Teresa's Recipes
Kothu Parotta
Kothu Parotta is a vibrant and flavorful South Indian street food that tantalizes the taste buds with its unique combination of shredded flatbread, succulent chicken, and a medley of spices. Originating from Tamil Nadu, this dish is a beloved comfort food that showcases the art of mixing and frying ingredients together, creating a deliciously aromatic dish that is perfect for any meal. Traditionally served on bustling street corners, Kothu Parotta is often accompanied by a refreshing raita or spicy chutney, making it a complete and satisfying dish.
Ingredients
- 2 tablespoons Oil
- to taste Salt
- 1 teaspoon Garam masala
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 2 cups Cooked chicken, shredded
- 2, beaten Eggs
- 10-12 leaves Curry leaves
- 1 tablespoon Ginger garlic paste
- 2 Green chillies, slit
- 2 medium Tomatoes, chopped
- 1 large Onions, thinly sliced
- 4 Parotta (Indian flatbread), shredded
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 540
- Fat: 28g
- Carbs: 50g
- Protein: 28g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Heat the oil in a large pan or wok over medium heat.
- Add the sliced onions, slit green chillies, and curry leaves. Sauté for about 3-4 minutes until the onions become translucent.
- Stir in the ginger garlic paste and sauté until the raw smell disappears, approximately 1-2 minutes.
- Add the chopped tomatoes and cook until they soften and break down, about 3-5 minutes.
- Sprinkle in the turmeric powder, red chilli powder, garam masala, and salt. Mix well to combine all the spices.
- Make a well in the center of the mixture and pour in the beaten eggs. Scramble the eggs in the pan, mixing them with the spices until fully cooked.
- Add the cooked and shredded chicken to the pan, stirring well to incorporate it into the mixture.
- Finally, add the shredded parotta and mix everything together thoroughly. Cook for an additional 3-4 minutes, allowing the flavors to meld.
- Serve hot with a side of raita or your favorite chutney.
Tips
- For a vegetarian version, you can replace the chicken with mixed vegetables or paneer.
- Adjust the level of spiciness by increasing or decreasing the amount of red chilli powder and green chillies.
- Make sure to use soft and flaky parottas for the best texture.