Kothu Parotta is a lick smacking recipe from South India. It is made by tearing Parotta into small pieces and then sauteing with onions, eggs, chicken or mutton gravies and masala powders. Thanks to all the varieties of Frozen Parotta/ Paratha available in Indian Stores in US. We can easily make Kothu Parotta without having to struggle with Parottas. You can serve Kothu Parotta as a snack or even as a meal since it is quite heavy. The Kothu Parotta which we get in restaurants generally use Kerala Parotta or Malabar Parotta. But when you are making this dish at home, you can use Chappathis or Parathas.
I used Frozen Malaysian Parathas for making this Kothu Parotta. Malaysian Parathas tend to be sweet. So I added more green chillies to compensate for the sweetness. Go ahead and enjoy this delicious meal.
- Kerala Parotta/Malayasian Paratha – 4 (Tear it into bite sized pieces)
- Diced Onions – 1 medium
- Chopped Green Chillies – 4
- Curry Leaves – A sprig
- Chopped Tomatoes – 2 medium
- Ginger Garlic Paste – 1 tbsp
- Chicken Masala Powder – 2 tbsp (Alternatively, you can use 1 tbsp Garam Masala Powder and 1 tbsp Coriander Powder)
- Red Chilly Powder – 1 tbsp
- Tomato Ketchup – 2 tbsp (optional)
- Mustard Seeds – 1/4 tsp
- Eggs – 2
- Oil – 2 tbsp
- Heat oil in a big non stick pan and splutter mustard seeds.
- Saute onions, curry leaves and green chillies until the onions turn translucent.
- Add the diced tomatoes and allow it to cook until soft and pulpy.
- Reduce heat and add chicken masala powder and red chilly powder. Stir fry for a minute
- Add tomato ketchup along with salt and mix well.
- Throw in the roughly torn Parotta pieces and stir fry on high heat for a few minutes.
- Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixe with the Parottas.
- Heat for 2 more minutes and then switch off the stove.
- Serve with any Raitha or plain curd.
thanks for the recipe.
do you first cook and then tear the parota into pieces and do you cut them into pieces when it is frozen?