Kothu Roti is a popular street food in South India as well as Srilanka. It’s a very good way to turn leftover Roti (Indian Bread) and any meat curry into a new dish. I have tried different varieties of KothuRoti like Chilly Chicken Kothu Roti, Egg KothuRoti, Mixed Vegetable KothuRoti and so on from different restaurants.
A few years ago, I made Kothu Parotta using Kerala Porotta. Last weekend, we had some leftover Naan in the fridge and it had dried up a bit. I decided to turn it into Kottu Roti so that we wouldn’t have to deal with hard and chewy Naan. Since I didn’t have any meat based curries, I decided to use mushroom and eggs to make a newer version of Kothu Roti. We had it for Breakfast on Sunday and it was yummy and filling. If you happen to have leftover Indian flat-bread (roti) like Porotta, Naan, Kulcha, Tandoori Roti etc., turn it into Kothu Roti and you will have an awesome dish for breakfast or tea-time.
- Naan – 4 medium
- Diced Onions – 1 medium
- Slit Green Chillies – 2
- Chopped Tomatoes – 1
- Chopped Mushrooms – 1/2 cup
- Red Chilly Powder – 1 tsp
- Black Pepper Powder – 1/4 tsp
- Canned Tomato Sauce – 2 tbsp (I used seasoned tomato sauce)
- Sweet Chilly Sauce – 1 tbsp (I used Thai variety)
- Eggs – 2
- Grated Coconut – 1/4 cup
- Oil – 2 tbsp
- Salt – to taste
- Heat oil in a big non stick pan and saute onions and green chillies until the onions turn translucent.
- Add the diced tomatoes and cook until soft and pulpy.
- Throw in the chopped mushrooms. Saute on medium heat for 5 minutes until it begins to brown.
- Reduce heat and add red chilly powder. Stir fry for a minute.
- Add tomato sauce along with salt to taste and mix well.
- Throw in the roughly torn Naan pieces and shredded coconut. Stir fry on medium-high heat for a few minutes.
- Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Naan.
- Add the sweet chilly sauce and black pepper powder to the pan. Toss everything together and remove from heat.