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Make way for this humble tidbit called kothu parotta from South India. This irresistible snack is quite popular in Tamil Nadu, and people like to gorge upon it for its nice, intricate flavours. Kothu parotta is a distinct dish because of its peculiar preparation and presentation. Traditionally, the flaky bits are cooked with salana or kurma, making a wholesome, delectable street food.
Now ‘parotta’ and ‘paratha’ are not the same. The use of maida (all-purpose flour) as opposed to atta (wheat) in the preparation of the dough is the major point of distinction between the parotta and paratha, respectively. While the former requires you to roll out the dough into a ball and roll it into a long rope, and then coil it to be rolled out again, the latter simply involves rolling and folding the dough to give it a layered texture.
Legend has it that the Tamil Muslim community in the state of Tamil Nadu came up with the first kothu parotta sometime in the 17th century. The dish evolve
Read MoreAssemble the flatbreads of your choice on a board or large plate. Shred it.
In a non-stick pan, heat some oil over medium heat and add the shredded flatbreads. Sauté them for 2 minutes. Remove and set it aside.
In the same pan, add the chopped onions and fry the mixture until the onions have turned golden brown.
Next, add the chillies and ginger-garlic paste to the mixture in the pan. Sauté it for a good 5 minutes.
Now, add the tomatoes, capsicum and turmeric powder. Cook the mixture properly until the raw smell goes away.
Let the tomatoes turn mushy while cooking them in the pan. Add the chilli powder, pepper powder, garam masala, coriander powder and salt.
Cook until the raw smell has disappeared. Now, add the shredded parotta that you had set aside into the pan.
Mix it well. Cook for about 10 minutes. Add in the curry leaves. Cook on medium heat for 10-15 minutes.
Keep tossing and turning the mixture in the pan in regular intervals.
Add the coriander leaves and lemon juice. Stir it a few times. Remove from the heat. Serve authentic kothu parotta.
It’s all about the textures. For a strong, consistent flavour, the shredded parotta absorbs spices more thoroughly, allowing each flaky chunk to absorb the masalas, aromatics, and vegetables. It transforms basic leftovers into a show-stopper fit for the street.
The most suitable pan is one made of tri-ply stainless steel or cast iron with a heavy bottom. They retain heat well, allowing aggressive mixing without food sticking or burning.
Yes. For egg kothu, crack 2–3 eggs into the masala and scramble before adding the shredded parotta. For a deeper, heavier dish, use precooked shredded meat and combine it with the masala.
Shredded cabbage, grated carrots, mushrooms and even baby corn can be included in addition to onions, tomatoes and capsicum. Without altering the main flavour, these offer crunch, sweetness, and extra fibre.
Sogginess typically indicates an excessive amount of moisture in the masala. Before combining, let the tomatoes cook completely, thoroughly sauté the seasonings, and make sure the shredded parotta is lightly cooked separately.
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