Kothu Parotta (Spiced Shredded Flatbread)

- Submitted by Priya

(Kotthu Parotta, Chilly Parotta, Kothu Barotta)

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Kotthu Parotta also called as Chilli Parotta is a famous dish in Tamil Nadu, especially in Kanyakumari & Virdhunagar district. It is usually made with left over parottas but is in high demand almost everyday. Left over parottas or fresh parottas are shredded and mixed up with lots of sauteed onions, shredded chicken, eggs and some salna. It is together pounded using heavy iron spoons in thick iron griddles to create a new delicacy.

What I have given below is the recipe for egg parotta. If you have chicken on hand, please add it. Also, salna may not be on hand every time at home. So I have shared the recipe of making without that. The iron griddle at home is not as thick as the ones the street shops have. So you may have to cook a little longer to get that roasted texture.

Recipe for Kothu Parotta

Preparation time: 10 minutes 
Cooking time: 15 minutes
Serves: 4

Ingredients

• Parotta - 4
• Onion - 2 big (sliced lengthwise)
• Tomato - 1 big/ 2 small (finely chopped)
• Crushes ginger & garlic - 1 tbsp
• Green chilly - 4
• Garam masala/ Chicken Masala - 2 tsp
• Eggs - 2-3
• Mustard seeds - 1/4 tsp
• Curry leaves - 5
• Cilantro - handful
• Mint leaves - 5-6 leaves
• Oil - 2 tbsp

Method

1. Shred the porattas into small pieces and keep aside.
2. Heat oil in a pan, splutter the mustard seeds and curry leaves.
3. Fry onions and green chillies till they become golden brown.
4. Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and very few mint leaves.
5. Add the shredded parotta and mix everything together. Let it cook for 5 minutes.
6. Add the eggs and keep mixing till the egg gets cooked.
7. Garnish with cilantro and split green chillies. Kothu parotta is ready to be served.

Detailed Steps to make Kothu Parotta

Heat oil in a heavy bottomed pan, griddle or kadai (preferably cast iron). Splutter the mustard seeds and curry leaves.

Fry some chopped onions and green chillies till they become golden brown. Add add crushed ginger and garlic.

Add chopped tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and few mint leaves. Fry till everything comes together.

Shredded the parottas roughly and mix with the masala. Let it cook on medim heat for 5 minutes. Add additional oil if needed. The pieces of parotta has to be coated with the masala and get roasted.

Add the eggs and keep mixing till the egg gets cooked. Pound with a ladle continuusly to shread and blend everything further.

Garnish with cilantro and split green chillies. Kothu parotta is ready to be served.

Tips

• If you want a spicier version, add little red chili powder too.

Serving Kothu Parotta

• Serve with raita as a wonderful snack or as a meal.  

Varieties of Kothu Parotta

If you do not get parotta, you could use other ingredients like chappathi or bread and follow  the same method.

More Roti Varieties

Parotta	Mughlai Paratha	Pooran Poli	Paneer Paratha
See more ⟩⟩

Comment by ANU SUBRAMANIAN
           very nice and easy to prepare
thank u

Reply :-
           Happy to hear that.

Comment by Selvendran Nallathambi Varathan
         Wooooooooooow...I tried it today....it came awesome...I liked it..
Thanks a lot
 
Reply :-
          Thats nice to hear. Enjoy!!

Comment by Fatimah Thaga
           Hi
Is there any recipes for left over bread...or can I substitute this recipe with bread? Thanks.
Ur old fan...
 
Reply :-
          You can substitute old bread in this recipe. It tastes delicious.
 You can also make bread pudding or bread upma with leftover bread. Here is the recipe.
Recipe for rice pudding

Comment by Padmini Arcot 

         Hi,
Avesome recipe, but missed how much oil to be used. If you could up date it would be a great help..
All the recipes are great in this site..
luv u guys...

Mini 
         
Reply :-
         Thanks for your appreciation and your suggestion Padmini.  I've updated the ingredients list .

Comment by priya kannan on 08 February 2010 01:31AM 
         hai iam new to this site allrecepies are good and also tasty.
         
Reply :-
         Thanks a lot Priya.

Comment by kasturi naik on 02 February 2010 12:27PM
         waw, what a nice recipe.i tried this today. excellent ,crispy and tasty.
 
Reply :-          
         thank you kasturi...

 Comment by Panda Bear on 01 February 2010 09:05AM
            heyy there. I am only a 17 yr old gurl buh i love cookin as much as i love kotu roti. && dis was an awesome recipe. I JUS LOVED IT> =D Great Job. 
 
Reply :-
           Thanks Panda!!!!

Comment by UTHARA MURUGAVEL  on 15 June 2009 21:41PM
           Hi Priya,
I have tried this recipe and it turned out well.
 
Reply :-
          Good to hear that Uthara.

Comment by Fatimah Thaga on 06 February 2009 02:06AM
           Hi  I have tried ths recipe. It is very good. Thanks.
 
Reply :-
          Good Fatimah.

 Comment by Fatimah on 10 November 2008 01:49AM        
            Dear Dahlia, i wanted to try this recipe but i got a doubt. What is the size of the Barotta that u are using as i wanted to substitute with paratta. Some prattas here in Singapore is either small or medium. 
 
Reply :-
           The parottas used here are medium sized ones.

 Comment by vasinti on 04 September 2008 01:09AM        
            hi, i'm vasinti from malaysia. very happy to find your site. a very great site for receipes. thanks a lot & lov u.
 
Reply :-
           thanks vasinti. do try the recipes and let me know how it comes.

 Comment by Laurence on 28 July 2008 11:59AM   
           Please. I speak so little english. Can I have this recipe in French ? Thanks 
 
Reply :-
           thanks for visiting the website but noone here knows french. sorry about that.
 

Comment on Tuesday, June 24, 2008 9:46:10 AM                 
             hi dear i am from andhra born n settled in mumbai so some names i dont kno like barrota n i wld like to try plz tell me wht is barrota n how it is made love 
 
Reply :-
           you can make barotta from scratch with the recipe given here.