Kothu Parotta is also called as Mutta (egg) Parotta, it is a popular street food of Tamil Nadu. There are different verities of parottas available all over India like Lacha paratha, Panjabi parotta, Kerala parotta, and wheat parotta.
Kothu Parotta is made with leftover parotta, egg, chicken kurma/salna and onion-tomato masala. Parotta and Salna is a mouth melting combination, Kothu parotta is tastier than parotta and salna. You can make veg kothu parotta vegetable salna and skip eggs.
Other varieties- parotta, chicken kurma, chicken biriyani, chili idli, onion tomato chutney, tomato kurma, veg salna.
- 5 Parotta
- 1 Onion
- Few Curry leaves
- 2 tsp Oil
- 1 Tomato
- 1/4 tsp Salt
- 1/2 tsp Chili powder
- 1/4 tsp Turmeric powder
- 2 Eggs
- 1 cup Chicken salna
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Add parottas in a mixer jar, give a quick pulse.
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Make it as fine pieces.
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Heat oil in a large pan, add onion and saute for a minute.
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Add curry leaves.
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Add chopped tomato, cook till it becomes mushy.
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Add salt, turmeric powder, and chili powder.
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Add little water and cook till oil separates from sides.
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Add parottas and combine well.
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Make a well in the center, add eggs and mix well.
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Add chicken salna, combine everything well and turn off the flame.
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Sprinkle some chopped onion and coriander leaves, serve hot with onion raita.
Step by Step Pictures
Method
1. Add parottas in a mixer jar, give a quick pulse.
2. Make it as fine pieces.
3. Heat oil in a large pan, add onion and saute for a minute.
4. Add curry leaves.
5. Add chopped tomato, cook till it becomes mushy.
6. Add salt, turmeric powder, and chili powder.
7. Add little water and cook till oil separates from sides.
8. Add parottas and combine well.
9. Make a well in the center, add eggs and mix well.
10. Add chicken salna, combine everything well and turn off the flame.
11. Sprinkle some chopped onion and coriander leaves, serve hot with onion raita.
