Kothu Parotta Recipe: Here's How To Make This Classic South Iconically Indian Dish At Home

South Indian cuisine is renowned for its rich flavours and diverse range of dishes. Among these, Kothu Parotta stands out as a classic street food delight. Originating from Tamil Nadu, Kothu Parotta is a hearty and flavorful dish made from shredded parotta (layered flatbread) mixed with a medley of spices, vegetables, and sometimes meat or eggs. Its unique texture and aromatic spices make it a favourite among food enthusiasts. This recipe is by Chef Smit Sagar.  

Kothu Parotta is bursting with flavour. The shredded parotta absorbs the spices and other ingredients, creating a rich and aromatic dish that's both savoury and satisfying. The shredded parotta has a unique texture that's both soft and slightly crispy, adding a delightful mouthfeel to the dish. It's mixed with other ingredients like onions, tomatoes, and sometimes scrambled eggs or meat, adding even more texture variation. You can find variations with different meats like chicken, mutton, or even seafood, or opt for a vegetarian version with just vegetables and eggs. This versatility allows you to tailor the dish to your taste preferences.

If you're looking to recreate the magic of South Indian street food at home, here's an easy recipe to get you started, take a look: 

How To Make Kothu Parotta:

1. If you're using frozen parottas, heat them in a pan according to the instructions on the package. Once heated, shred them into small pieces using your hands or a knife. Otherwise, you can also make parottas at home. 

2. Heat oil in a large pan or kadhai over medium heat. Add chopped onions and saute until they turn translucent.

3. Add egg, chopped green chilies, ginger-garlic paste, and curry leaves to the pan. Saute for a couple of minutes until the raw aroma disappears.

4. Now, add turmeric powder, red chilli powder, and garam masala to the pan. Stir well to coat the onions and aromatics with the spices.

5. Add chopped tomatoes and capsicum to the pan. Cook until they turn soft and mushy, stirring occasionally.

6. Once the vegetables are cooked, add the shredded parottas to the pan. Mix well, ensuring that the parottas are coated evenly with the spices and vegetables.

7. Taste the mixture and adjust the seasoning with salt and additional spices if needed. Cook for another 5-7 minutes, stirring occasionally, to allow the flavours to meld together.

8. Once done, garnish the Kothu Parotta with fresh coriander leaves. Serve hot with raita, or any chutney.