The innovation of kuthuparotta can be defined as a brilliant utilisation or recycling of left over . its an amazing street food which now not so common on the streets of kerala. Kuthu parotta as the name says – Kuthu – An act of Motion were the cook use sharp steel spatulas to break and mix the parotta pieces to small flaky pieces. This is an excellent dish can be easily adopted for onsite cooking for any Upmarket restaurant or Brunch concepts.
- 200 g Chicken curry boneless
- 4 Plain parottas
- 30 ml Vegetable oil
- 1 tsp Mustard seeds
- 50 g Onion-finely chopped
- 10 g ginger garlic paste
- 2 no: green chilly thinly sliced
- 30 g Tomato-finely chopped
- 1 no: Egg 5 g Pepper powder
- 10 g fennel powder
- Salt to taste
In thick bottom flat pan heat oil, add the mustard seeds let it crackle, add the onion, sauté until onion becomes light brown, add ginger garlic paste saute till the raw flavor disappears.
Now add the tomato, green chilly,curry leaves saute till tomato gets tender. Add the chicken curry .Heat chicken by spreading and bringing to center with strong flat spoon.
Beat the egg and add over the cooked chicken pieces mix well, add the crumbled parottas chop further and mix simultaneously using the flat spoon , add pepper,fennel powder and salt check seasoning adjust if required.
The dish can be served on its own , for added value to fine-dining concept can top with fried egg on top can be quail egg,duck egg,chicken egg according to your service standards.
Suggestion : keep the mixture moist , if required add more curry sauce , or water / chicken stock to keep the dish moist and tasty