Egg Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

 

          Egg Kothu Parotta is a simple, yet a delicious street food from Tamil Nadu where some shredded parathas are cooked along with eggs. At times it is also cooked with chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

         

               Egg Kothu Parotta is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. 

               I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. 

               So check out the step by step pictorial recipe to prepare this regional recipe.

• 2 parathas, shredded
• 3 tbsp. oil
• 1-2 eggs, whisked with a pinch of salt & pepper powder
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

             Heat 1 tsp. oil in a pan and fry the eggs till it is well scrambled. Keep aside. 

             Heat remaining oil and sauté the onion, garlic, ginger and green chilies. Fry till they turn light brown.

             Add the tomato, curry leaves and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

             Add the shredded parathas and the scrambled eggs. Combine everything and keep on frying for 2-3 minutes. 

             When done, add the lime juice and serve, garnished with coriander leaves.

                            Heat 1 tsp. oil & fry the eggs till it is well scrambled. Keep aside. 

                       Heat remaining oil & sauté the onion, garlic, ginger & green chilies. 

                       Fry till they turn light brown.

                                 Add the tomato, curry leaves

                                 and all the dry spices. Mix well & sauté till it is mashed.

                                  Shred the parotta and keep aside. 

                                  Add the shredded parathas .....

                        and the scrambled eggs. Mix well & keep on frying for 2-3 minutes. 

                       When done, add lime juice & serve, garnished with coriander leaves.

                                  Enjoy this yummy South Indian street food. 

Gobi Ke Parathe (Stuffed Cauliflower Paratha / Flat Bread)

          Here is a nice way to start your day with these delicious and wholesome cauliflower parathas, which has a North Indian origin.  It satiates one's appetite for long and is much enjoyed at my place on weekends. 

          As they are filling, healthy and nutritious, they can be had as a lunch box meal too. It's simply divine when had with butter, yoghurt or any pickle. Make these yummy stuffed parathas by following an easy step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, grated
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. fennel seeds
• 1 tsp. grated ginger
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2 tbsp. roasted chickpea flour

Dough - 

• 1 & 1/4 cup whole wheat flour
• pinch of salt
• 1 tbsp. oil

          Heat oil in a pan and temper with cumin seeds and fennel seeds. Sauté for a few seconds and then add the ginger and chilies. Sauté for a few seconds more.

          Then add all the dry spices and give it a stir. Add in the grated cauliflower and salt. Mix everything well and continue to fry on a medium flame till all the moisture is dried up. 

          Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.

          In a bowl mix together flour, salt and oil. Add little water at a time and knead into a tight dough. Keep aside for 20-25 minutes.

          Divide the dough into 10 equal portions. Roll out each into a small poori by dusting some flour. Take one poori and evenly spread around 2 tbsp. of the stuffing on it. 

          Place another poori over it and seal all edges. Dust some more flour and roll into a bigger disc, just like a chapatti. Do the same with the rest of the dough.

          Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling 1-2 tsp. of oil over it and around the edges. Fry both the sides till they are light brown in colour.

          Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.

                                 Grate cauliflower.

                    Heat oil & temper with cumin seeds & fennel seeds. Sauté few seconds &
                    add ginger & chilies. Sauté few seconds more.

                                Then add all dry spices & give it a stir. 

                                 Add grated cauliflower & salt. Mix well & fry till dry. 

                                  Keep aside to cool.

                       Add coriander leaves & chickpea flour. Mix well & stuffing is ready.

                                 Divide dough into 10 equal portions. 

                                  Roll out each into a small poori by dusting some flour.  

                          Take one poori & evenly spread around 2 tbsp. of the stuffing on it. 

                                  Place another poori over it & seal all edges. 

                    Dust some flour & roll into a bigger disc, just like a chapatti. Do the
                    same with rest of the dough.

                      Shallow fry parathas by drizzling some oil over it & around the edges. 

                                  Fry both sides till they are light brown in colour.

                                  Serve them hot with pickle, yoghurt or butter.

Stuffed Soybean Paratha

          Parathas, be they plain or stuffed are very nutritious and makes for a delicious treat. So here comes a healthy and a wholesome weekend breakfast menu of stuffed soybean parathas. Relish them with any side dish, pickle, yoghurt or butter. 

          They can also be had for lunch, dinner, snack, brunch or as a lunch box meal too. In fact you can enjoy them anytime of the day. So check out the step by step pictorial recipe to prepare it.

Stuffing-

• 1 cup soya nuggets
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. carom seeds (ajwain)
• 1 tsp. garlic, grated
• 1-2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. asafoetida 
• salt to taste
• 1 tsp. sesame seeds
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fried onions

Dough

• 1 & 1/2 cups whole wheat flour
• pinch of salt
• 1 tbsp. oil 

          Soak the soya nuggets in lukewarm water for 15-20 minutes. Squeeze out the water and blend till smooth.

          Heat oil in a pan and temper with cumin seeds and carom seeds. Saute for a few seconds. Then add the garlic and green chilies. Fry till the garlic changes colour.

          Add all the dry spices and mix well. Immediately add the ground soya and sesame seeds. Saute for 1-2 minutes on a medium flame.

          When done, add the lime juice and give it a stir. Keep aside to cool down. Add the fried onions and coriander leaves and mix. Now the stuffing is ready.

          In a bowl, mix together the whole wheat flour, salt and oil. Add required quantity of water and knead into a stiff dough. Keep aside for 25-30 minutes.

          Divide the dough into equal portions and roll out each portion into a small circle just like a poori, by dusting some flour.

           Spoon 2 tbsp. of the filling in the centre and bring all edges together to secure firmly. Stuff the remaining dough with the prepared filling.

          Now roll out each filled up dough into a large circle / chapati by dusting some flour. Heat a tawa / griddle and fry the rolled out stuffed parathas one at a time by drizzling some oil over and around the edges.

          Fry them till they are light golden in colour on both sides. Serve them hot with any side dish, pickle, yoghurt or butter.

                                  Soak soya chunks in lukewarm water for 15-20 minutes. 

                                 Squeeze the water & blend till smooth.

                   Heat oil & temper with cumin seeds & carom seeds. Sauté few seconds. 
                  Add garlic & green chilies. Fry till garlic changes colour.

                                 Add all dry spices & mix well. 

                    Add ground soya & sesame seeds. Sauté for 1-2 min. on a medium flame.

                                  Keep aside to cool down.

                         Add fried onions & coriander leaves & mix. The stuffing is ready.

                                 Spoon 2 tbsp. of the filling in the Centre. 

                                 Bring all edges together to secure firmly. 

                                  Flatten it a bit with your fingers.

                     Roll out each filled up dough into a large circle / chapatti by dusting
                     some flour. 

                                  Heat a tawa & fry the parathas by drizzling some oil.

                                Fry them till they are light golden in colour on both sides. 

                                  All the parathas are now fried.

                               Serve them hot with any side dish, pickle, yoghurt or butter.