The most banginest South Indian street food, prepared to perfection at home!
You’ve heard about parotta Right? If not I have a post on how to do parotta at home. It is an Indian layered bread. Kothu means chopped. You get readymade parotta these days in freezer section. You can use that as well. I had chilli kothu parotta only when I did my bachelors. 😀 stupid me! I never felt like tasting it. But when I tasted it, I was totally in love with that! I had it then once in a while. After coming to Canada, I made a chicken egg kothu parotta for my friends- roommates! They liked it 😀 then I started doing it frequently and it has never put me down. I use the leftovers curry and parotta, and eggs and make it real quick. Sometimes I use readymade parotta and do this. Later I started doing this veggie version of kothu parotta for me and I really loved it! Who will not love it 😉 when it has all spices, parotta and curry together in one plate?
It is a popular street food from India. I have never tasted it from streets though 😉 as my parents were very cautious that it would be bad for my health. But I have seen a lot of times how they prepare it. They make it so quick and just by seeing the way it is made; you would want to prepare it. You can always use scissors or knife to chop them into triangle pieces, but the authentic way of making it is by placing few parottas together and tearing them into small pieces. I loved making these and clicking pictures if it. I used my Shimla Mirch ka salan curry, you can use any curries like mirch ka salan, mushroom curry or malai methi paneer or for a meat recipe use pepper chicken curry,lamb curry.
- Fresh Parotta – 5
- Onions – 6, large thinly sliced
- Tomato – 2, chopped finely
- Bell pepper/ capsicum- 2, diced, I used coloured ones
- Green chillies – 3, cho[[ed finely
- Ginger garlic paste – 1 tbsp
- Chilli powder – 1 tbsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala powder – ¾ tsp
- Pepper powder – ½ tsp
- Oil – 4 tbsp
- Salt – 2 tbsp
- Curry – 1 cup
[To garnish:] - Coriander leaves - 2 tbsp
- Garam masala – 1 tsp
- Lemon juice – 1 tbsp
- Cut parotta into pieces or just tear them into pieces as shown in pictures.
- Heat oil on a medium flame, add onions, and sauté the onions for several minutes.
- Once the onions start turning to golden brown, add the chillies and ginger garlic paste and cook for a few minutes.
- Now add tomato, bell pepper and turmeric powder and sauté till the raw smell goes from tomato and it turns mushy.
- Add chilli powder, coriander powder, garam masala, pepper powder and salt, sauté till the raw smell leaves.
- Add the chopped parotta and mix well into the mixture.
- Now add the curry and mix well.
- The contents should be minced now, so use a sharp end of a flat spatula or a stainless steel bowl. Do remember that ends should be sharp. Use a pounding action using the end of a flat spatula and mince it.
- Cook on a medium flame for 3-4 minutes and toss the contents well.
- Add chopped coriander leaves, garam masala, lemon juice and mix well. Turn off flame.
2. You can use any curry for this recipe, to make it chicken kothu parotta, add chicken curry and egg to it it.
Serve this plain or with raitas like carrot ginger raita or tomato garlic raita.
You can bake them till they look crispy outside. you can rotate the sheet once every 15 minutes.
delicious! Orange zest is fresh to have as soon as you grate them. I was thinking as I was making it that it would be really sweet but trust me it was perfect!
