Instead of chucking leftover white rice,most homes use it in some sort of masala-fried version to be had at breakfast the next day. Similarly,when I was younger,unconsumed rotis were torn to bits and sauteed with onion, green chillies and spices to creat a quick,tasty morning snack call phodnichi poli.
the sri lankans made an art out of the shredded roti.muslims and tamilians in sri lanka are credited with the creation of the Kotthu paratha.
Created in the 1970s, the recipe popularity has since spread to tamil nadu. This shredded,flaky,buttery paratha is cooked with a pastiche of onions,chillies,tomatoes and veggies and spiked with rich masalas.Its street food at its best.
- 5 stale rotis,cut into small pieces
- 1 medium onion,finely shopped
- 2 large tomatoes,chopped
- 1/4 cup carrot,chopped
- 1/4 cup cabbage,shredded
- 1/4 cup green beans,chopped
- 1/2 cup green peas
- 5 cloves
- 1 bay leaf
- 1 spring curry leaves
- 1 one inch cinnamon stick
- 1tsp fennel seeds
- 2tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 and 1/2 tsp garam masala
- 2 tsp ginger garlic paste
- 5 tbsp oil
- 2 eggs (optional)
HOW TO MAKE TAMILIAN KOTTHU PARATHA
- Heal oil in a pan.add cinnamon,fennel,cloves,curry leaves and bay leaf and fry for minute.
- Then add ginger-garlic paste and fry till the raw smell disappears. now add the onion and wait for it to turn a light,translucent brown.
- Mix in the tomatoes,along with a pinch of salt.cook till the tomatoes turn mushy and oil starts to separate at the sides.then sprinkle in turmeric powder,red chilli powder,garam masala and mixx well. cook for a minute.
- Now add the beans,peas and carrot.when they are half done,mix in the cabbage and cook till it is soft.add salt to taste and cook for another minute or two.
- Then throw in the shredded rotis.mix them well and stir occasionally on medium heat for 5-7 minutes.
- granish with coriander leaves.
- If you wish,beat the eggs and cook them into the mixture till dry.squeeze a little lemon juice over it and serve with raita.