Kothu Parotta: Kothu Parotta (literally, minced parotta) is a delicacy popular in the South Indian state of Tamil Nadu. It is based on a Sri Lankan version where it originated as Kothu Roti. It is made using parotta, egg, meat, and salna, a spicy sauce. The ingredients are thrown on a hot cast-iron griddle lubricated with oil. These are minced and mixed by repeated pounding using a heavy iron spatula, the sound of which can be heard for a long distance. It is served with onion raita.
Ingredients (serves 4):
- 2-3 parottas, chopped into byte sized pieces
- 3 eggs
- 2 tbsp oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- A few curry leaves
- 2 onions, finely chopped
- 1 tbsp garlic – ginger paste
- 1 green chilli
- 1/2 cup red bell pepper, cubed
- 1/2 cup tomato puree
- 1/2 tsp chaat masala pwd
- 1 tsp red chilli flakes
- 1/2 tsp garam masala powder
- Salt, to taste
- Fresh coriander leaves, for garnish
Method:
- Heat the oil in a wide pan, on medium flame.
- Add in the mustard seeds, cumin seeds and curry leaves.
- Sauté till it splutters.
- Add in the finely chopped onions.
- Cook till the onions become translucent.
- Add in the garlic – ginger paste and green chillies.
- Cook for 1 minute.
- Add in the cubed red bell pepper.
- Sauté the mixture, for few seconds.
- Add in tomato puree.
- Cook, stirring occasionally until oil separates.
- Add chaat masala powder, red chilli flakes, garam masala powder and salt.
- Mix well.
- Add in the chopped parotta.
- Stir fry the parotta pieces, until the parotta pieces are well coated in curry and onion mixture.
- Break the eggs and add into the pan directly.
- Increase the heat to high and mix continuously until the eggs are scrambled.
- Now bring the flame to medium-low, and cook the eggs, until the masala turns dry.
- Remove from flame.
- Garnish with freshly chopped coriander leaves.
- Kothu parotta is ready to be served.
- Serve hot kothu parotta with onion raitha.
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Recipe Name
Kothu Parotta
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