Spicy Stir Fried Chapathis - Kothu Chapathi - Revisited

Kothu Chapthi - Revisited

Kothu Parotta that street food favorite is easy to recreate at home now that we readily get frozen parotta in stores pretty easily. There is even a whole wheat version of the frozen parotta available these days. But the easiest to do at home is a knockoff using leftover chapathis or rotis or even parathas. It can quickly be made in the morning for a quick breakfast. Family prefers eating boring bagel, cereal or toast for weekday breakfast. So I usually make it for packed lunch to school and office. If you have the cutting done the previous night you can quickly put this together in the morning.

Quick and easy and does not take too much time.


Using nice and juicy tomatoes helps keeps the kothu chapathi from drying out.

Kothu Chapathi
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients

1. 8 -10 chapathis or rotis or parathas
2. 3 eggs
3. 1 cup onion finely chopped
4. 1 cup of tomato chopped fine
5. half bell pepper chopped fine (optional)
6. 4-5 green chilies seeds removed and finely chopped
7. 3 garlic chopped fine
8. 1/2 tbsp fresh ginger grated
9. 1/2 tbsp ketchup or chili garlic sauce (optional, did not use it)
10. 2 tbsp coriander leaves chopped fine
11. 2 tsp turmeric powder
12. 1 tsp chili powder
13. 3 tsp oil
14. Salt to taste
15. 1 sprig curry leaves (optional)

Method

1. Fold the chapathis in half and cut into thin strips, set aside.
2. In a pan heat 2 tsp of oil, add the onions and saute till they just start to turn brown.
3. Add in the chopped bell pepper and the green chilies and saute for a couple of minutes more.
4. Add the garlic and ginger and saute for a minute more.
5. Add in the turmeric and chili powder and mix. Add in the coriander leaves and saute.*
6. Now add the tomatoes and saute till they get soft and mushy.
7. Break the eggs into the tomato mixture, mix it in and let cook. This should take about 3-4 minutes.
8. Add in the chapthis and mix them so the tomato egg mixture coats the pieces.
9. Drizzle a tsp of oil if required and add the sauces if using. Cook for 2-3 minutes and by now the eggs should be cooked.
10. *I like the coriander leaves to be cooked so I added it earlier in the cooking process. If you like the smell of fresh coriander leaves add it right before turning off the heat.

Serve hot.

Originally Published - 11/13/2008 at 6:20PM EST