Kothu Parotta Using Eggs / Muttai Kothu Parotta / Madurai Kothu Parotta / Mutta Parotta / Egg Parotta / Egg Kothu Parotta / How to make Kothu Paraotta / Tamilnadu Style Kothu Parotta / Street Food Parotta / Road Side Shops Kothu Parotta / Parotta Salna / Thattu Kadai Parotta / Chalna / Fast Food Parotta / Chciken Kothu Parotta / Mutton Kothu Parotta / Veechu Parotta / Chili Parotta / Spicy Kothu Parotta / Madurai Parotta /Kothu Roti / Mutta kothu Roti / முட்டை கொத்து பரோட்டா
Kothu Parotta is a delectable street food from the South Indian State of Tamil Nadu. These oily kothu parottas can make anyone feel a little queasy but with the first bite, you will realize “what taste is all about!” Super characteristically crisp, parched flaky outer crust, with light touch of soft scrambled eggs… smothered with meat based salna on top….. every bite leaves a kind of earthy aftertaste! We have had many road trips and would always stop at these colorful road side (thattu kadai) shops for quick munch, especially during our trip to Madurai and neighborhood areas, which itself is very famous for variety of parottas. Mutta Parota, Chicken Kothu parotta, Mutton kothu parotta, plain parotta salna, veechu parotta, chilli paraotta…. you name it and they have every kind that could possibly be!
Mostly these shops just plunges into darkness out of nowhere with colorful generator powered lights-the first thing that catches your eye, then it is the open air kitchen where the parotta master making beautiful swirly dough which goes into boiling oil… dancing in the hot iron griddle with eggs and veggies… getting heavy pounding with a sharp spatula- which gives a distinct sound when the iron griddle meets the sharp spatula blades. Wow! typing these makes me hungry, what would happen if its in front of me…. 😛 A full stomach feeling seems to last forever!
| Ingredients | |
| Plain Parotta | 5-6 small |
| Eggs | 3 |
| Onion | 2 (about 1 cup chopped) |
| Tomatoes | 1 (1/2 cup chopped) |
| Ginger | 1″ piece( crushed) |
| Garlic | 5 cloves (crushed) |
| Green Chili | 2 (chopped) |
| Cumin seeds | 1/2 teaspoon |
| Curry leaves | 10 |
| Turmeric powder | 1/4 teaspoon |
| Red Chili powder | 1/2 teaspoon |
| Coriander powder | 1/2 teaspoon (optional) |
| Black pepper powder | 1/4 teaspoon (freshly ground) |
| Salt | 1/2 teaspoon |
| Coriander leaves | a few for garnish |
| Oil | 2 tablespoon |
To start with- click the link here PAROTTA and try making plain parottas- skip if your using store bought ready made parottas which are available in most Indian grocery stores in the frozen aisle.
Keep all the ingredients ready fo making this kothu parotta… a iron kadai / griddle would be great for this recipe…. Shred the parottas using pulse setting in your mixer or just tear them roughtly using your hands.
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Heat oil in a kadai and season with cumin seeds, fennel seeds and curry leaves. Let them sizzle a bit, followed by chopped onions, green chili, garlic and ginger. Fry till translucent.
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Try adding freshly crushed ginger and garlic for this recipe instead of ginger garlic paste,that gives a nice punch! Now add the chopped tomatoes along with turmeric powder, chili powder, coriander powder, black pepper powder and salt. Fry them for couple of minutes until the tomatoes crush and blend well with the masala. Make sure the masala is slightly on the dry side before adding the parottas.
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Add the shredded parottas to this mixture and give quick toss to coat the masala all over. Make small dent in the center and add few teaspoon of oil in it. Bring the flame to high now, drop the eggs in it along with a pinch of salt & pepper and beat right in the pan. wait for few seconds for them to cook and set. Now quickly stir them to coat all over the parotta mixture. Garnish with some curry leaves and coriander.
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When adding the eggs the mixture may look sticky and wet but once the eggs cook fully they turn beautifully dry with light coating over every tiny bit of the parottas. Serve hot with salna or raita! Chop… chop… chop… Enjoy!
Notes:
- Yields about 2-3 adult servings.
- Making Parottas at home can be time consuming use store bought ready made to cut down on the work.
- Make it vegetarian by skipping the egg. Throw in veggies if you like!
- Ginger garlic paste is fine too for this recipe but freshly crushed ginger & garlic recommended for the special kick!
- Adding fennel gives immense flavor, do not skip that.
- Add in leftover chicken curry or mutton curry for added addiction!
- This is an old post getting face lift today, my old pic is a beauty too… I didn’t want to discard 😆
65 Comments
Yesterday tried Mutta Kothu Parotta from your blog.I was Craving this for long tym.Really,it tastes FINGER-LICKING good.Thank you mullai sisi for the recipe 🙌
Nisha, so happy that you tried and again thanks for the tag and mention🙂you are a sweetheart🥰🥰
Looks very delicious and tempting:)…Lovely clicks dear:)…It’s my favourite too…Thanks for sharing:)
This kothu parotta looks so yummy..loved the pics
Who can say no to this classic dish, I am in love Mullai.
Semma.. Adi dhool Mullai.. This is my favourite, Exact recipe of wat u do but i add salna to the parota as u mentioned in notes da.. Falling in love with the pic.. Hugs to you..
Thank you Farin! A Big hug to you as well for the lovely comment!
Lovely clicks Mullai. Never heard about kothu parotta before, but its such a great idea. Love your presentation and how you’ve explained it all.
ultimate pic pa:-) semaiya irukku, i can finish one bowl
Thanks Vidya!
Kalakkal ponga!!! Last pic is presented simply awesome 🙂
Thank you Malar!
By the way, kothu is a srilankan dish from batticaloa, srilanka, Not a tamil nadu dish..
Well Parathas are essentially north Indian in origin, where the diet is wheat based. Different regions have different types of parathas – the flaky type is essentially an origin of Punjab (laccha parathas).
Who cares if it is not a Tamil dish? After all parathas did not originate in Batticaloa?
Parathas (made of wheat flour) are north Indian in origin. Parottas (made from maida are south indian / srilanlkan in origin
We called it muttai poratta. It is very famous in south tamil nadu particularly in madurai area. We can’t eat Srilankan food. They don’t know any other spices apart from Chilli.
Jeyakumar,
Some authentic Sri Lankan (Tamil) recipes are available under Busy Bee in SIO. Check them first, before commenting about the spices. Sri Lankans use spices too, but to the level it does not destroy the actual taste of the veges/meet.
Kothu is not just a Batticaloa food. It is popular among Tamils and Sinhalese. Let it be South Asian food.
Hi…i wanted to know how many servings is this for? I need to cook for 6…
i want in vegetarian hot chilli parotta,pls send me a recipe
Hi Mullai,
I just finished making this recipe.I added 1/2 tsp mutton masala to it.
Turned out awesome.My husband loved it.
Thanks a bunch.
Regards
Sudha
wow…Mullai…This is Ranjeeta from california..It is Excellent…I love this very much.,…Thanx for ur recepice…Keep on Postin like this..
Hai Mullai,this is akila from calfornia.I was tempted by your receipes .We are pure veg so can we make the same kottu parotta without usung the egg or let me know that it is good with the egg.I really love to try all of your receipes and would like to post some receipes .But only thing is i don’t have any pictures to show on my receipes .Have a Good Day .
Akila, you can make it without eggs, add little fennel seeds for extra flavour or even garam masala powder. Those are not really substitutes for eggs but atleast you won't feel blunt tasting parottas. Thanks for your feedback.
Mullai
Not sure how many times I tried this .. always turns out to be an yummy dish for our dinner. But still I keep checking the recipe to get the amount in teh ingredients to get the exact taste…
thx thx thx
Jaya
Jaya thanks… just eye ball it couple of times then you will master the secret.
Hi Mullai,
I accidentally came across your site and found the recipes wonderful. Though I am in India but away from Chennai.. I miss Ceylon egg parotta as they make in Buharis in Chennai which appears basically of maida with egg and minced meat thrown in with onions and tomatoes.. Do you by any chance know how to make it? If so please let me know.. I want to cook it for my kids and husband.
Regards,
CPillai
C Pillai, check my roti canai recipe under bread category. Try making them and top with kheema. Yeah we do make those at home will update sometime soon. Thanks.
Hi mullai,
Just now i tried it out.Its really superb!!!!
Hi mullai,
ur recipes are simply superb. this one is really awesome. ur wonderful presentation made me try this.
it came out very well. thanks for ur good work.
mohana
wow! really awesome.keep the good work going.
Hi Mullai
We felt that we have eaten something really delicious from our native.thanks for the recipe.
Hi Mullai
Great recipe. I had been wanting to make this ever since I had it at Saravana Bhavan (New Jersey, US). It was as good as the one I had there. I served it with onion raita and lemon wedges. Great taste, thanks for posting this recipe.
Mullai,
Can’t resist to try this again, so tried for dinner again and as usual this is the ultimate. Hats off to you.. Can we add some food color to get a nice coloring.
regs
Jaya
Do you have any idea that how to make this soup ? Aruna Soup Roadside soup stall in Chennai. They serve veggie, mushroom etc…with fried flakes as toppings…Yummy…
Regards,
Shan
Hi Mullai i tried this today for my hubby’s lunch…He just tasted a bit while i made it…He told it tasted good. But soooo sad I’m in diet 🙁
Regards,
Shan
hi mullai i tried this today. it came out in excellent way.thanks a lot. waiting for more of ur recipes
Hi,
this is awesome to look.
But my doubt is shall we fry the barota’s before adding it in to the mixture????
Anandhi,
If using store bought frozen, slightly toast in the tawa or microwave covered with a paper towel for 10 seconds. It has to be in room temperature to proceed with the recipe. Hope htis helps.
Hi Mullai,
I made chilli kothu parotta last night for dinner. Wow it was yummy.
Romba naal aasai niraiveriyathu.Thanks a lot.
kavi.
Hi Mullai
I am a regular reader of your website , though i have not made any postings or comments, But honestly all the recipes are very good and very well presented. I haev tried this Chilli Kothu Parotta several times for dinner and it always turns to be awesome. You can add some cooked white channa along with this while tossing ( You can add about 1/2 can of cooked Garbanzo beans) and capsicum while frying along with onions, it tastes so well. Simple curd onion Raidha goes well with it.
– Thanks and keep up the good work.
Jaya Lakshmi
California
Jaya, thats a wonderful tip and sure would give a try next time. Hope members would also try and enjoy. Thanks for sharing with us.
I tried this receipe the outcome was good. But some variations: Exactly as a road side stall they will add a cup of kuruma while making Egg/chicken kothu parotta…but all the ingredients remains same. Thanks for ur receipe.
wow…i tried ths n cameout good.as mercy said,me too tried with chappathi n it was awesome.
Hi Mullai,
I prepared this for breakfast today and it was marvellous. But I used chapathi instead of paratha, but still the taste was superb. Kalakuringa ponga… And am gonna try puliohara today.
Mercy
Kothu chapati for breakfast??? pretty heavy yaar… Anyways thanks and have fun cooking pulihora.
Have breakfast as an emperor, lunch as a king and dinner as a begger. So its not heavy I suppose mam :):):)
We eat the other way. Eat bread in the morning and kottu roti or chappathi at nights. Btw, I just followed how you have given here; The taste was awesome. I made for our friend's b-day. We ate and could not move at all. Just slept in the hall that day. Forgot to write it. Thank you mam.
And abt the kothu chapathi, You should try it as It also tastes good. Can use bread instead of roti too. It tastes good as well :):):)
Hi Mullai,
It was awesome..This was the first dish i tried and I tried to make your other recipes and they come out excellent..Whenever i want to make some dish i will see your website only…Hats off to You!! Keep up the great work!!
And could u also post me the MOUR(spelt as more) kozhambu recipe please.
HI Mullai,
I tried this recipe without the egg….it was simply superb!!!!!!!!!!!! A million thanks to you :)))
Thanks again,
Meena.
Hi, this recipe came out really well just as in the picture above. All of us enjoyed it.
nerthiyana samayal sootchumam, Neer Vaazhga um thondu vaazhga! valarga!
Thozhi melum nalla samayal muraigalai ariya aasai padugirean.
Muthal murai avvalavu sariyaga varavillai, irandam murai kaiyyil sikkiyathu porumaiyudan seithathaal.
Naakku sappu kottum Nandriyudan,
Amudha
from Bahrain
Hi Mullai,
This is Nellai Lakshmi. I am leaving in Tokyo. I got ur site in google search for “chalna”. I tried ur recipe chicken chalna replaced chicken with vegetables. It turned out good. Thanks a lot. Planning to try one by one. Your presentation is good which tempts me to try. Keep it up.
cheers
Nellai
Hai Mullai,
Jus came across ur website 2day….found lot of yummy yummy recipes…The best way 2 get into a man’s heart is though his stomach…hence will try them n get back 2 u….
mullai,don’t u need to add the common masala items like elachi,cinnamon,cloves and cardamom for flavour? don’t u need ginger,garlic too?
Again someone did not read anything properly. Ginger and garlic paste is used here. Elachi used for sweets & curries. Cinnamon, cloves and cardamom are used for curries and garvies. Still you can add if you like. But, mostly they are not added for egg kottu parotha.
Hi Mullai my style of Veg kothu parotta is;
Ing; 1 onion , 1 tomato, 1capsicum (all veg cut into very small pieces), 1tsp chilli pwd, 1/2tsp turmeric pwd, salt, 1-2tsp garam masala pwd, 2-3 parotta, oil, coriader leaves.
Heat oil add onions fry then add tomatoes stir for sometime then add capsicum fry for a while ,then add all powders chilli, turmeric, garam masala, and salt lastly add crumbled parotta and finish with coriander leaves.
Hi mullai, This is anu…this site is very nice and ur way of presentation is excellent…i am going to try kothu parotta this week…thnx a lot for the recipie…keep on going with ur excellent wrk.
Hi mullai ,
this is kavitha again.thank u very much.i’m from tanjore. now i’m in houston,TX. Today i tried u’r puffS recipe my husband & my children liked it very much.thank u for nice recipe.i want to try u’r chilli paratha & gobi manchurian.i’ll try it oneday.thank u verymuch again.bye.
HI MULLAI,
i’ve read all your recipes.all the recipes are very good.can i ask u one question?that u are which city
in tamilnadu?let me know pls. because your moms reciopesare different.thanks.
Hi Kavithaarun,
Chennai is my hometown.
Waaa… Mullai!!!!! You made it finally…Thats our mam…I saw many requests for chilli paratha so this weekend I wanted to make it(we srilankan call it as kotthu roti) & post the recipe with pictures. Anyways, Guess this is gonna be dinner today in our readers hse :))
Btw, We can even make chicken kothu paratha in this way.We should make thick chicken curry & add it before adding roti and stir for 5 mins.This works to all curries. But, they should be very thick gravies. Or just take the chicken from curry and add.
Cheers Manoo
Manoo,
I read all your post and thanks a lot for sharing such wonderful recipes. My post about chilli parotta is just a beginning as so many people have requested for the basic preparation. Here in Tamil Nadu, you get different kinds of kothu parotta.. minced meat, chicken, paneer, Chinese, veg kothu parotta.. the list goes on. I will try to post one by one, meantime you can also post your Sri lankan kothu roti recipes. Do you by any chance prepare roti canai? If so pls share that recipe too.
I nvr make paratha as we got a cook who can make it well. I only sit & eat it. We made kottu for our potluck in uni last week. I took a pic too. Need to write how we made it with very few ingredients. Iam running out of time as in a sem we need to design two things. We also have to machine them. Thats sad…
Its really difficult to get all those stuff you mentioned. So I only try with what I got in my room. However, it turns out well. Guess, It would be really awesome if I use all ingredients. Will give a try in summer vacation. I need much time to try paratha. But will try & surprise my family & friends.
Cheers
Manoo
Thanks Mullai.I used to visit ur website daily. Chilli parotta is going to be our dinner today. Once again thanks for ur great effort.Keep it up.
HI MULLAI THIS IS LEEMA,AND I WAS GOING THROUGH UR SITE AND ITS VERY GOOD AND ONE MORE THING THE WAY U PRESENT IT IS WHAT MAKES IT UNIQUE AS MOST PEOPLE DONT CONCENTRATE ON PRESENTATION ,U REALLY DESERVE A THREE CHEERS!!!