Kothu Parotta

Wednesday, February 16, 2011

Kothu Parotta

A great way to use left over chapattis and parottas. Shredded parotta cooked with onions, tomatoes, chillies and flavored with medley of Masala powders make a lip-smacking dish.


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Do you remember Kothu parotta?

It has been so many years since I ate this dish that I almost forgot about it. I remember how much I loved eating Kothu parotta in Hotchips and Sangeethas.

Kothu Parotta

For the folks who don’t know what I am talking about,'Kothu' in Tamil means chopped and paratha is popularly called out as 'parotta'! Kothu Parotta is made with shredded parotta cooked with onions, tomatoes, chillies and flavored with medley of Masala powders.

Kothu Parotta

For no specific reason, I was suddenly reminded of this dish. Being such an ardent lover of this dish, I could not retain this just as a remembrance anymore. The remembrance created a desire, desire instigated the urge, which in turn compelled me to try this out!

Yes! I made it at home and it turned out fantastic. Hot and spicy kothu parotta served with cool Raita is one lip-smacking dish!

Kothu Parotta


Cooked Parotta/ Chapati- 4medium
Onion- 1 medium (chopped)
Tomato- 2 (chopped)
Green Pea- 1/4 cup
Ginger Garlic Paste- 2 Tsps
Garam Masala- 1 Tbsp
Pav Bhaji Masala- 2 Tbsps
Chili Powder- 1 Tbsp
Turmeric Powder - 1 Tsp
Cloves- 4
Cinnamon Stick - 2 1” sticks
Bay Leaf- 1 small leaf
Curry Leaves- 4-5 leaves
Cilantro- for garnish
Oil-5 – 6 Tbsps

Kothu Parotta


Shred or tear each parotta into 1-inch pieces and keep aside.This recipe works great if you have left over or a day old parotta.

In a pan, heat oil. Add cloves, cinnamon stick, bay leaf, curry leaves and ginger garlic paste and fry until it flavors the oil.

Add onions to the pan and cook until soft and translucent.

Add in the tomatoes and cook until it forms gravy. Add the green peas to the tomato onion gravy.

Add turmeric powder, chili powder, Garam Masala, Pav Bhaji Masala, salt and stir nicely. Cook for few minutes until the masala blends with the gravy.

I have tried different combinations of masala powders and like the Garam and Pav Bhaji the most. You can use your choice of masala and also vary the quantity.

Now add the shredded parotta pieces to the gravy and stir nicely to make sure all the pieces are coated with gravy. Stir on flame for few minutes and then remove from stove.

Garnish with a bunch of cilantro and serve hot and spicy kothu parotta with chill raita.

2 comments:

An Open Book said...

omg this just brought back sweet memories..
you have a beautiful space here

Sharmilee! :) said...

This is my fav..looks very tempting

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