Kothu Parotta

Kothu Parotta

Bring the popular Tamil street food to your own kitchen with this simple, yet delicious Kothu Parotta recipe with step-by-step photos. Easy homemade Veg/Egg Kothu Parotta recipe!

How To Make Kothu Parotta

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Course: Main Course

Cuisine: Tamilnadu Recipes

Keyword: Quick Recipes, Street Food Recipes 

Servings: 2 people 

Calories per Serving: 160kcal

Equipment

  • Thick Bottomed Kadai/Fry Pan

Measurements

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 the 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.