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!
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.