Parotta is a favorite in Kerala and is something that you will find at almost every restaurant. While the varieties of Parotta is many like Kerala Parotta, Coin Parotta, Malabar Parotta etc., almost all of them taste the same with the only difference, other than the name, being the size of the parotta.
It was in one such visit to a Kerala Restaurant that I first came across “Kothu Parotta”. I was wondering what it is, primarily since I had never heard of it before. When it arrived, at first look I was not ready to believe that it was Parotta. Then, when I asked the waiter, he very politely explained that it was in fact Parotta chopped into small pieces and cooked again with vegetables. It tasted extremely nice.
I liked it and found it a nice idea for breakfasts. And there started my Kothu Parotta Recipe.
Whenever we make Parotta at home, I ensure that I keep a few of it aside to make Kothu parotta the next day morning. It solves my problem for a tasty breakfast and also gives me a chance to eat something that I love.
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