Kothuparotta with tortilla

    Weather in California is cold and windy for the last two days. There’s drizzles every now and then. It’s cold and my hands turn pale, dry and chilly within minutes. And the last thing I want to do is to shop at my grocery store. Thinking about what to fix with the things at home is sometime challenging but at the same time interesting and exciting for me.
    I opened my fridge and scanned for the things that were there – two stale carrots that I picked a week ago, one shiny red bell pepper – last one left from Costco, a box of ripe cherry tomatoes that I bought to fix a salad, few sprigs of curled cilantro, half a lemon and few dried curry leaves. There in the corner I found a huge egg carton which had just two eggs left. I turned around to check for onions on my kitchen counter. Gladly I found five large onions. “Wow, that’s not bad, I can make couple of things with these veggies” I reassured myself. “May be vermicilli or semolina upma or egg curry with lots of sauce or simple dal with roti” My brain kept answering me as I ran around the kitchen like a mad lab rat. Before I went ahead to close the door, I found a packet of tortilla nestled in the lowest rack. “Oh ya, a vendor at the Fancy food show gave me a packet of his whole wheat tortillas” I recollected.
    With all these ingredients, there is one super yummy food that could be fixed. Tamil Nadu style Kothu parotta it is. The thoughts about spicy kothukari made me crave for it even more. A food when tasted would take me to my cherished childhood days, the days where life was less complicated and worry-free and those were the days I would run back from school to watch my mom cook this. I would peep through the window to get the smell of what she is fixing. I know it would taste perfect without ever having to munch a piece of that sauce slathered parotta. The smell of its steam would tell me that its been perfectly spiced and salted.  Such is this food filled with lovely aroma and comforts of my mother’s kitchen.
    The dish by itself in simple, traditional and has tons of intricate flavors in it. She would make it with rotis or chapatis or even with deep dried pooris. Her recipe will evolve with the ingredients she gets on her hand. Today I am going to make it with Maria and Ricardo’s whole wheat tortillas and each one has 45 calories. I am going to use three for one serving and tons of veggies and one egg. That makes it a wholesome meal and it would be less than 350 calories when made with half a tablespoon of olive oil in each serving.
    I read it from Maria and Ricardo’s tortilla packet on how to calculate the net effective carbs in your food. To get the net carb amount, you must deduct the grams of dietary fiber from the total carbohydrate grams. In this case, there is 10g of total carbohydrate in 1 tortilla and 7g dietary fiber so the net carb : 10g-7g = 3g
    When served with minty raita and steamy cardamon tea, there is heaven on earth and there is nothing more comforting than this for the cold weather. I chopped, stirred and cooked. The food was ready and the bowl was full with torn tortillas and tons of veggies. The aroma of curry-leaves-perfumed-oil lingered around my head. I smelled it once. Then again. And for the final time I breath in all the goodness before I took the first bite. Warm tortilla was layered with eggs and exotic spices. The small chunks were further kissed by the juicy sauce of sweet carrots, bellpeppers and tomatoes. I served it to S when he arrived from work. He loved and couldn’t even find the replacement of chapatis with tortillas in the dish.Maria and Ricardo’s tortilla were soft and fresh. We loved its addition to our traditional South Indian dish. Total yum!!! My husband and I we re-named this dish as “Kothu-tortillas
    Serves 2
    Source: My mother’s recipe (with my alterations)

    • 1 tablespoon olive oil
    • 1 teaspoon mustard seeds
    • 10-12 curry leaves
    • 1 small onion – chopped
    • 1 teaspoon turmeric powder
    • 1 teaspoon chilli powder
    • 1 tablespoon coriander powder
    • 2 tablespoon low sodium soy sauce
    • 1 medium size tomato – chopped
    • 1 bell pepper – chopped
    • 1 carrot – chopped
    • 1/4 cup fresh or frozen peas
    • 2 tablespoon water
    • 1 teaspoon garam masala
    • Salt to taste
    • 6 tortillas (Maria and Ricardo’s fiber rich whole wheat tortillas) – cut into squares about 1 cm in size or something similar in size
    • 2 eggs
    Cilantro and juice of 1 lemon for garnish
    1. Heat a large saucepan. Once the oil ripples, add mustard seeds and let it splutter. Throw in the curry leaves and let it crisp, about 60 seconds. Cook at medium flame. Don’t burn the condiments.
    2. Then add the onions and let it brown, about 6-8 minutes. Sprinkle the turmeric, chilli and coriander powder and saute for 2-3 minutes. If its too dry, add a tablespoon of water. This prevents the spices from burning. Add soy sauce and saute for 60 seconds.
    3. Now add the tomatoes and cook till they turn mushy, about 3-5 minutes. Finally add the carrots, peas and bell peppers and stir to combine. Add little more water and cook covered for 15-20 minutes. Keep an eye and stir every 5 minutes. Check for doness by tasting one piece.
    4. Sprinkle garam masala and mix well to combine. The vegetable mix must not be too runny or watery. We want it to be dry with little sauce in it.
    5. Add the tortilla and cook for 2 minutes until they are coated well with spices and veggies. Then break the eggs and stir to scramble. Cook without turning the dish into a pulp or mushy. Carefully fold the tortilla over the eggs and let it cook.
    6. Garnish with cilantro and squeeze lemon juice on top.
    Source: Self

    Ingredients1 cup non-fat yogurt
    1 serrano pepper (without seeds) – chopped
    20 mint leaves – chopped
    Salt and pepper to taste
    1. Combine them all together and whisk to a smooth raita. Check for salt before serving.
    Serve the kothu-tortilla with mint raita.
    My tips:
    1. Serve the dish right away. It doesn’t taste great after a while. When left for longer time, the tortillas might get soggy.
    2. You could make the dish with roti, parathas, naans, pooris, chapati.
    3. I tried doing it with toasted whole wheat bread (cubed). It tasted different but not bad. The bread chunks must be mixed with vegetable sauce right before serving. The bread tend to get soggy very easily. So my personal preference will not be bread in the future.
    4. Kothu-tortilla is a healthier version of the traditional kothu-parotta dish. Hence my version is ideal for women with gestational diabetes or anyone with diabetes or cholestrol and for those in weight loss regimes. Also ideal for people in Phase 2 and 3 of South beach diet.

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    1. I'm not going to try to pronounce “Kothu Parotta” because I'm sure I'd mangle it terribly but I will say that it looks fabulous, and plus it has cilantro which is always an instant thumbs-up from me 😀 Beautiful dish! Thanks for coming by my site and allowing me to discover your beautiful recipes as a result! 🙂

    2. Wat a irresistible dish, looks absolutely stunning and incredible..

    3. Vijitha, pictures are so colorful and gorgeous and modern version of kuthu parotha is scintillating lady …and today i managed to hit gym and Elliptical my trainer is going to help me on monday excited 😀 looking fwd to read all your tip 🙂

    4. oh this reminded me of spicy egg kothu parota i ate in madurai long back! it was the first time & i loved it… i wonder how u made such a rustic yet messy dish look so beautiful!

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