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Author Notes: Lately, my mother and I have been making a lot of kothu paratha, a street food common in certain parts of South India. Although the dish has origins in Sri Lanka, kothu paratha has been wholeheartedly embraced here in India. —Aysha | The Malabar Tea Room
Makes 2 generous portions
- 4 warm parathas
- One 1-inch piece ginger
- 3 cloves garlic
- 2 green chiles, slit lengthwise
- 4 shallots
- 3 tablespoons vegetable oil, divided
- 2 eggs, beaten with a pinch of salt and pepper
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon turmeric powder
- 250 grams shrimp, deveined and shelled
- 2 sprigs curry leaves
- Salt, to taste
- Chop the parathas into bite-sized pieces (roughly 1 inch wide), then set them aside.
- Grind the ginger, garlic, chiles, and shallots with a mortar and pestle to a coarse paste.
- Add the eggs and scramble them gently, removing them from the heat before they get too dry. Transfer the eggs to a plate, then heat the remaining 2 tablespoons of oil in the pan, add the chopped onions, and sauté them until they're soft and translucent.
- Add the coarsely ground ingredients to the pan of onions. Sauté them over low heat until fragrant, about 2 to 3 minutes.
- Add the tomatoes, chili powder, garam masala powder, pepper, and turmeric. Sauté the mixture for another minute.
- Now, add the shrimp and curry leaves. Raise the heat to medium and let them cook, covered, for 3 to 4 minutes, until fragrant.
- Remove the lid and sauté the mixture until the shrimp are cooked through, about 2 minutes. You'll also want to make sure that the shrimp mixture has dried out, as that will prevent the parathas from turning soggy.
- Working quickly, add in the chopped parathas and gently mix them until well-coated.
- Lastly, add the eggs and give the mixture one final stir. Serve hot—preferably on a rainy day.
- This recipe is a Community Pick!