Egg and Chicken Kothu Roti...

Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...

Ingredients

6 leftover Rotis or Parotta  shredded

1 Onion sliced

1 Carrot sliced

1/2 cup Cabbage shredded ( I have used red cabbage) 

1 Green Capsicum sliced 

3 Green Chillies chopped

Few Curry leaves 

1 tbsp Coriander leaves chopped 

1/2 tsp Mustard seeds

1/2 cup left over Chicken curry with small boneless chicken pieces in it. 

1/4 cup of Tamarind Chutney 

Salt to taste

1/2 tsp Turmeric powder

1 tbsp Srilankan Curry Powder or Madras Curry powder 

2 Eggs

3 tbsp Oil 

Method 

Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Spicy Lasuni Papad Ka Paratha...

 Papad ka Paratha is an unique dish sold in Gali Paranthe Wali or Paranthe Wali Gali, a narrow street in Chandi Chowk of Purani Delhi; where different types of Parathas are sold. This paratha is made with Urid dal papad. The papad is fried and crushed and stuffed into a dough and then it rolled out into a disc and deep fried. 

I have made this paratha with a twist... 

I had some green garlic leaves growing in a pot. I ground the garlic leaves and used it in the stuffing along with the roasted crushed chilli papad and some more fresh garlic.  This gives a garlicy flavour to the dish. 

For the Suffing 

Ingredients 

4 roasted Chilli Papad 

4 Garlic cloves coarsely ground 

3 tbsp Green Garlic leaves paste 

1/2 tsp Chaat Masala 

1/2 tsp Dried Mango powder 

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder 

1/8 tsp Asafoetida powder 

1/4 tsp Turmeric powder 

Method 

Take a mixing bowl , crush the roasted papad. Add rest of the above ingredients and mix it well. 

To make the Paratha 

Ingredients 

Semi hard Dough made with 3 cups of Whole Wheat Flour 

Stuffing 

Ghee to shallow fry the Paratha

Method 

Take a big lemon size portion of the dough. Roll it into a ball. With the help of your fingers and thumb; make a deep hole in the centre. Add 2 tsp of the stuffing in the centre. Close the edges of the dough. Press the dough. Apply little ghee on the dough and roll it out in to a round disc. Heat a skillet. Place the disc on the skillet. Cook the paratha by pressing it. Pour 1 tbsp of ghee and cook it for a minute. Turn the paratha. Add another tbsp of ghee and cook it till golden bubbles appear on both the sides. Remove and serve it hot.