Quite routinely, we end up having left-over roti(Indian flat-bread). And every so often they end up in the bin. (Who likes stale rotis?) But if we are able to turn them into a delicious, protein-packed meal, I am sure you will find reasons to leave some extra roti!
‘Kothu Roti’ is a very popular street food in South India, Sri Lanka and Malaysia; obviously each has its own style but the basic concept remains same. It is also referred to as ‘Kothu Parotta’. It is made on a broad, flat skillet, while stir-frying veggies, egg or meat along with the chopped up roti in an assortment of spices. In the comfort of my kitchen, I use a regular wok to make this. This recipe tastes best when it goes from the skillet into the mouth.
I came across this yummy dish in an Indian-Malaysian cafe in Melbourne and instantly fell in love with it. It is so customisable that you can whip it up with whatever ingredients you have on hand. There are no hard and fast rules. I usually like to incorporate eggs, so it amps up the protein in the meal. But it can very well be made vegan. In addition, if you have any grilled/shredded chicken lying around in the fridge, this is a good place to use it.
I generally like to have this as a big breakfast or brunch when I have left-over roti from previous day’s dinner. But again, Kotthu Roti tastes awesome for any meal of the day, as long as it is freshly made and served hot.
I would even say this is a very ‘bachelor friendly‘ recipe. You can use frozen parathas that are easily available. Just roast, chop and continue with this recipe. (Psst.. You can be a winner even if you do not possess the skill to actually prepare a roti/paratha!)Not skilled to make rotis? Use store-bought frozen parathas in this Kotthu Roti recipe. Click To Tweet
KOTHU ROTI: STIR-FRIED, LEFT-OVER ROTI
- 2-3 large rotis or paratha
- 3 large eggs
- 1 onion, chopped fine or lengthwise
- 1 large tomato, finely chopped
- 1 capsicum, chopped fine or lengthwise (great if you can use different colours!)
- 6-7 curry leaves
- 1 tsp mustard seeds
- 2 tsp curry powder OR garam masala
- Pinch of ground turmeric
- Red chilli powder, to taste
- Salt and pepper, to taste
- 2 tbsp oil for cooking
- Coriander for garnish
- Lemon juice while serving.
- Chop the veggies and tear the roti into small pieces. The size of roti is completely upto you.
- In a wok, heat some oil. Add the mustard seeds and wait for them to pop. Then add the curry leaves and allow them to sizzle.
- Next add the onion and fry till golden.
- Add the capsicum and other vegetables of choice. Fry till crisp.
- Finely chop the tomato and add to the wok. Cook till it turns slightly mushy. Add little salt so the tomato can cook faster, followed by the other spices. You can adjust the spiciness of the dish depending on your taste buds.
- Now push the above mixture to one side of the wok, or just make a well in between and add the eggs. I just broke the eggs directly into the wok, however, whisking them outside and then adding gives a better result.
- Scramble the eggs and season with salt and pepper.
- Lastly, add the bits of roti/paratha and saute till everything is well incorporated.
- Garnish with coriander, lemon juice and dig in while it’s hot!
- Optional vegetables: Carrots, celery, cabbage, broccoli, mushrooms
- You may add shredded chicken, grilled meat of choice, minced meat, chopped sausages. (Just vary the cooking time accordingly.)
- Try with pita or toasted bread and share your results. (Though I have always made with left-over home-made rotis or frozen paratha.)