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Shredded, flaky parotta stir-fried with tender chicken pieces, scrambled eggs, and a fiery, aromatic salna gravy. This iconic Tamil street food is a flavor-packed, satisfying one-pot meal.
For 4 servings
Prepare the Parotta and Mise en Place
Sauté Aromatics and Cook Chicken
Build the Masala Base
Shredded, flaky parotta stir-fried with tender chicken pieces, scrambled eggs, and a fiery, aromatic salna gravy. This iconic Tamil street food is a flavor-packed, satisfying one-pot meal.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 609.89 calories per serving with 28.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Scramble the Eggs
Combine and 'Kothu' the Parotta
Garnish and Serve
Replace chicken with 200g of paneer (crumbled or cubed) or 2 cups of mixed vegetables like carrots, peas, and beans. Add them after the onions.
Simply omit the chicken for a classic and delicious Egg Kothu Parotta. You can increase the number of eggs to 4 or 5.
Substitute chicken with 250g of pre-cooked, shredded mutton. Add the mutton along with the masala spices.
For a modern fusion, sprinkle a handful of shredded mozzarella or cheddar cheese over the top during the last minute of cooking and let it melt.
The combination of chicken and eggs provides high-quality complete protein, which is essential for muscle repair, growth, and overall body function.
The parotta is rich in carbohydrates, which are the body's primary source of fuel, making this a very energy-dense and filling meal.
The dish uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and digestive properties, adding health benefits along with immense flavor.
Chicken Kothu Parotta is a delicious and satisfying meal, but it is high in calories, refined carbohydrates, and fats, primarily from the parotta and oil. It's best enjoyed as an occasional treat rather than a daily meal. It does provide a good amount of protein from the chicken and eggs.
A typical serving of this Chicken Kothu Parotta (around 365g) contains approximately 650-700 calories. The exact number can vary based on the type of parotta and the amount of oil used.
Salna is a thin, spicy, and aromatic gravy from Tamil Nadu, typically served with parotta, biryani, or idiyappam. Using leftover chicken salna in this recipe adds a significant depth of flavor that water cannot replicate.
Yes, you can make 'Kothu Roti' or 'Kothu Chapati' using the same recipe. The texture will be different—softer and less flaky—but it's a great way to use up leftovers and is a lighter alternative.
If you don't have two flat metal spatulas, you can use one sharp-edged metal spatula and a sturdy spoon. Alternatively, the sharp, flat bottom edge of a steel tumbler or cup works very well for chopping the mixture directly in the pan.
Kothu Parotta is best served immediately after preparation, as the parotta can become soggy upon reheating. If you must make it ahead, store it in an airtight container and reheat it in a hot pan, stir-frying for a few minutes to revive some of its texture.
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