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.
For a detailed recipe, click HERE!
This brings back such a nostalgic vibe—there’s something magical about how simple ingredients turn into something so bold and flavorful. Kothu Parotta isn’t just a dish, it’s an experience, especially when you remember those roadside stalls where the sound of the metal spatulas is part of the charm.
This brings back such authentic street-food vibes! The way Kothu Parotta is chopped and tossed together always makes it feel more like an experience than just a dish. Love how simple ingredients turn into something so flavorful and satisfying—definitely a must-try for anyone who enjoys bold, comforting food.
This Kothu Parotta video brings back the true street-food charm—simple, flavorful, and full of character! I love how this dish turns humble parotta into something so exciting and satisfying. The mention of that roadside shop in Trivandrum adds such a nostalgic touch—it really shows how food connects memories and places. Perfectly versatile too, whether for breakfast or a quick snack. Definitely inspired to try my own version now!
This brings back such authentic street-food vibes! The way Kothu Parotta is chopped and tossed on the hot griddle is pure magic—simple ingredients turned into something incredibly flavorful. Love how this dish carries stories from Tamil Nadu all the way to Trivandrum. Definitely a must-try comfort food that never gets old!
This video instantly brought back the magic of street-side flavors and sizzling hot griddles! There’s something so comforting about Kothu Parotta — the rhythmic chopping, the aroma of spices, and the way simple ingredients turn into pure satisfaction.
Dear Hetal and Anuja, you girls rock ! I recently tried many recipes from your website and it was duper-hit at home. Thank-you so much. You have simplified many recipes and they way you teach it to viewers is fantastic. My daughter loves your website too. Anyway, I would like to know the recipe ( with video when you have time ofcourse) for parotta ( roti with layers). It is one one of those authentic indian breads for which we dont have a proper video demo on any websites. I think you girls should have it on your website. Have a great weekend. Thanks Kate
Hi Hetal / Anuja,
I have my son’s b’day in another 2 days.I am planning to prepare parottas (I’m from TamilNadu)(some 50 Nos.)for the birthday party by myself. How can I keep them warm and crispy till serving?
I tried wrapping them hot in foil sheet and kept in a 170deg oven for an hour… but they are gone bad.. lost their crispness and became soft.
Can i let them cool after i make and put them back in a 400 deg hot oven in a foil tray, uncovered and bake for 5-10 min?
will this work? Please help me. i dont want all my efforts in preparing those wonderful parottas and making them a waste.
Hi Bessie,
We have never pre-made parottas and served them later so cannot guide you exactly. Sorry. However, heating them in a hot oven uncovered seems like the best way. Can you try it out on a couple of them to make sure it works?
hi gals,
wonderful recipe.
i tried this with store bought Malabar Parotta.came out really well.
thank you so much.