Kothu Parotta Recipe

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. Enjoy this wonderful dish Perfect for breakfast, brunch or just a snack.
Kothu Parotta
Recipe Ingredients

  • Parotta – 3, chop or break into small pieces (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
Recipe Method

  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 Paroatta 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 continously till the eggs are fully cooked.
  10. Garnish with the balance of the Cilantro.
  11. Serve hot with Cilantro & Mint Raita

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