- 2 Porotta
- 2 cups Chalna
- 1 cup Red Onion finely chopped
- 3 Green chillies chopped
- 1 cup Tomatoes chopped
- 1 1/2 tbsp Pepper powder (freshly grounded)
- 3 tsp Oil
- 2 tbsp Coriander leaves chopped
- Salt to taste
Method:
- Shred the porottas into small pieces and keep aside.
- Heat a large flat pan, add oil, when hot, add onions and green chillies.
- Fry well, now add tomatoes, pepper powder and salt, mix well.
- Now add the shredded porottas.
- Fry them well until the porottas are roasted.
- Do not burn the porottas, just fry until golden brown.
- Keep the flame high.
- Now add the 1 cup of chalna to the pan.
- Mix well, now the porottas will be soft.
- Punch with your spatula so that the porottas and broken into small bits.
- Roast until dry, sauteing in between.
- When they are dry, again add the remaining chalna and repeat the same procedure.
- When the porottas are dried and roasted, garnish with coriander leaves.
- Transfer to a serving bowl and serve hot.
- Ummm...Enjoy !!!
Note:
- Leftover porotta can be used.
- This recipe can be made with shredded chapati's also.
- If u don't have chalna, any other gravy / curry can be used.
- Egg lovers can add beaten egg at the last.
- Roast until the eggs are fried and serve as Egg kothu porotta.
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