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 originally from Tamil Nadu! Enjoy this wonderful dish from my past:) Perfect for breakfast, brunch or just a snack.
Update: After visiting Sri Lanka, I saw, ate and made a video on Kotthu Parotta from there. There are definitely some variations but both are just spectacular and the flavors are to die for.
Prep Time: 10 minutes
Cook Time: 15 minutes
Parotta – 3, chop or break into small pieces, make at home (link below) or available in Indian grocery stores in the freezer section
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves – few
Green Chilies – to taste, finely chopped
Ginger – 1 tsp, minced
Onions – 1/2 medium, finely chopped
Tomatoes – 1, medium, finely chopped
Chaat Masala – 1/4 tsp
Garam Masala – 1/4 tsp
Red Chili Powder – to taste
Salt – to taste
Cilantro – garnish
Eggs – 2
1. Heat Oil in a medium pan on medium heat.
2. Add Mustard Seeds and let them pop.
3. Add Curry Leaves and Onions and cook until translucent.
4. Add minced Ginger and Green Chilies and cook for 1 minute.
5. Add Tomatoes and cook for few minutes until soft.
6. Add Chaat Masala, Red Chili Powder, Garam Masala and Salt. Mix well.
7. Add chopped Parotta and cook until the Parotta gets heated all the way through.
8. Add in some of the chopped Cilantro and save some for garnishing.
9. Break the Eggs into the pan and mix continuously till the eggs are fully cooked.
10. Garnish with the balance of the Cilantro.
11. Serve hot with Cilantro & Mint Raita.
1. Use Malaysian Paratha (be sure to cook, chop and then add them), available at Oriental and Indian stores, in the freezer section if Porotta/Parotta is not available or use home made chapatis or parathas.
2. Make Parottas at home: http://showmethecurry.com/breads/malabar-parotta-kerala-paratha-indian-bread-recipe.html
Link to watch Kotthu Parotta from Sri Lanka:
Video to make Parotta:
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How to make street foods from india, kottu paratha, kuttu parota, street foods from sri lanka, colombo,
0 thoughts on “Kothu Parotta Recipe”
Hi…I really loved the recipe…i will surely try this soon…i eat this in chennai and it was unforgetable experience…I just wanted to ask from where you bought the spatula..i really like this…may be you can tell me the store name or somthing…i am also in USA.
Everyone wants to know where we got our spatula..lol. We bought it from a dollar store long time back. Unfortunately, it does not have a brand name on it and we cannot find it anymore. Sorry.
My husband and I love your Kothu Parotta recipe. I’ve tried several other recipes on your site and all have been good.
I have a request. Would you give menu suggestions for the recipes you post? I am not Indian, though I have been married to an Indian guy for almost 27 years. I started cooking Indian food when we first got married. Back then, there were no lovely Internet sites, so I just had to learn from books. The hardest thing for me was knowing what dishes would marry well together for a nice meal. Even after all these years, I still sometimes struggle with knowing what to fix with a dish. I’m sure other Americans or non-Indians would find a menu of the week very helpful. I’ve looked for menus on your site but haven’t seen any.
Thanks so much for all your hard work.
Thanks for your feedback. We will try to keep that in mind for our future videos. We’re so glad that you are finding SMTC useful.
Is there any way I can leave the egg out. I’m allergic. Could you may be suggest an alternative?
Maybe you can modify the recipe similar to what we have done here: https://126.96.36.199/quickfixes/spicy-chapati-crumble.html
thank u girls. i m eating it right now. its wonderful and the best way to use up left over chapati and plus instant lunch or dinner; thank u once again 🙂
I have always loved kottu partha.This recipe mentions adding eggs to it in the last. I have a question- doesn’t this leaves an eggy smell to the whole dish if u break d eggs on top and mix it up? I am asking this bcoz whenever i have tried makin egg fried rice, somehow the whole rice gets that typical eggy smell which is little unpleasant. Otherwise i like eggs, and i eat differnt egg preparations too..but just wanted to know wht is d best way of cookin eggs in this kind of preparations (i mean which is not an egg dish all by itself),so that it blends well with d dish without overpowering the whole dish with egg smell, so that the dish tastes like wht it should be (in this case kottu paratha) and not make u feel that its egg that i m eating…
Thank you…luv ur recipes.
Thanks for the great recipe!
I had this in Kerela, Tamil Nadu and I loved it!
What is the sauce in the picture?
Happy New Year!
Hi Sheetal, Anuja,
I tried this dish out, it came out well, but it turned out very mushy. A suggestion I would have here is to add eggs to the onion/tomato mixture and add the cut toasted parotta pieces later.
sorry for the misunderstang i was to tell you it pratha it was the wrong spelling thaks for the understang and coperation
make plain plain heated on stove first . using a knife cut in small strips .fist lit stove add in chopped onions and potatoes and minced mututton and tuna using lladle mix well with aingrdient let it saute after that chopped green chillys a pich of salt mix well if you like you add in some half ateasoon of chilly powder keep stirin after that serve hot in a plate
Hi Hetal & Anuja
Coming from Tamil Nadu, i wanted to try this recipe at the very instant i saw on ur site.
It turned out to be a perfect lunch, with a small twist to it , adding some pieces of chicken and the gravy from ur Lucky Chicken 13.
It tasted awesome, myself & my husband thoroughly enjoyed our lunch.
Kudos to you both..
” Kothu is a 100 % Sri Lankan Food!! pls rem tht !” Visit sri lanka and u’ll see a kothu Paradise !
Wow wonderful recipe.. Thanks Hetal & Anuja!!!Can we prepare this dish without the eggs? Do let me know?
Thanks for your response in advance & Keep up the good work !!
I am sure it will taste good with some potatoes and gravy. Give it a shot and let us know how it turned out!
Hi Hetal and Anuja,
I tried out your kottu parotta recipe today using the frozen malaysian variety.I thawed them like you said and chopped them to small pieces but the minute I added it to the pan everything became mushy….it tasted raw even after frying it for a ver long time.I have tasted this dish many times during my college days and I really think it would be wiser to fry the parotta prior to adding it ti the pan.Don’t you think so?May be you ought to mention that in your recipe.
You are absolutely right! Some very obvious things we miss mentioning because we just think they are too obvious.
Thanks for the feedback, will keep a check on ourselves.
self rasing flour about 3 cups and plain flour 1 cup
a pinch of salt 4 eggs beaten and knead well with a pinch of salt and use your fingers to pile up the dough .using a rolling pin roll out evenly circles and heat oil in a thosai pan and fry the parothas till golden brown and use a knife to cut up the patha into squares . mock mutton grinded in the blender and potatoes fried in two tablespooons of curry powder annd chilly powder and a pinch of salt an let it saute and onion and garlic paste.chopped onion and red chillies five eggs fried in tumeric powedr and tuna mashed butter about 8 tablespoon.mashed potaoes .now in the parotha spread the minced mutton then you sprad the buttter on every paratha skin spread the potatoes and tuna . then heat up the sauce pan add in the chopped onion and green chillies then using a two ladles mix well then finally add in the fried eggs and some chilly sauce 4 tablespoons and mix weell.turn off the stove serve hot
The parottas are just thawed and added in raw, they cook on the stove. Since they are cut small, they cook fast.
Hi Hetal and Anuja,
I have a doubt, do we need to toast the parotta before adding it or just put it raw? Pls reply
Thanks for sharing this wonderful variation with us:)
Hello Hetal & Anuja!
I love all your dishes! They are classy!
I am from Kerala…. and thought il give you another version of this.. actually the way Amma makes.. she gives it a chinese twist with soy sauce, ginger garlic paste and spring onions.. they are just wonderful!!
This looks really yummy! Hetal and Anuja, Hats off to all the creativity and variety of dishes you both come up with!!
I am very excited to try this and surprise my family:-)
Keep up the fantastic work of art!
Wow…this is a wonderful dish..I cant wait to try this…
what is Parotta?