While travelling one comes across lot of road side shops making parottas. Kothu Parotta is a delicacy popular in South Indian state of Tamil Nadu. It is prepared using parotta, egg, meat, and salna, a spicy sauce. Parotta a main ingredient in kothu parotta is basically made from maida/refined flour. I thought of making with chapathi which is a healthier version.
The recipe given below is made from left over chapathi cut in fine strips and combined with vegetables, eggs, nuts and soy sauce. It is a whole dish in itself. Instead of spicy sauce I have used soy sauce and given a chinese twist to the dish. I used to pack it for lunch for my kid. Its yummy and very tasty.
INGREDIENTS
- Chapati 3
- Onion 1
- Cabbage 1/2 cup
- Carrot 1
- Yellow capsicum 1
- Green capsicum 1
- Ginger chopped 1 tsp
- Garlic chopped 1 tsp
- Celery chopped 1 tbsp
- Pepper powder 1-2 tsp
- Fried cashews and raisins 1/4 cup
- Soy sauce 2 tsp
- Olive/refined oil 1 tbsp
- Salt to taste
METHOD
Chop the Onion, cabbage, carrot, yellow and green capsicum length wise into thin strips. Roll the chapathi and cut in thin strips.
Heat oil in a wok/kadai/deep frying pan. Add garlic, ginger and finely chopped onions. Saute till onion changes colour. Add all the vegetables( carrots, cabbage, celery, yellow and green capsicum), season it with little salt. Cook on medium heat. Saute till the vegetables are crispy and cooked.
Add the eggs and the chapati strips. Mix the chapati strips well in the eggs and stir continuously till the eggs are done. Add soy sauce and pepper powder. Check for salt and mix all the ingredients well. Turn off the heat.
Garnish with fried cashews and raisins. Chapati noodles are ready, serve it hot with tomato sauce.