Kothu Parotta Recipe
Recipe type: Appetiser
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. The first time I had this dish was at a small little road-side shop in Trivandrum (aka Thiruvananthapuram), though origianally from Tamil Nadu! Enjoy this wonderful dish from my past:) Perfect for breakfast, brunch or just a snack.
- Parotta – 3, chop or break into small pieces (available in Indian grocery stores in the freezer section)
- Oil – 1 Tbsp
- Mustard Seeds – ¼ tsp
- Curry Leaves – few
- Green Chilies – to taste, finely chopped
- Ginger – 1 tsp, minced
- Onions – ½ medium, finely chopped
- Tomatoes – 1, medium, finely chopped
- Chaat Masala – ¼ tsp
- Garam Masala – ¼ tsp
- Red Chili Powder – to taste
- Salt – to taste
- Cilantro – garnish
- Eggs – 2
- Heat Oil in a medium pan on medium heat.
- Add Mustard Seeds and let them pop.
- Add Curry Leaves and Onions and cook until translucent.
- Add minced Ginger and Green Chilies and cook for 1 minute.
- Add Tomatoes and cook for few minutes until soft.
- Add Chaat Masala, Red Chili Powder, Garam Masala and Salt. Mix well.
- Add chopped Paroatta and cook until the Parotta gets heated all the way through.
- Add in some of the chopped Cilantro and save some for garnishing.
- Break the Eggs into the pan and mix continously till the eggs are fully cooked.
- Garnish with the balance of the Cilantro.
- Serve hot with Cilantro & Mint Raita.
1. Use Malaysian Paratha (be sure to cook, chop and then add them), available at Oriental and Indian stores, in the freezer section if Porotta/Parotta is not available or use home made chapatis or parathas.