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Kothu Parotta

Kothu Parotta

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kothu Parotta is a legendary South Indian street food masterpiece from Madurai, made by shredding flaky parottas and tossing them with a spicy masala. This dish features a rhythmic 'kothu' (chopping) technique where metal blades are used on a flat griddle to blend eggs, meat, or vegetables into the shredded bread. The result is a savory, messy, and intensely flavorful medley that absorbs the essence of the accompanying Salna (gravy). It is known for its incredible texture—a mix of chewy dough and spicy, juicy aromatics. Often served at late-night street stalls, it is the ultimate comfort food for those seeking a robust and filling meal.

Prep Time20 mins
Cook Time15 mins
Servings2 People
DifficultyMedium
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Ingredients

3 Malabar Parottas, cooked and shredded
2 Eggs, beaten
1 Onion, finely chopped
1 Tomato, chopped
1 cup Salna (Chicken or Veg gravy)
1 tbsp Ginger-Garlic paste
2 Green chilies, minced
1 tsp Chili powder
1/2 tsp Turmeric
Fresh Coriander and Curry leaves
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Cooking Instructions

Tips & Secrets

  • Use leftover parottas specifically as they are slightly drier and absorb the Salna more effectively than fresh ones.
  • The chopping rhythm on the tawa is mandatory to achieve the traditional street-style texture and flavor distribution.
  • Always use a spicy Chicken or Mutton Salna to ensure the most professional-grade and robust flavor profile.
  • Serve immediately while steaming hot to prevent the parotta from becoming too soggy or losing its bite.

Nutritional Information(Per 1 plate (300g))

Calories

480 kcal

Protein

18g

Fat

22g

Carbs

52g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.