Kotthu Parotta often referred to by the name of Chilli Parotta is a well-known dish that is popular in Tamil Nadu, especially in Kanyakumari and Virdhunagar district. It is typically prepared with leftover parottas however it is in high demand on a regular basis. Parottas that are left over parottas or fresh parottas are cut up and mixed with a mixture of onions sauteed, shredded chicken eggs, and salna. The mixture is mash-up with large iron spoons and iron griddles, to create the most delicious new food.
What I have provided below will be the recipes to make egg parotta. In the event that you’ve got chicken in your fridge you can include it. Additionally, salna might not be readily available at all time you go to the kitchen. This is why I have provided the recipe to make it without it. The iron griddle you have at home isn’t as strong like the ones that street stores are equipped with. Therefore, you might need to cook for a while longer to achieve that roast appearance.
Recipe for Kothu Parotta
Preparation time: 10 mins
Time to cook: 15 mins
- Parotta – 4
- Onion – 2 large (sliced lengthwise)
- Tomato – 1 largeor 2 small (finely chopped)
- Crushes ginger & garlic – 1 tbsp
- Green chill 4
- Garam masalaor Chicken Masala – 2 tsp
- Eggs – 2-3
- Mustard seeds 1/4 teaspoon
- Curry leaves 5
- Cilantro – handful
- Mint leaves 5-6 leaves
- Oil – 2 Tbsp
Method of Preparation
- The porattas are cut into smaller pieces and put the pieces aside.
- The oil is heated in a pan in a pan, then sprinkle curry seeds, mustard and the.
- Cook green chillies and onions until they turn golden brown.
- Add the tomatoes to the pan and cook for a bit. After that, add garam masala and some chopped cilantro, curry leaves and a couple of mint leaves.
- Mix in the shredded parotta. mix everything in. Allow it to cook for 5 minutes.
- Add the eggs, and continue mixing until the egg becomes cooked.
- Garnish with chopped cilantro and split green chillies. Kothu parotta can serve.
Specific steps to make Kothu Parotta
Cook the oil in a large bottomed pan, griddle , or Kadai (preferably casting iron). Sprinkle mustard seeds on top along with curry leaves.
Cook chopped green chillies and onions until they are golden brown. Mix in crushed garlic and ginger.
Add chopped tomatoes , and cook for a few minutes. Then add garam masala and chopped curry leaves, cilantro and a some mint leaves. Fry until everything is combined.
Shredded the parottas in a fine manner and mix them with the masala. Allow it to cook on medium temperature for 5 minutes. If needed, add more oil. The pieces of parotta need to be coated in the masala, and then cooked.
Add the eggs and continue mixing until the egg becomes cooked. Use a ladle to mix and shred further.
Garnish with chopped cilantro and split green chillies. Kothu parotta can serve.
- If you’d like a more spicy version, add some red chili powder as well.
Serving Kothu Parotta
- Serve with the raita to make a fantastic snack or for a meal.
Varieties of Kothu Parotta
If you aren’t able to have parotta on hand, you can substitute other ingredients such as chapati, bread or even bread and apply the same process.