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 😆
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