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.
I am hoping you too would like it.
- Parotta - 8
- Onion - 4 roughly chopped
- Capsicum - 1 big thinly sliced
- Carrot - 3-4 thinly sliced in 1" inch length
- Tomato - 2 chopped
- Ginger-garlic paste - 2 tsp crushed
- Green chilli - 3-4 slit in between
- Tomato sauce - 1 tbsp
- Coriander powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Red chilli Powder - 1 tsp or as per required
- Chaat Masala Powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few chopped
- Coriander leaves - handful finely chopped
- Salt - as per the taste
- Oil - 1 tbsp
- Ghee - 1 tbsp
- Extra oil or Ghee - to toast parotta as per needed
- Heat an iron griddle/tava and toast the parotta by adding oil/ghee. Let it cool down.
- Once it gets cold chop them roughly into small pieces using your hands or a knife whichever way you feel comfortable.Set aside.
- Heat oil in a pan.
- Add mustard seeds and let it splutter.
- Once the mustard seeds starts spluttering add curry leaves and fry for few seconds.
- Now add chopped onion, turmeric and fry.
- When onions are half done, add ginger-garlic paste, green chilli and fry until the raw smell goes.
- Add carrot, capcicum and tomato and saute till vegetables turn soft and well cooked.
- Now add coriander powder, garam masala powder, chilli powder fry until the raw smell of masala goes off.
- Add tomato sauce and chaat masala to it and mix well.
- Now add chopped parotta and mix properly, so that the pieces are well coated.
- At last add 1 tbsp of ghee and mix well.
- Garnish with coriander leaves and serve hot.
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