How to Cook Appetizing Kothu paratha/ Kothu Parotta

Kothu paratha/ Kothu Parotta. Free UK Delivery on Eligible Orders Cut parotta into pieces or just tear them into pieces as shown in pictures. Heat oil on a medium flame, add onions, and sauté the onions for several minutes. Once the onions start turning to golden brown, add the chillies and ginger garlic paste and cook for a few minutes.

Today of course i will be sharing with you all the recipe for " Veg Kothu Parotta ". Its yummy,delicious and Perfect for breakfast, dinner or as a snack…. Though the Kothu Parotta recipe is pretty popular in Tamil Nadu too. You can have Kothu paratha/ Kothu Parotta using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kothu paratha/ Kothu Parotta

1. Prepare of Kerala Parotta.
2. It's of Onion ( Medium Sized).
3. You need of Green Chillies.
4. You need of Chillies Dried Red.
5. You need of Curry Leaves.
6. You need of Ginger Garlic Paste.
7. Prepare of Chicken masala powder.
8. It's of Tomato (small/ medium).
9. Prepare of Salt.
10. Prepare of Turmeric powder.
11. It's of Chilli powder.
12. Prepare of Eggs.
13. Prepare of Oil.
14. You need of Cilantro leaves.

Parotta is a layered flat bread made with maida or the refined flour. Pretty much similar to the lachcha paratha, the only difference being that it is made with maida instead of whole wheat flour. Kothu Parotta - as the name suggests is parotta that is scrambled/chopped (kothu) and is spiced up. There is a special way to Kothify (scramble/chop) parottas.

Kothu paratha/ Kothu Parotta instructions

1. Chop onion and chilies. Chop tomato. Tear the kerala parotta roughly. (you can also use paratha as an alternative) Keep aside..
2. Heat oil in a pan (Preferably non stick pan) and add mustard seeds..
3. After the mustard seeds splutter, saute onions, curry leaves, green chilies and red chilies until the onion is cooked and translucent..
4. Add the diced tomatoes and cook until soft..
5. Reduce heat and add ginger garlic paste, chicken masala powder, red chilly powder, turmeric powder. Stir fry for a minute.In case you do not have chicken masala use 1/2 tablespoon of coriander powder and 1/2 teaspoon of garam masala..
6. Add the roughly torn parotta pieces and stir fry on high heat for a few minutes..
7. Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Parottas..
8. Cook for another couple of minutes on medium heat..
9. Garnish with coriander leaves..
10. Serve with Raita. (Though I like it without raita).

Usually when this is made as a street food, there is a large cast iron pan and the parotta master kothifies one or two parottas using a sharp ladle or a glass directly on the tawa. Kothu Parotta just means it's 'minced' or 'beaten-up' Parotta…and there are a lot of variations to this wonderful dish that you can just whip up and impress everyone. Muttai Parotta as it is called in Tamil Nadu is a dish based on a the Sri Lankan version, where it originated as Kothu Roti. It is made using paratha, eggs, some meat, and a spicy curry or gravy that are tossed together in a hot cast-iron griddle with sufficient oil. Egg Kothu Parotta (Paratha) is simply leftover parotta sauteed along with onions, Indian spices, plain salna and most importantly eggs.