Kothu Parotta with Shrimp

'Kothu Parotta'  - the name itself says it all. In malayalam kothu means pieces, so this is pieces of parotta's made in Shrimp Masala. It is really an awesome street food in Keala, especially in malabar region, I would rather say best of all street foods. I'm sure if you had ever eaten this before, at least once in a lifetime, you might be having your mouth watered while reading it. Back in malabar region it is made with the Kerala Parotta and spicy Chicken or Beef masala. Have it with a cup of hot tea or Coffee, trust me it is a heavenly experience. It can be your breakfast, brunch, evening snack or even dinner. You can make it with store bought frozen Kerala Parotto or Singapore Parotta. I made it with some left over Roti's I had at home.  Always remember never throw off any leftover food, you always have an option off remaking it with some simple tricks and it will taste yumm. There are billions of people around the world who are starving of hunger, so I feel very guilty to waste even a grain of Rice!!

Ingredients:-

1. Parotta/Leftover Chappathi - 5 (cut roughly into small cubes)
2. Shrimp - 1 1/2 cup(cleaned and marinate for 20-30 mins)
3. Turmeric powder - 1/2 tsp + 1/4 tsp
4. Chilly powder -  1 tsp
5. Salt to taste
6. Oil- 2 tsp
7. Mustard seeds
8. Curry leaves - few
9. Onion - 1 big (finely chopped)
10. Ginger,garlic - 2 tsp(crushed in a mortar)
11. Green chilly - 2 chopped
12. Tomato - 1 small(finely chopped)
13. Garam Masala - 1 1/2 tsp
14. Pepper powder - 1/2 tsp
15. Chopped coriander/Cilantro leaves to garnish

 Preparation Method:-

• Clean and marinate the Shrimp with 1/2 tsp turmeric powder, chilly powder and salt for 20-30 mins.
• Heat a pan or tawa, pour oil and crackle the mustard seeds, add curry leaves and stir for few secs
• Add Onion, crushed ginger-garlic, green chilly and salt and saute well till light brown.
• Add tomatos and saute till soft. Now add 1/4 tsp turmeric powder, pepper powder and garam masala and stir well to mix. 
• Add in the shrimp and saute well till everything get mixed well. Close the pan with a lid and cook for 4-5 mins in medium flame(don't add water, shrimp releases moisture by itself and will have enough water to cook it without burning if you keep the flame in low-med flame)
• Now open the pan and check if the shrimp is cooked(do not over cook the shrimp, it should be soft, juicy and pink not hard and rubbery). Add the parotta pieces to this shrimp gravy and stir well  for 2-3 mins till everything gets mix well. (do not wait to add parotta till the shrimp absorbs all the gravy, it is easy for parotta to mix well in little bit of gravy)
• Switch off the flame and move it to a serving dish. Garnish with Cilantro/Corriander leaves and serve hot with a cup of tea/coffee.

Note:- You can use egg, Chicken, beef, any other meat or even veggies like panner, tofu or anything of your choice instead of Shrimp.

 

Prawn Masala

Ingredients:-

Prawns/Shrimp – 1 lb
Onion finely chopped – 2
Tomato chopped – 1
Green chilly – 3
Chilly powder – 1½ tsp
Turmeric powder – 1tsp
Coriander powder – 1tsp
Pepper powder – 1 tsp
Garam Masala – 1 tsp
Ginger-garlic paste – 1 tsp
Oil – 3 tsp
Curry leaves – few
Coriander leaves -1 small bunch chopped
Salt to taste

Preparation Method:-

1) Clean the prawns and marinate with 1 tsp chilly pwdr, ½ tsp turmeric pwdr and 1 tsp salt for about 30 mins.
2) Heat oil in a pan, add chopped onion, salt few curry leaves and sauté for a while. When onion turns translucent, add green chilies and ginger-garlic paste and sauté well until the raw smell leaves. Add chopped tomatoes and sauté well until tomatoes are mashed up.
3) Add turmeric powder, chilly powder and saute for a minute till everything gets mixed well. Add the marinated shrimp and sauté for another two-three minutes. Add coriander powder and pepper powder and sauté well. Now add the garam masala pwdr and mix well and sauté for a while and simmer the flame to low-med.
4) Close the pan and let it cook for about 7-9 mins in low flame. Open the pan, prawns will be cooked well with nice aroma, red and juicy. If you want to reduce the gravy, cook it lid open on medium flame again for about 3-5 min and keep stirring so that it doesn’t stick on to the bottom of the pan.
5) Now add some chopped coriander leaves and stir well and keep some for garnishing.
6) Remove from flame and move into a serving bowl. Garnish with chopped coriander leaves and is ready to serve with rice, roti or naan.