Kothu Parotta just means it’s ‘minced’ or ‘beaten-up’ Parotta…and there are a lot of variations to this wonderful dish that you can just whip up and impress everyone. The first time I had this dish was at a small little road-side shop in Trivandrum (aka Thiruvananthapuram), though origianally from Tamil Nadu! Enjoy this wonderful dish from my past:) Perfect for breakfast, brunch or just a snack.
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March 16th, 2009 at 8:46 pm
hi gals,
wonderful recipe.
i tried this with store bought Malabar Parotta.came out really well.
thank you so much.
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