Kothu Parotta Recipe
Kothu Parotta, also known as Kothu Porotta or Kothu Roti, is a popular street food dish hailing from South India. This dish is made by finely chopping or mincing parotta, a type of Indian flatbread, and cooking it with a variety of ingredients such as vegetables, meat, and eggs. The dish is known for its bold and flavorful spices, and its unique texture, with the crispy parotta being mixed with the soft and succulent ingredients.Kothu Parotta is a delicious and popular street food dish (specifically Tamil Nadu). The dish is made by finely chopping or mincing parotta, a type of Indian flatbread, and cooking it with a variety of ingredients such as vegetables, meat, and eggs. The dish is known for its bold and flavorful spices and its unique texture, with the crispy parotta being mixed with the soft and succulent ingredients.
Ingredients
- 4 parotta
- 1 lb chicken cut into small pieces
- 2 cups Onions
- 1 cup Tomato
- 1 cup mixed vegetables such as carrots, bell peppers, and cabbage
- 2 tbsp Oil
- 1 tsp ginger-garlic paste
- 2 tsp kothu parotta masala or garam masala
- Salt
- 2 egg optional
- 1/4 cup coriander leaves / cilantro
Instructions
Pre-Cooking Prep Steps
- Finely chop or mince the parotta into small pieces.
- Finely chop the onions, tomatoes, garlic, ginger, and green chilies.
- If using, marinate the chicken in a mixture of turmeric powder, red chili powder, coriander powder, and salt for at least 30 minutes.
Cooking Steps
- Heat oil in a large pan or kadhai over medium heat. Add mustard seeds and curry leaves and fry until the mustard seeds start to pop.
- Add the chopped onions, tomatoes, garlic, ginger, and green chilies and fry until the onions turn translucent.
- If using, add the marinated chicken and cook until the chicken is fully cooked.
- Add the chopped parotta and stir well to combine with the vegetables and meat.
- Add the beaten eggs and continue to stir until the eggs are fully cooked.
- Season with salt and additional spices to taste.
- Serve hot with raitha or chutney.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Kothu Parotta is best served hot and can be enjoyed with raitha or chutney.
- The dish can be made with any type of meat, such as chicken, beef, or mutton.
- Vegetarian variations can be made by omitting the meat and adding more vegetables such as bell peppers or carrots
- For a more authentic taste, you can use ghee instead of oil while cooking.
- For a spicier version, you can add additional chilies or chili powder to the dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kothu Parotta Recipe
Amount per Serving
Calories
492
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
9
g
Cholesterol
167
mg
56
%
Sodium
201
mg
9
%
Potassium
576
mg
16
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
29
g
58
%
Vitamin A
2727
IU
55
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
9
mg
45
%
Vitamin B5
2
mg
20
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
18
mg
22
%
Vitamin D
1
µg
7
%
Vitamin E
2
mg
13
%
Vitamin K
19
µg
18
%
Calcium
86
mg
9
%
Iron
3
mg
17
%
Magnesium
51
mg
13
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.