Bring the popular Tamil street food to your kitchen with this simply delicious Kothu Parotta recipe with step by step pictures. Easy homemade Veg/Egg Kothu Parotta recipe!
Last week I shared the recipe for making Traditional Parotta at Home and you know what started the whole process?! I was telling the husband that it had been ages since I made Kothu Parotta and I was really craving for some. We were not comfortable stepping out of the house to buy a pack of ready-to-eat parotta and as luck would have it, none of the online stores had any frozen parottas too. The husband promised to make me some authentic parottas at home and we had so much fun making the recipe together. I then converted some of those parottas into our favorite Tamil street food – Kothu Parotta!
Years ago, I posted the recipe of Egg Kothu Parotta – it is a very old recipe with simple, basic pictures that really don’t do any justice to the recipe. I took this opportunity to remake the same recipe and clicked new pictures of the Veg Kothu Parotta. It is really simple if you have pre-made parottas. The onion tomato masala with some regular South Indian spices is all it takes to make this delicacy at home. It is easy to make the egg or meat version of the recipe with addition of very few ingredients but the plain kothu parotta itself is really delicious – all you need is a bowl of thayir pachadi/onion raita on the side.
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. 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. The onions, tomatoes and spices are fried on the tawa and then the scrambled parottas are added. Small bite sized pieces of parotta soak up in all the flavors of the masala and the whole dish is just hot, spicy but is also moist. When the masala & the parotta ratio is right, it doesn’t dry out.
Video Recipe
How to make Kothu Parotta
Kothu Parotta
Equipment
- Thick Bottomed Kadai/Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 Parotta recipe link in steps below
- 2 Medium Onions Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- 1 -2 Green Chillies Slit
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Fennel Seeds
- ½ tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Black Pepper Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- Salt as needed
- Few Fresh Curry Leaves
- Few Fresh Coriander Leaves Finely Chopped
Instructions
- In a pan heat 1 tablespoon oil. Add ½ teaspoon each of mustard seeds and fennel seeds. As they splutter, add fresh curry leaves and slit green chillies.
- Next add 2 medium onions finely chopped. Fry until translucent.
- Add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.
- Now add 2 medium tomatoes finely chopped. Cook them until mushy.
- Add all the spice powders – ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon black pepper powder and ½ teaspoon garam masala powder.
- Cook all the spice powders for 3-4 mins on low flame.
- Meanwhile, scramble/chop 3 parottas using a tumbler with sharp edges or using a spatula with sharp edges.
- Alternatively, you can also cut it into small strips using a knife.
- Now add salt required for the masala. Mix well.
- Add the chopped parotta pieces into the pan.
- Mix well quickly making sure each piece is coated in the masala.
- Finally add finely chopped coriander leaves. Remove from heat.
- Serve hot immediately with onion raita and salna.
Video
Nutrition
Detailed step-wise picture recipe of making Kothu Parotta
In a pan heat 1 tablespoon oil. Add ½ teaspoon each of mustard seeds and fennel seeds. As they splutter, add fresh curry leaves and slit green chillies.
Next add 2 medium onions finely chopped. Fry until translucent.
Add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.
Now add 2 medium tomatoes finely chopped. Cook them until mushy.
Add all the spice powders – ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon black pepper powder and ½ tsp garam masala powder.
Cook all the spice powders for 3-4 mins on low flame.
Meanwhile, scramble/chop three parottas using a tumbler with sharp edges or using a spatula with sharp edges.
Alternatively, you can also cut it into small strips using a knife.
Now add salt required for the masala. Mix well.
Add the chopped parotta pieces into the pan.
Mix well quickly making sure each piece is coated in the masala.
Finally add finely chopped coriander leaves. Remove from heat.
Serve hot immediately with onion raita and salna.
Recipe Notes
- Adjust spices as per preference.
- You can use frozen or ready-to-use parottas to reduce the effort.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
[…] biriyani or pulao but more than that, I simply love it along with parotta and all its variants like Kothu Parotta and Chilli Parotta. I am really not sure of the origin of the raita recipe but in Tamilnadu it was […]