is from Madurai (Temple town) and he makes sure that we get authentic food. I went there millions of times and I still love going there. The best part about them is the food tastes completely home made, not much oily but very very tasty.
We ate Kottu Paratha at this place for the first time and kept eating every time we went there. My husband used to order this and I order Gunpowder Masala Dosa and their buffet is equally good with a variety of items.
I tried Kottu Paratha last year at home and it came out exactly the same way they make at the restaurant. Since then, I stopped ordering there and I make this at home whenever I make chapatis. I keep some 4-5 chapatis aside to make this next day for lunch.
You need...
4-5 medium sized chapatis, shredded
1 medium onion, chopped
2 roma tomatoes, chopped
1/2 medium beefsteak tomato, chopped
2 red chillies
2 green chillies, chopped
1 tsp jeera
1/2 tsp rai
1 tsp garam masala
cilantro for garnishing
salt to taste
a pinch of turmeric
- Heat oil in cooking pan, add cumin and rai and wait until they splutter.
- Add red chillies, green chilies, onion and fry until brown.
- Add tomatoes and keep mixing until tomotoes are cooked.
- Add turmeric, salt and garam masala.
- Add shredded chapati and mix again for 2-3 minutes until the masala is all coated to chapati pieces.
- Garnish with cilantro and serve hot with Raita.
I make variations whenever I make this recipe. I add some boiled Chana or Chole, sometimes I add Paneer and this time I added Govar/Gokarkaya/Cluster Beans. In case you plan to add beans, boil them and add them before adding tomatoes and fry them with onions for sometime.
