Kothu Parotta is a very famous street side food in Tamil Nad. Its an outstanding combination of Parotta, Salna , Eggs. Its a feast to the eyes seeing the Parotta masters have a go at making the parottas and then tearing them up, and then finally tossing in with a blend of masalas, curry and eggs.Then they use the skill and “KOTHU” at it with two sharp Spoons or tumblers , so as to shred it to get the ideal bits of parotta each bit absorbing the flavours of the masalas going into it. Its an art they master over the years, even decades. Each stall has its authentic taste depending on the type of curry and spices they use to flavor their plateful.The parottas I use in this recipe are frozen and so they are very soft so tearing them makes them go clumpy. I tried quite a bit to get them as flaky as the street side ones. The ones you get in the stalls should do just fine for this recipe.If you’ve got some leftover chicken curry, and parottas then you should go for it.
Serves : 4
Parotta : 6-7
Onion : 3 medium finely chopped + 2 tbsp
Tomato: 2 Medium finely chopped
Ginger garlic paste : 1 tsp
Green Chillies : 2-3 slit
Chilli powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Pepper powder : 3/4 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp (optional)
Chicken or Vegetable Kurma or Salna : 1 cup approx 200 ml
Oil : 1.5 tbsp
Curry leaves : 3 Sprigs ( we need lots of curry leaves)
Eggs : 4
Coriander leaves : few finely chopped
Tear the parottas and pulse it in a mixer for about 10 seconds till you get the desired size. Keep aside
Beat the eggs with a little salt, keep aside
Heat a wide open pan or a frying pan or a cast iron pan
Add the oil and add the onion on high heat, add the ginger garlic paste and the curry leaves. Saute for about 1.5 minutes. The onion should not brown. Now add the tomatoes and cook for 1 more minute.
Then add the powders, saute for 30 seconds and add the Salna . Once it heats through add the beaten eggs. Mix well on high heat.
Before the eggs get cooked completely add the shredded parotta. Keep frying.
If you can get adventurous and have a steel tumbler go at it till you shred it further down
At one point the parotta mixture will start crisping up. Add the reserved 2 tbsp onion, give one final saute and remove.
Serve with Raita or salna.
Parotta : Katoomba, Roti Canai