I remember the first time I got introduced to this dish was when a fast food restaurant in Trivandrum(city where I grew up), that we used to often visit, included it in their menu.
We heard from many people that this new dish tastes really good. Like every other day, my dad set out to get us some snacks for the evening. This time for a change, he thought he would get us ‘Kothu Porotta’. So thinking of the 3 hungry souls waiting to attack the snacks he gets in the evening 😉 , my poor dad out of his ignorance(you would know the significance of this word when you read further down 🙂 ) thought of getting 10 of those.
The guy at the restaurant cross checked with my dad for how many people is he ordering the food. My dad promptly replied “4”. The restaurant guy suggested that 2 should be good enough for that many. Dad wouldn’t agree. After few attempts, with great difficulty, the restaurant guy could bring down the count from 10 to 6. Little did he know that this evening snack would suffice as dinner for a week 😛 That evening dad brought back home a lot of food and a lot of laughter 😀
Onion – 1 large
Tomato – 1 nos
Ginger Garlic paste – 1 tsp
Green chilli – 2 nos
Curry leaves – 1 strand
Coriander leaves – 3 strands
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Garam masala – 1/4 tsp
Coriander powder – 1/2 tsp
Kerala porotta – 3 or 4 nos
Oil – 2 tbsp
Salt – as per taste(apprx. 1/4 tsp)
Chicken curry – 1/2 cup or 2 tbsp
Tip: The best time to prepare chicken kothu porotta is when you have some left over chicken curry in your refrigerator ;-). It just saves some time for the preparation of kothu porotta. You can use the left over chicken curry for enhanced flavor or use freshly made chicken curry
1. Heat oil in a pan and put finely chopped onion, ginger garlic paste, chopped green chilli, curry leaves and little salt to it. Saute till the onion turns light pink.
2. Add red chilli powder, turmeric powder, coriander powder and garam masala and fry till the masalas cook(about 2 mins).
3. Add finely chopped tomato and saute till the tomato is cooked through.
4. Now add the Chicken curry and mix well. The mixture shouldn’t be too watery.
Note: Ensure that the chicken pieces are crushed or broken to small bite size pieces.
5. Break the Kerala Porotta’s into small uneven pieces. Add the broken pieces of porotta into the mixture and saute well so that the porotta pieces are coated well with the masala.
6. Continue to cook for 4-5 mins on medium-low heat.
7. Remove from heat and garnish with chopped coriander leaves.
Serve hot with raita.