Kothu Porotta kerala style inspired from Srilankan Tamil street

November 20, 2020

60 minutes

medium

serves 1

Kothu Porotta kerala style This is an incredibly popular street food in South Indian states Kerala and Tamil Nadu. Literally means its shredded or beaten up porotta. Shredded Porotta is stir fried with vegetables, egg and meat. It can be any meat like chicken, mutton, lamb or beef. Seafood also goes well with this type of preparation.

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Ingredients

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	2 Tbspn Ghee
	1Tspn Ginger Julliene
	4nos. Green Chilli slit
	10leaves Curry Leaf
	50gm Onion Chopped
	3gm Turmeric powder
	1Tspn Coriander powder
	4gm Chilli powder
	4gm Seasoning Powder
	2ladle Chicken Curry Gravy
	2nos. Egg
	2gm Salt
	15gm Water
	2gm Black Pepper Powder
	3nos. Pre-cooked porotta chopped
	3gm Garam Masala
	1Tspn Coriander Leaf chopped

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

Stage 1

In a thick bottom pan pour ghee, when ghee is hot put ginger julliene, slit green chilli, curry leaf and chopped onion. Saute for two minutes.

Onion should have that crunchiness, don’t over cook the onions, just sweat it. Now add turmeric powder, coriander powder, chilli powder and seasoning powder.

Mark as complete

2.

Stage 2

Saute for 2 minutes on a medium heat. Make sure not to burn the powdered spices. Now add chopped tomato, saute for another 2 minutes and pour chicken curry gravy.

Break eggs and add in to the masala mixture. On a high heat allow eggs to cook a bit and then scramble it. At this stage check seasoning and add salt if needed.

Mark as complete

3.

Stage 3

Pour some water, add black pepper powder and saute for a minute. Now throw in the porotta in to the masala. Reduce the fire, mix it and crush porotta with the spatula. Try to break porotta in to smaller pieces.

Add some garam masala, saute for a minute. Again at this stage check seasoning and add salt if needed.

Mark as complete

4.

Stage 4

As it is a moist preparation add a touch of water if needed to become the kothu porotta to be moist.For final touch put chopped coriander leaf and add a table spoon of ghee.

Plate as shown in the video and serve.

Mark as complete

Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.