Kothu Parotta actually means ‘minced’ Parotta. There are many variations of Kothu parotta – egg / meat / chicken / veg version etc. I have made it in a very simple version with less ingredients which will be very flavorful. Its yummy, delicious and Perfect for breakfast, dinner or as a snack. Do try this recipe for sure.. i’m confident that you will just love it.
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Serving Size : 2 people
| Ingredients | quantity |
|---|---|
| Parotta | 4 nos (Store bought/Homemade parottas) I used homemade. |
| Parotta Salna | 1/2 cup |
| Big Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Green chillies | 2 |
| Ginger garlic paste | 1 tsp |
| Curry Leaves | few |
| Coriander Leaves | few (finely chopped) |
| Red chilli powder | 1 tsp |
| Garam masala | 1 tsp |
| Cooking oil | 1 tbsp |
| Salt to taste |
Method:
- Heat a Dosa pan. Iron griddle works the best. Cook the parotta by adding a tsp of oil. Chop them into small pieces roughly using your hands or a knife. Set it aside.
- In the same hot dosa pan, add some oil and add the finely chopped onions and saute for a few seconds. Keep the flame on medium ans saute well.
- When it turns slightly transparent, add 2 finely chopped green chillies and tomato pieces. Mix well and add some curry leaves. Saute until the tomato turns mushy.
- Add salt to taste, 1 tsp of red chilli powder (Adjust according to your spice level) and 1 tsp of garam masala. Mix well and add the salna (will post this recipe soon). Stir for a second and add the chopped parotta pieces. Mix it really well.
- Now take a dosa flipper and another ladle similar to dosa flipper or you can use a tumbler and turn it upside down. Do the pounding until everything blends well.
- Make it as a semi dry mixture. Add extra salna if you wish. Garnish with finely chopped coriander leaves and if needed drizzle some lemon juice.
- Serve hot immediately to enjoy its best taste. You can serve with onion raita as side dish if desired.
Enjoy!!!
