Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Kothu Parotta (Shredded Spicy Indian Layered Flatbread)

 Published 2008-Feb-05   Updated 2018-Sep-17

- Submitted by Priya

(Kotthu Parotta, Chilly Parotta, Kothu Barotta)

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Kotthu Parotta also called as Chilli Parotta is a very very famous dish in Tamil Nadu especially in Kanyakumari district. It is usually made with left over parottas. Left over parottas are shredded and mixed up with lots of sauteed onions, shredded chicken, eggs etc to create a new delicacy. What i have given below is the recipe for egg parotta. If you do not get parotta, you could use other ingredients like chappatti or bread and follow  the same method.

Varieties of Kothu / Chilli Parotta

  • Chicken Kothu Barotta- Add shredded chicken along with parotta pieces.
  • Chilli(Kothu) Paratha - Substitute paratha for parotta.
  • Chilli(Kothu) Chappatti - substitute chappatti instead of parotta.
  • Chilli(Kothu) Bread - substitute sandwitch bread instead of parotta.

Recipe for Kothu Parotta


  • Parotta - 4
  • Onion - 2 big(sliced lengthwise) Tomato - 1 big/2 small (finely chopped)
  • 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

Kothu Parotta Ingredients


  1. Shred the porattas into small pieces and keep aside.
  2. Heat oil in a pan, splutter the mustard seeds and curry leaves.

    Kothu Parotta Preparation Step

  3. Fry onions and green chillies till they become golden brown.

    Kothu Parotta Preparation Step Kothu Parotta Preparation Step

  4. Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and very few mint leaves.

    Kothu Parotta Preparation Step Kothu Parotta Preparation Step

  5. Add the shredded parotta and mix everything together. Let it cook for 5 minutes.

    Kothu Parotta Preparation Step

  6. Add the eggs and keep mixing till the egg gets cooked.

    Kothu Parotta Preparation Step

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

    Kothu Parotta Preparation Step


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

Serving Suggestion

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

Kotthu Barotta

More Roti Varieties

Parotta Mughlai Paratha Mughlai Paratha Pooran Poli Pooran Poli Paneer Paratha Paneer Paratha
See more ⟩⟩

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Comments (5)

Person   ()
Very nyc nd mouthwatering dish. Am gonna try thz on my own. :-)
Person   ()
Amazing dish......

This is Naflan Aiyyoob from sri lanka
i want to distribute Recipes in my country Sri lanka
any body your recipes distribute in sri lanka
if not i will buy bulk orders recipes then i will distribute in sri lanka
looking for your reply

contact me by email

Person   ()
amzing dish....i tried turned out really nice even without egg....
Person   ()
Its a niz dish,can v add sea food in d dish?
Person   ()
I've never added seafood. But cooking is all about experimenting. Just go ahead and try.

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Old Comments

           very nice and easy to prepare
thank u

Reply :-
           Happy to hear that.

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

Comment by Fatimah Thaga
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 

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...

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.

 Published by on and last updated on 2018-09-17.