This recipe is the variation of the usual kothu parotta where I have used Chapathis instead of the parottas and hence a healthier version.I have added veggies to make it a more healthier one and it turns out to be a perfect tiffin for kids as well as adults.This is also an excuse to finish off those leftover chapathis.I even make these with any leftover rotis or even with ‘godamb ada’ (its a simple roti kind of thing but the dough is kind of loose with shredded coconut added and fried until crispy in a bit of oil. Will post the recipe sometime later). Lets get into the recipe now….
Onion: 2 medium ones chopped
Tomato: a small one chopped
Green chillies: 2 or 3 slitted
Ginger & Garlic crushed: 1tbsp
Coriander powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Pav bhaji masala /chaat masala: 1 tsp(optional)
Cumin powder: 1/2 tsp
Cooked Chicken breast shredded: 1 cup
Carrot: 1 grated
Potato : 1 grated
Beans: 5-6 cut into small pieces
Chapathi : 4 bigger or 6 smaller ones shredded or cut into small square bits.
Egg: a big one
Oil: 2 tbsp
Salt to taste
Coriander/Cilantro leaves for garnishing
Saute the chopped onion in oil in a nonstick pan
The onions being translucent add the ginger and garlic along with the green chillies.
When the raw smell goes off add the tomatoes and saute till the oil starts clearing.
Then add the dry masalas one by one and stir for a few seconds
Then add in the veggies with salt and cover and cook for 2 mins
Now add the chicken and mix well.
After a few seconds add in the chapathi bits and stir well to coat it well with the masala.
Now create a well in the center of the mixture in the pan and break the egg into this and stir it continuously on high flame to cook the egg fine.
Then adjust the salt and cook on medium flame covered for a few mins and its ready to be served.
Serve it hot with cucumber raita.
- Ketchup also goes well with this.
- Tomato paste is a good alternative for chopped tomatoes.
- You can make it vegetarian by omitting the chicken and egg.