One of my childhood favourite. My sister and I use to like it when we were kids. We don't have options to make it at home those days. We use to get it from the street side shops and it tastes heavenly. Till now whenever I go to India I try it every time.
Never thought it will be so simple. It is so simple and easy to make at home. The main ingredients are the parotta and the chicken gravy. If you use the Malabar layer parotta you will get a nice structure after while mixing with the gravy. The chicken gravy gives an extra flavor and taste. Without the gravy the recipe is incomplete. In the vegetarian version use vegetable kurma and skip the eggs.
You can add fried chicken 65 pieces in it or just the gravy chicken for the special taste.
I tried it for the first time at home with kawan parotta and my boys loved it. Now they want me to make it every week. Next time will try with homemade Malabar parotta.
Ingredients ( quantity for two people)
- Parotta - 4(store-bought or homemade chopped into 2 inches pieces)
- Chicken Gravy - 1 cup (not with the chicken pieces)
- Egg - 2 os
- Onion - 2 nos medium size (chopped)
- Green Chilli - 2 nos
- Tomato - 1 medium size (chopped)
- Chilli powder - 1 heaped tbsp
- Garam masala - 1 tsp
- Turmeric powder - 1 tsp
- Curry leaves - a handful
- Coriander leaves - 2 strings
- Oil - 1/2 cup
- Salt - to taste
Instructions
- Heat oil in a heavy bottom or a cast iron vessel. Add the green chilli and the onion and curry leave to cook for 3 to 4 minutes till slight brown.
- Add the ginger-garlic paste, tomatoes, and salt to the onions, cook for 3 to 4 minutes till the ginger-garlic paste is well cooked with onions.
- Add the eggs, chilli powder and garam masala, mix it well with the onion-tomatoes.
- Now, add the parotta pieces and mix it with the gravy and cook for 4 to 5 minutes.
- Put the parotta mixture on the side of the vessel had few tbsp of oil and the, add the chicken gravy.
- Mix the chicken gravy with the parotta mixture and with a spatula smash the parotta with the gravy for 5 to 7 minutes.
- Garnish with coriander leaves and serve hot with chicken salna.
Tips
- You can add chicken 65 pieces. While u add the parotta pieces add the chicken 65 pieces to make it extra tasty.
- For vegetarians make veggie kurma and add it, instead of chicken gravy.
- You can add chunky pieces of cabbage, capsicum kothu parotta.
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