Kothu Phulka/tortilla-a Healthy version of the Kothu Parotta!

 Kothu Phulka-the healthy version of the "Kothu Paratha"

Traditionally in Tamil Nadu, 'Kothu Paratha' is made from 'parotta' or the South Indian 'paratha' which is a layered paratha made with loads of oil and maida. I did try it out once with frozen Kerala Parotta's (available in all Indian stores) and I admit that it is sinfully delicious!
The tasty Kothu Parotta never became a regular feature as obviously I had my reservations of using the frozen 'maida' (refined flour) oily parotta's.

Yesterday, I had 3 leftover phulkas (roti's made whithout oil) from lunch and with it came the idea of the 'healthy version of the Kothu paratha/ parotta'!! This I have renamed as "Kothu Phulka" !
Kothu Paratha's are made by tearing up the cooked paratha and then cooking it in a gravy of either meat, chicken or egg. The kothu phulka that I made is with egg. Vegetarians/vegans can omit the egg and make it with just the onion+tomato gravy or replace the egg with tofu. Here are the ingredients for the 'healthy version of the Kothu Paratha(the Kothu Phulka):
Ingredients: (Serves 2)

• Phulkas/whole wheat tortillas: 3-4 nos. ( broken into 1" pieces)
• Eggs: 3 nos. (can be substituted with 200gms tofu or omitted entirely)
• Red onion: 1 medium or 1/2big (chopped fine)
• Tomatoes: 2 medium (chopped fine)
• Green chillies: 1-2nos. slit in half (use more or less according to your spice tolerance)
• Cilantro/Coriander leaves: 2-3 tbsp (finely chopped)
•  Red chilli powder: 1-2tsp(again according to your spice tolerance)
• Coriander powder: 1tsp
• Salt: to taste

Tempering:

• Mustard seeds: 1 tsp
• Cumin/jeera: 1tsp
• Curry leaves: 8-10nos.
• Turmeric: 1/4th tsp
• Oil: 1 tsp

Method:

1. Heat the oil in a pan, add the mustard and cumin seeds and when it starts popping add the curry leaves.
2. Then add the turmeric powder,chopped onions, the green chillies and salt and fry till the onions become translucent.
3. Add the chopped tomatoes, red chilli powder and the coriander powder and stir till the tomatoes are cooked.
4. Add the eggs/tofu and mix well. Keep stirring on a low flame till the eggs are almost cooked but not too dry. Test for salt.
5. Now add the phulka/tortilla pieces and mix well such that the egg/tofu mixture coats all the phulka pieces.
6. Garnish with lots of cilantro and serve the 'Kothu Phulka' piping hot.

For those who want to avoid the egg/tofu-add the phulka pieces directly after the tomatoes are cooked (point 4).
Enjoy this healthy version of the "kothu Paratha" at lunch/dinner, breakfast or even for a Sunday brunch !
It also makes a good lunch box recipe!

Kothu Phulka- the healthy version of the 'Kothu Paratha'