Smit Sagar
Kothu Parotta is a popular street food from South India. Chef Smit Sagar shares the recipe in detail.
Preparation Time
10-12 Min
Cooking Time
8-10 Min
Meal Type
snack
Difficulty
MEDIUM
For Kothu Parotta
1 tbsp ghee
1 tbsp chopped onion
1 tbsp chopped garlic
1/2 tbsp chopped ginger
chopped green chilli
5-6 curry leaves
2 eggs
1 tsp garam masala powder
pinch of turmeric powder
1 tsp red chilli powder
salt to taste
chopped tomato
ghee
For Frying Parotta
1 tbsp ghee
1 Kerala parotta
For Garnish
lemon juice
Heat ghee in a pan and add onion, garlic, ginger, green chilli and curry leaves and mix well. Now add eggs to it and mix well.
Next add garam masala powder, turmeric powder, red chilli powder, salt, tomato and ghee and mix well.
In the same pan, heat ghee and fry the parotta. Then shred the parotta.
Transfer the shredded parotta to a plate and spread egg bhurji on it and give a dash of lemon.
Kothu Parotta is a popular street food from South India. Kothu means shredded or scrambled and parotta is a flatbread. Kothu Parotta is a paratha or parotta or flatbread tossed in spicy mixture of chicken, eggs or veggies.
Here, the chef Egg Kothu Parotta. For this he first makes, spiced scrambled eggs or egg bhurji. The parotta is then tossed in this egg bhurji.
The spicy egg bhurji and the flaky parotta give a melange of flavours and textures.
