Have you ever experienced a dish that’s not just a treat for the taste buds but also a feast for the ears? Kothu Parotta is just that – a popular street food from Tamil Nadu, India, known as much for its sound as for its spicy, savory flavors. This dish involves chopping and mixing parotta (a layered flatbread) with a variety of ingredients like eggs, meat, and a spicy sauce, all done on a flat iron griddle using heavy metal spatulas that create a characteristic clanging sound.
Kothu Parotta Recipe
Equipment
- Large flat iron griddle (or a wide frying pan)
- Metal spatulas (for chopping and mixing)
- Mixing bowl
- Knife and chopping board
Ingredients
- 4 Parottas preferably leftover and refrigerated
- 2 Eggs
- 2 Onions finely chopped
- 2 Tomatoes finely chopped
- 2 Green chilies chopped
- A sprig Curry leaves
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- to taste Salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
- Fresh coriander leaves for garnish
Instructions
- Prepare the Parottas: If using refrigerated parottas, warm them slightly on the griddle. Then, roughly tear or chop them into bite-sized pieces. Set aside in a bowl.
- Sauté the Base: Heat oil on the griddle. Add onions, green chilies, and curry leaves. Sauté until the onions turn translucent. Stir in the ginger-garlic paste and cook for a minute.
- Add Spices and Tomatoes: Mix in red chili powder, turmeric powder, and salt. Add chopped tomatoes and cook until they are soft and mushy.
- Cook the Eggs: Push the tomato mixture to one side of the griddle. Crack the eggs on the other side and scramble them. Once partially cooked, mix them with the tomato base.
- Add Chicken (Optional): If using, add the cooked and shredded chicken to the mix and stir well.
- Mix in Parotta: Add the chopped parottas to the griddle. Sprinkle garam masala over it. Vigorously chop and mix everything together using the metal spatulas. This step is crucial and gives Kothu Parotta its unique texture and flavor.
- Garnish and Serve: Finish off with a squeeze of lemon juice and garnish with fresh coriander leaves. Serve hot.
Tips and Information
- The key to perfect Kothu Parotta is in the chopping and mixing. The more you chop and mix, the better the flavors blend.
- You can customize it by adding vegetables like bell peppers or carrots.
- For a vegetarian version, skip the eggs and chicken, and add more vegetables or paneer.
Can I make Kothu Parotta with fresh parottas?
Absolutely, but leftover, refrigerated parottas give a better texture.
What other meats can I use in Kothu Parotta?
You can use mutton or even seafood, depending on your preference.
How can I store leftover Kothu Parotta?
Refrigerate in an airtight container and reheat on a pan before serving.
Is there a gluten-free version of this dish?
You can try using gluten-free flatbreads as an alternative to parotta.
Can Kothu Parotta be made spicy or mild?
Adjust the amount of green chilies and red chili powder to suit your taste.