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Kothu Parotta (கோது பரோட்டா)

kothu parotha

Kothu Parotta (கோது பரோட்டா) This recipe is basically from southern part of Tamil Nadu , that is from Madurai. It is very famous street fast food that is mostly enjoyed by locals. It can be had as a snack or a mini meal as such or served with some curds chutney. It is a whole some meal which in enjoyed hot by any age group. Kothu parotta literally means minced parotta.

Regional Dish:  Tamil Nadu, Kerala

Cuisine Style:  Tamil Nadu| Cooking Time 30 mins| Take it as such | Type Curry| Shelf Life: 1 day| Quantity: 6 Servings.

Appx. Nutritional values calculated for 1 serving

Calories (220.3Kcals), Carbohydrates (28g), Protein (4.3g), Fat (7.5g).


  • 3 Parottas (Malaysian or Kerala  parottas  in frozen)
  • 2 onions
  • 2 eggs
  • 1 tomato
  • 1-2 green chilies
  • 1/2 cup red and green bell peppers ( optional)
  • 1″ piece cinnamon
  • 3-4 cloves
  • 1/2 tsp. red chili powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. coriander seed powder
  • 1 tsp. salt or as per taste
  • 1/2 tsp. pepper powder
  • 1/4 tsp. garam masala powder
  • 2-3 tbsp. milk
  • 3-4 tbsp. oil
  • handful of curry leaves
  • Some fresh coriander leaves to garnish.


  1. Take the frozen  parottas and fry them as per the instructions.
  2. Cut the parottas in long strips and then diagonally, so you get diamond sized pieces, about an inch long.Put these pieces in a bowl and then sprinkle the milk over it. Keep it aside.
  3. Chop the onions, tomatoes, green chilies.
  4. Beat the eggs in a bowl and set aside.
  5. In a large work / deep pan, add 1tbsp. of oil, and then add the cinnamon, cloves.After a minute, add the green chilies, curry leaves and onions.
  6. Fry for 3-4 mins and then add the turmeric powder, chili powder, coriander powder.Saute for a minute and then add the tomatoes, bell peppers, salt, pepper and garam masala.
  7. Add the beaten eggs and quickly scramble it. Allow it to cook for 2-3 mins, adding a tbsp or two of oil to it.
  8. Add the parotta pieces  and fresh coriander leaves and stir well.
  9. Serve hot with a chutney or raita


  • You can also make this recipe with chapathis. Any leftover rotis, tortilla’s
  • Make it a bit tangy by adding some tamarind pulp
  • To spice up Add red chili flakes

Variations: Add Cooked chicken , Add red, greem capsicum , Add peas, Add carrots , Add beans, Add fried paneer, Add fried tofu, Add some tomato ketchup, add chat masala, Add chicken masala.

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