கொத்து பரோட்டா

Ingredients

• 2 Parottas, shredded
• 100g Chicken/Mutton/Beef, cooked and shredded (optional)
• 1 Egg, beaten
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 tsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1/4 cup Vegetable Oil
• 1 sprig Curry Leaves
• Salt to taste
• Coriander Leaves, for garnish

Instructions

1. 1

   Heat oil in a large pan or griddle. Add curry leaves and chopped onions. Sauté until onions turn golden brown.

2. 2

   Add ginger-garlic paste and sauté for a minute.

3. 3

   Add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes soften.

4. 4

   If using meat, add the shredded meat and stir-fry for 2-3 minutes.

5. 5

   Pour the beaten egg into the pan and scramble it.

6. 6

   Add the shredded parottas and mix well with the gravy and egg.

7. 7

   Cook for 5-7 minutes, constantly chopping and mixing the ingredients using metal spatulas.

8. 8

   Season with salt to taste. Garnish with coriander leaves and serve hot.

History

Kothu Parotta originated in Madurai and has become a staple street food across South India. The dish evolved as a way to use leftover parottas and create a flavorful and filling meal.

Why It’s Loved

Kothu Parotta is loved for its unique flavor and texture. The combination of flaky parottas, spicy gravy, and tender meat creates a satisfying and addictive dish. The sound of the preparation adds to the experience.