Kothu Parotta is a popular South Indian street food dish, especially in Tamil Nadu and parts of Kerala. It’s made with shredded parotta (layered flatbread), mixed with a flavorful blend of spices, vegetables, and sometimes meat or eggs. Here’s a detailed recipe to make Kothu Parotta at home:
Ingredients:
- 4-5 leftover parottas (you can use store-bought frozen parottas or make them at home)
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup mixed vegetables (carrots, beans, peas, bell peppers, etc.), finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2-3 tablespoons cooking oil
- 2 eggs (optional, omit for a vegetarian version)
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions:
- Prepare Parottas: If you’re using frozen parottas, thaw them according to package instructions. If making parottas at home, cook them on a hot griddle until both sides are golden brown. Once cooked, shred the parottas into small pieces using your hands or a knife. Set aside.
- Cooking Base: Heat oil in a large pan or skillet over medium heat. Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Add Aromatics: Add minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
- Add Vegetables: Add chopped tomatoes and mixed vegetables to the pan. Cook until the vegetables are tender but still retain a slight crunch.
- Spices: Add turmeric powder, red chili powder, garam masala powder, ground black pepper, and salt to taste. Mix well to combine all the spices with the vegetables.
- Eggs (Optional): If using eggs, push the vegetable mixture to one side of the pan and crack the eggs into the empty space. Scramble the eggs until they are cooked through, then mix them with the vegetables.
- Add Parotta: Once the vegetables (and eggs if using) are cooked, add the shredded parotta to the pan. Mix everything together until the parotta is well coated with the vegetable mixture and spices.
- Cook Kothu Parotta: Continue cooking and stirring the mixture for another 5-7 minutes, breaking down the parotta further with the spatula or spoon. This process helps the flavors to meld together and the parotta to absorb the spices.
- Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with lemon wedges on the side.
Enjoy your homemade Kothu Parotta! It’s delicious on its own or served with raita or coconut chutney. Feel free to adjust the spice levels according to your preference.
