Kothu Barotta: (Repost)
Kothu Barotta. Street Food - Kothu Roti. Kyma Barotta. Chili Barotta. Fried Barotta. Kai-endhi Bhawan Style Kothu Barotta.
While growing up, I had a profound curiosity over street food...since I spent much of life in hostel, there were typical moments in my daily life! Myself and my friends end up exploring 'Street food'! It tends to be more authentic, fresh, inexpensive and more fun than a typical restaurant. My brother kept advising me to refrain from eating out...but I never budged. After encountering considerable number of germs and microbes in the lab, started with some light cooking in the room and now completely gave up eating out(at fast food joints and unknown places)!
This is something from my home state - Tamil Nadu, where the stall cooks usually throw the barotta dough(like pizza dough)and do all sorts of gymnastics to attract their customers...One thing that never bothered me back then was 'how heavy handed these cooks are, when it comes to using oil'! After done talking to my friends(on New Year's day)...it stirred up all nostalgic days of childhood, early teen...so just re posting one of my old work.:)
How to make the barottas?
Soft cold barottas-4(made into bite size pieces)
Green chilies 3 finely chopped
Curry leaves 1 cup
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger-garlic paste 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Cooked minced meat/Mutton keema 100 grams(optional)
Lemon juice few spoons
Oil 1 cup.
In a wide, non-stick wok, heat oil. Add cumin seeds and curry leaves. Followed by green chilies and onion. Fry them crisply. Now add tomatoes and fry real good.
Then add ginger-garlic paste....fry them till its raw smell leaves the pan.
Add eggs and scramble them completely. (Add minced cooked meat too. Fry till it turns opaque.) Now add salt, turmeric, coriander and garam masala powder to this.
Followed by barotta, fry them till it coats well. Run few spoons of lemon juice over this.
Garnish with cilantro leaves, serve steaming hot.