Kotthu Parotta

Kotthu Parotta also called as Chilli Parotta is a very very famous dish in Tamil Nadu especially in Kanyakumari district. It is usually made with left over parottas. Left over parottas are shredded and mixed up with lots of sauteed onions, shredded chicken, eggs etc to create a new delicacy. What i have given below is the recipe for egg parotta. If you do not get parotta, you could use other ingredients like chappatti or bread and follow  the same method.

Varieties of Kothu / Chilli Parotta

Chicken Kothu Barotta- Add shredded chicken along with parotta pieces.

Chilli(Kothu) Paratha - Substitute paratha for parotta.

Chilli(Kothu) Chappatti - substitute chappatti instead of parotta.

Chilli(Kothu) Bread - substitute sandwitch bread instead of parotta.

Ingredients

Parotta - 4

Onion - 2 big(sliced lengthwise) Tomato - 1 big/2 small (finely chopped)

Green chilly - 4

Garam masala/ Chicken Masala - 2 tsp

Eggs - 2-3

Mustard seeds - 1/4 tsp

Curry leaves - 5

Cilantro - handful

Mint leaves - 5-6 leaves

Oil - 2 tbsp

Method

Shredthe porattas into small pieces and keep aside.

Heat oil in a pan, splutter the mustard seeds and curry leaves.

Fry onions and green chillies till they become golden brown.

Add the tomatoes and saute for a while. Next add the garam masala, some chopped cilantro, curry leaves and very few mint leaves.

Add the shredded parotta and mix everything together. Let it cook for 5 minutes.

Add the eggs and keep mixing till the egg gets cooked.

Garnish with cilantro and split green chillies. Kothu parotta is ready to be served.

Tips

If you want a spicier version, add little chilly powder too.