Kothu Parotta | Chicken or veg ~ its ur choice | Leftover Recipes

Its party time everywhere. Its snowing everywhere. Not here though but we are experiencing a very bad chillness this time. Nothing like last year. Me and the kid are under the covers till 8a.m in the morning. And that is when you can feel the sun. Till then its this weird chillness. Lately, we have been having lots of friends over. At times, I make them dinner but there are days when I just donot budge to make dinner for a big crowd. Those days, 'A' "happily" orders from the restaurants. Yes, happily, not that he doesn't enjoy my food but he needs a change too. I hear that... thats what I tell to myself. Now back to the menu, its usually chicken biryani, parottas and lots of non-veg sides.

As it goes, we end up with loads of leftovers which is usually dumped into the fridge and the biryani visits the bins. The parottas, however I freeze them and also the sides. This time when we had friends over, we ordered lots of parottas and chilli chicken and tandoori chicken to go with them. When the party was over, as usual there were leftovers. In they went into the fridge, and the next day I shredded them, fried them together and made these masala-y Kothu paratha for our dinner. It was so yummy and its a great way to use left-overs. I am sharing this for this Christmas as you will have leftovers after all that partying is over and if parotta and chicken sides are part of them, then give this recipe a shot.

Pointers:
** Egg-etarians can skip the chicken and use only egg. Subsitute veg or mutta curry for the salna part.
** On the other hand, vegetarians can skip the egg and use a cup of assorted julienne-d veggies of choice and substitute veg kurma for chicken curry.

Serves - 1 ~*What U Need*~ Parottas - 2, shredded Onion - 1, large Tomato - 1 medium Eggs - 1 Shredded Chilli Chicken - 1/2 cup Kada Salna / Leftover chicken curry - 3/4 cup Fennel or saunf seeds - 1/2 tsp Curry leaves - 2 sprigs Green chilli - 1, chopped Oil, salt

How I Made it:
Shred the parotta finely. Heat oil in a kadai, add the fennel seeds and allow to brown. Add onions and saute. Add the green chilli and curry leaves and fry till onions turn soft. Add the tomatoes and saute till oil comes out.

Move this to the side of the pan and scramble the eggs at high heat. Once scrambled, mix the egg with the onion mixture. Next add the shredded chilli chicken pieces and mix well. Again set this to the side of the pan, add the chicken curry and allow it to reduce.

Once reduced, mix this with the onion-egg-chicken mixture. Set the flame to high, add the parotta pieces and keep folding till the parotta is coated with the masala and the mixture dries a bit. Remove from flame.

Serve hot with chicken curry and onion raitha!!!

** My Notes:
** Once you add the parotta pieces, the process should be done in high heat.
** If you do not have chilli chicken, then add shredded fried chicken with spices (chilli, coriander, turmeric and garam masala).
** Adding chicken curry or veg kurma gives more masala flavor and the needed moisture to bind the dish together but you can skip this too.

So thats it Folks...
With Love,

Signs off!!!