Kothuprata sangi’s style


This just took 10 mins to make ,Kothuprata made from scratch , well actually Kothuroti will be an apt name . A great way to reinvent a day old rotis . It can be a vegetarian version if you don’t use chicken or mutton .

Chappathi, cabbage , onion , tomato , chillies , minced chicken and eggs all cooked together with a dash of chilli powder , turmeric powder, coriander powder , cumin powder , and chaat masala and seasoned with fresh curry leaves and coriander and a dash of lime juice 👌🏼


Fresh chappathi or a day old ones -2cups shredded

Eggs -3

Minced chicken or minced cooked mutton – 1 cup

Cabbage,Carrot-1cup julienned

Onion -1 Big finely chopped

Green chillies -5-6 finely chopped

Ginger garlic paste -1tsp

Curry leaves -1sprig

Green peas , peanuts ( optional )

Lime juice -2tsps

Chilli , coriander, turmeric , jeera powders , salt as desired.

To Season

Bay leaves , cassia ( Pattai ) fennel seeds ( Sombu)

To Garnish

Coriander leaves

Tomato – 1 small diced , deseeded


Heat oil in a pan , season with the bay leaves , Sombu and Pattai , once you get the aroma add in the onions , green chillies , ginger garlic paste , curry leaves and sauté . Then add in minced chicken or cooked minced mutton ,vegetables add in turmeric , chilli powder and salt and cook closed until done . Add very less water at this stage . Once the vegetables and meat are done , add in the shredded Rotis , mix well .Beat the eggs with turmeric , salt and pepper powder , pour it over the contents in the pan and mix well with chopping movements . See that all the items in the pan are well coated with the egg .

Serve hot garnished with coriander leaves and diced tomatoes .


*if you have extra Rotis just roll them up , cling wrap or wrap with aluminium-foil and put them in a box in a refrigerator. They will remain fresh for up to a week . To reheat them , slightly brush with water on both sides and heat them on a plain Tava or steam them for about 5 mins like idlies . Then you can use them as Kothuprata or Rotis

*if using minced mutton , first cook the mutton with turmeric , chilli powder , coriander powder and salt and then use in the recipe . Chicken can be used directly as it cooks faster .

* I cook my minced mutton , bring them to room temperature , portion size them in ziplocks and freeze them , this way they are ready for use when needed in such recipes .

*I soak green peas in large batches , overnight. Drain , air dry them , and freeze . This way it is ready to use in recipes like this .


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