Ingredients:
- Kerala Parotta - 2 Nos. (can use ready to eat ID special parotta)
- Cooked chicken pieces (shredded) - 3/4 cup
- Chopped Garlic - 1 tbsp
- Chopped garlic - 2 tbsp
- Chopped Onion - 1 nos.
- Slit Green Chilli - 2 to 3 nos.
- Curry leaves - 2 sticks
- Turmeric powder - 1 tsp
- Red chilli powder - 1 tsp
- Fennel seeds powder - 1 tsp
- Black pepper powder - 1 &1/2 tsp
- Chicken Masala Powder - 1 & 1/2 tsp (preferably Eastern brand)
- Chopped coriander leaves - 2 to 3 tbsp
- Mustard seeds - 1 tsp
- Oil - for garnish
- Salt - to taste
Preparation:
- Heat the parotta on a tawa, by adding little oil or dalda. Fry on both the sides until light brown. Shred them into pieces or long strips.
- For cooking the chicken, add some turmeric powder, chilli powder, fennel seeds powder, black pepper powder, chicken masala powder and salt to the boneless chicken and pressure cook for 3 to 4 whistles. Once cooked, shred them into small pieces.
- Heat oil in a pan. Add some mustard seeds and wait till it splutters.
- Add curry leaves and wait till it splutters.
- Add chopped ginger and garlic and saute well.
- Add chopped onion and saute.
- Add slit green chillies.
- Add some salt to the onion, so that it becomes soft.
- Once the onion turns light brown, add all the powders and saute.
- Add the coriander leaves and mix well.
- Add little water and cover with a lid and cook for 2 minutes.
- Now add the shredded chicken and mix well.
- Add the shredded parotta and mix well.
- Cover with a lid for 2 more minutes and cook.
- Garnish with chopped coriander leaves and serve hot.
NOTE: Instead of using chicken, we can use scrambled egg as well.