Kothu Parotta Recipe – Sharmis Passion

Kothu Parotta is a popular Indian street food made from leftover parotta, salna, vegetables, spices and herbs. Egg Kothu Parotta also known as Muttai Parotta is a famous street food dish which is relished by everyone. Learn how to make the best Kothu Parotta at home following the recipe given here.

If I can say one thing that I can compromise on at roadside shops, it is without a doubt my favorite Kothu Parotta. I love the taste of roadside shops and it cannot be compared to the taste you get in restaurants. I tried to recreate the taste and it was close to it except they used salt.

About Kothu Parotta

Kothu Parotta is made using leftover parotta, salna, vegetables, herbs and spices. Egg Kothu Parotta is a very famous street food. It has many variations which include veg kothu, egg kothu or non-veg kothu parotta.

I like Egg Kothu Parotta best, you can make it with or without Salna. Salna is a side dish served with paratha which is full of masala flavour. Usually in roadside shops they add this salna to kothu parotta which helps in maintaining moisture. I also make Kothu Parotta without it as Salna is not always easily available.

I prefer Kothu Parotta over normal parotta any day and the taste at the restaurant is no match to the Kothu Parotta style made at roadside shops. I am yet to make my own parotta, for me it always seems a tedious task but will definitely post it soon.

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Kothu Parotta Ingredients

• Parotta – Use regular paratha or whole wheat paratha.
• Egg – Use 1 egg for 2 parathas, this ratio will be very good.
• Tadka – Tadka is made from oil, fennel and green chillies.
• onion, tomato Onion and tomato are roasted well and mixed with other ingredients.
• Ginger Garlic Paste – Ginger garlic paste enhances the taste of this dish.
• spice powder – Turmeric powder, red chili powder, black pepper powder and garam masala powder are mixed.
• Curry leaf, coriander leaves Curry leaves and green coriander greatly enhance the taste of this dish.

How to make Kothu Parotta

1. Cut the paratha into small pieces. Keep aside.
2. Heat oil, first temper the fennel seeds, then add curry leaves and green chillies and temper them. Then add ginger garlic paste to it and let it turn light brown.
3. Now add onion to it, when it becomes transparent add tomato, when it becomes soft then add turmeric powder, chilli powder, garam masala powder and black pepper powder. Add salt as required and mix well.
4. Then add eggs to it and mix well, when it is roasted well and mixed with the spices, add chopped paratha to it and stir so that the paratha mixes well with the eggs and spices.
5. Garnish with coriander leaves and close.

Expert Tips

• You can skip the eggs and add any vegetables of your choice.
• Generally the roadside shops use 2 chopped parottas and 2 eggs for 1 plate of Kothu Parotta with the above ingredients adding salt at the end which gives a pulpy and soft texture.
• Also for road style kothu parotta they add salna(kurma which comes with normal parotta) which gives great taste.
• If you like its taste then squeeze lemon juice while serving.

serving and storage

Kothu Parotta is best when served hot! It goes well with onion raita or salna, although it tastes great on its own. You can refrigerate leftovers and it will stay good for up to 2 days; reheat when serving.

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