Indian
Indian - Breads and Flatbreads
Kootu Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 3 parotta, torn into thin strips
- • 2 tbsp vegetable oil
- • 1/2 tsp mustard seeds
- • 1 large onion, sliced
- • 2 green chilies, minced
- • 1/4 cup curry leaves
- • 1 egg, beaten
- • 1/2 tsp turmeric
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Shred the cooked parotta into thin strips and set aside.
2
Phase 2
Heat the oil in a large wok and splutter the mustard seeds with curry leaves and minced green chilies.
3
Phase 3
Saute the sliced onion until soft and lightly caramelised.
4
Phase 4
Pour in the beaten egg and scramble until set, then add the shredded parotta with turmeric and salt.
5
Phase 5
Toss over high heat until the parotta is crisp at the edges and well coated.
6
Phase 6
Serve hot with onion raita and coconut gravy.