ReshKitchen

Kothu Chappathi and Onion Raita

We all knew about ‘Kothu Parotta’.Seeing this being made in roadside hotels in Tamil nadu is awesome.Those ‘Parotta Masters’ with their high energy, aggressively tear parottas into little pieces using hands and the whole thing gets done in something like 2 minutes and served hotI Mostly it is a non

Cuisinesouth indian

Servings	Prep Time
2cup	10minutes

Cook Time

20minutes

Servings	Prep Time
2cup	10minutes

Cook Time

20minutes

Ingredients

6 – 8 Chappathi –
1 Onion(Big) –
1 Green Capsicum–
2 Tomato–
1cup PeasBoiled – .
2 Green Chillies–
1/2tbsp Ginger-GarlicPaste – .
1tbsp Tomato Sauce– .
2tbsps Red Pepper Sauce– .
2tbsps Salt– .
1/2tbsp TurmericPowder – .
2tbsps ChilliPowder – .
4tbsps Cooking Oil– .

For Seasoning :

1tbsp Mustard Seeds– .
1/2tbsp Jeera– .
1/2tbsp Saunf(Sombu) – .
Curry Leaves.
Corriander. Leaves for garnishing

Instructions

Cut onion, capsicum in length wise. Don’t chop them into small pieces.
In a frying pan heat 2 tbsp of cooking oil.
Add mustard seeds, jeera, sombu, curry leaves and let it splutter.
Add the chopped onions, capsicum,green chillies and fry them for about 3-4 minutes.
Then add salt,ginger-garlic paste,turmeric powder, chilli powder to the frying pan and saute for about 5 minutes.
Mix the boiled peas,tomato in the pan and add little water to the mixture.
Add tomato sauce, red pepper sauce and close the pan for few minutes.
In the mean time make chappathi into pieces and keep them ready.
Add them to the pan. Mix them with all the other ingredients.
You can use the Dosai Turner and try making them into fine pieces.
Before serving garnish with corriander leaves.
Kothu Chappathi is ready to be served with Onion Raita.
Onion Raita :
Cut onion into small pieces.Add curd,1 tbsp milk to the onions and keep it aside for about 10 minutes.
For all the raitas add ‘salt’ only before serving. If you add it earlier raita will become watery and it will loose the taste. Some may not like the raw smell of curd. In that case you can add chillies, curry leaves etc.
Heat oil in a Tadka Pan. Add mustard seeds, green chillies, curry leaves and little bit of hing. Let it splutter and now pour it to the raita. Mix them well.