Kothu Parotta

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Kothu ParottaKothu 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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Kothu Parotta
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