Kaima Parotta
parotta is a popular South Indian dish, especially associated with Tamil Nadu. Flaky parotta (layered flatbread) is torn or chopped into small pieces and stir-fried with onions, tomatoes, spices, curry leaves, and salna (gravy). Egg, chicken, or mutton may also be added.“Kaima” means minced or finely chopped, so the dish is similar to kothu parotta, though preparation and texture can vary by region and restaurant. It’s usually spicy, savory, and served hot with raita or extra gravy.
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Ingredients
- 8 Malabar parottas frozen or prepared
- 3 tablespoons vegetable oil divided
- 1/2 teaspoon fennel seeds
- 1 large onion thinly sliced (about 1 1/2 cups)
- 2 green chiles finely chopped
- 10 curry leaves
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes finely chopped (about 1 1/2 cups)
- 1/4 teaspoon ground turmeric
- 1 teaspoon Indian red chile powder or 1/2 teaspoon cayenne
- 1 1/2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt plus more to taste
- 4 large eggs optional
- 1/2 cup unsweetened coconut milk
- 1/2 cup water chicken broth, or vegetable broth
- 1/4 cup cilantro chopped
- 2 tablespoons mint chopped, optional
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the parottas according to the package directions until golden but still soft. Let them cool slightly, then tear or chop them into roughly 1/2-inch pieces.
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add the fennel seeds and cook for 20 seconds. Add the onion, green chiles, and curry leaves. Cook for 5–7 minutes, until the onion is lightly browned.
- Add the ginger-garlic paste and cook for 30 seconds. Stir in the tomatoes, turmeric, chile powder, coriander, garam masala, black pepper, and salt. Cook for 5–6 minutes, until the tomatoes break down and the mixture thickens.
- Push the masala to one side of the skillet. Add the remaining 1 tablespoon oil to the empty side, crack in the eggs, and scramble until mostly cooked. Mix the eggs into the masala.
- Pour in the coconut milk and water or broth. Simmer for 2–3 minutes. The mixture should be saucy but not watery.
- Add the chopped parotta and toss thoroughly so every piece is coated. Use the edge of a sturdy spatula to chop and mix the parotta directly in the skillet. Cook for 3–5 minutes, until the bread absorbs most of the sauce but remains moist.
- Stir in the cilantro, mint, and lemon juice. Taste and adjust the salt or chile powder. Serve immediately with onion raita or extra curry gravy.
- Optional meat variation: Add 2 cups of cooked, shredded chicken or 1 pound of cooked ground lamb along with the tomato masala.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 927kcal (46%)Carbohydrates: 129g (43%)Protein: 27g (54%)Fat: 31g (48%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 184mg (61%)Sodium: 2435mg (106%)Potassium: 391mg (11%)Fiber: 8g (33%)Sugar: 13g (14%)Vitamin A: 1169IU (23%)Vitamin C: 67mg (81%)Calcium: 231mg (23%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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