Kothu Parotta
A popular South Indian street food classic where flaky parottas are shredded and stir-fried with eggs, onions, and a blend of aromatic spices. It's a satisfying, flavorful, and hearty one-pan meal.
For 4 servings
10 steps. 20 minutes total.
- 1
Step 1
- a.Take the pre-cooked parottas and tear them by hand into small, bite-sized, irregular pieces. Set aside. Do not shred them too finely at this stage.
- 2
Step 2
- a.Heat oil in a large, heavy-bottomed pan or a cast-iron skillet over medium-high heat. Once the oil is hot, add the mustard seeds and fennel seeds. Allow them to splutter for about 30 seconds.
- 3
Add the curry leaves and slit green chillies
- a.Be careful as they may splutter. Immediately add the finely chopped onions and sauté for 4-5 minutes until they turn soft and golden brown.
- 4
Step 4
- a.Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 5-6 minutes, mashing them with your spatula, until they break down and form a thick paste.
- 5
Reduce the heat to low
- a.Add the turmeric powder, red chilli powder, and garam masala, along with the salt. Stir well and cook for 1-2 minutes until the spices are fragrant and the oil starts to separate from the masala.
- 6
Increase the heat to medium
- a.Push the masala to one side of the pan. Crack the eggs into the empty space. Let them set for 30 seconds, then scramble them until they are about 80% cooked.
- 7
Mix the scrambled eggs thoroughly with the onion-tomato masala
- a.Now, add all the shredded parotta pieces to the pan.
- 8
This is the key step
- a.Using two steel spatulas or the sharp edge of one, begin to chop and mix the parotta on the pan with a rhythmic motion. Do this for 4-5 minutes. This mincing action, called 'kothu', breaks down the parotta further and allows it to absorb all the masala flavors. If the mixture seems too dry, add a splash of water or the optional salna.
- 9
Step 9
- a.Once the parotta is well-coated, heated through, and has reached the desired texture, turn off the heat. Garnish with freshly chopped coriander leaves.
- 10
Step 10
- a.Serve the Kothu Parotta immediately while hot, traditionally with a side of onion raita and extra salna.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use day-old or refrigerated Malabar parottas. They are drier and hold their shape better during the 'kothu' process.
- 2The signature sound and texture of Kothu Parotta comes from mincing it on the pan. Use two flat metal spatulas or even the base of two steel cups to chop and mix.
- 3Don't overcrowd the pan. Use the largest, widest pan you have to ensure the parotta gets slightly crispy instead of steaming.
- 4Adjust the spice level by increasing or decreasing the amount of green chillies and red chilli powder.
- 5For a richer flavor, you can use ghee or a mix of oil and ghee for sautéing.
Adapt it for your goals.
Vegetarian
Omit the eggs and add 1.5 cups of finely chopped mixed vegetables like carrots, cabbage, peas, and beans along with the onions.
Chicken Kothu ParottaChicken Kothu Parotta
Add 1 cup of shredded, cooked chicken (like from a chicken curry) along with the shredded parotta in step 7.
Mushroom Kothu ParottaMushroom Kothu Parotta
Sauté 1 cup of sliced mushrooms after the onions are cooked and before adding the tomatoes for a savory, umami-rich version.
Cheese Kothu ParottaCheese Kothu Parotta
For a modern twist, sprinkle a handful of shredded mozzarella or cheddar cheese on top just before serving and let it melt slightly.
Why this is on our healthy list.
Protein Powerhouse
The inclusion of four large eggs makes this dish a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Instant Energy Boost
Rich in carbohydrates from the parottas, this meal provides a quick and substantial source of energy, making it a very filling and satisfying dish.
Flavorful Spice Benefits
Spices like turmeric contain curcumin, a compound with anti-inflammatory properties. Ginger and garlic are also known for their immune-boosting benefits.
Frequently asked questions
The best choice is the flaky, layered Malabar parotta, commonly found in South Indian stores. Using leftover or refrigerated parottas is ideal as they are less moist and won't turn mushy.