A mouthwatering avenue meals favourite, Mutton Kothu Parotta blends tender minced mutton with shredded parotta bread, eggs, and fragrant spices. This hearty dish brings collectively easy substances to create a filling meal that is full of taste. It is an ideal means to make use of leftover parottas and create one thing new and thrilling.
Mutton Kothu Parotta is a beloved dish that began within the streets of South India. The phrase ‘kothu’ means ‘to cut’ – and that’s precisely what occurs when making this dish. The parottas are chopped and combined with spiced mutton, creating a stupendous mixture of textures and flavors. I realized this recipe from my grandmother, and it’s been a household favourite ever since.
Mutton Kothu Parotta
Cooking Suggestions
– Chop the parottas once they’re barely heat, not scorching
– Don’t overcook the eggs – they need to be simply set
– Let the mutton prepare dinner till tender earlier than including different substances
– Use recent curry leaves for one of the best taste
– Break the parottas into bite-sized items
Nutrient Advantages
This dish gives protein from mutton and eggs, carbohydrates from parottas, and nutritional vitamins from recent herbs and spices. The shallots present antioxidants, whereas curry leaves add minerals and fiber. It’s a balanced meal that retains you full for hours.
Mutton Kothu Parotta
A mouthwatering avenue meals favourite, Mutton Kothu Parotta blends tender minced mutton with shredded parotta bread, eggs, and fragrant spices. This hearty dish brings collectively easy substances to create a filling meal that is full of taste. It is an ideal means to make use of leftover parottas and create one thing new and thrilling.
Substances
- 500 gms Minced Mutton
- 20 Shallots (Sambar Onions)
- 2 Inexperienced Chillies
- 2 tsp Ginger Garlic Paste
- 2 Eggs
- 4 Parotta (readymade or leftovers, torn roughly)
- 2 tsp Purple Chilli Powder
- 1/4 tsp Turmeric Powder
- Salt as per style
- Oil as required
- Coriander Leaves (handful)
- Curry Leaves (handful)
- 1/4 tsp Saunf
- 1 Bay Leaf
Directions
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Warmth 4 tsp oil in a pan over medium flame.
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Fry the saunf, bay leaf and curry leaves for 20 seconds.
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Add the onions, inexperienced chillies and ginger garlic paste.
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Saute for a minute or two.
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Add turmeric powder, pink chilli powder and salt.
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Stir properly.
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Add the minced mutton and prepare dinner for till finished.
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Break the eggs right into a bowl.
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Add salt and turmeric powder.
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Whisk properly.
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Warmth a dosa tawa (or a nonstick tawa) over medium flame.
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Pour the egg batter and make omlettes.
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As soon as finished, lower the omelettes into small items.
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Add this to the mutton combination and blend gently.
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Add the parottas and blend properly.
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Garnish with coriander leaves.
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Serve.
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Often Requested Questions
Can I take advantage of common onions as an alternative of shallots?
Sure, you should use 2-3 medium onions as an alternative of shallots. Shallots give a sweeter, milder taste, however common onions work properly too. Simply chop them finely to match the texture of the dish.
How spicy is that this dish?
The spice degree is reasonable however simply adjustable. Scale back the inexperienced chilies and pink chili powder for a milder model, or add extra for further warmth. Begin with much less – you’ll be able to all the time add extra later.
Can I make this with leftover rotis as an alternative of parottas?
Rotis will work, however the texture can be totally different. Parottas are flakier and maintain up higher throughout cooking. If utilizing rotis, add them on the very finish to stop them from breaking down an excessive amount of.
