Kothu parotta recipe made easy – Try the most easy homemade recipe!
Every street of south Indian regions screams the tales of toothsome Kothu Parotta, yes this exotic delicacy belongs to South-India and its regal cuisine landscape! Chicken kothu parotta is prepared with the tender, crunchy, flatbread traces; also the presence of soulful chicken curry makes this delicacy burst with meaty flavor!
Whenever I say Chicken Kothu Parotta, you can conclude it as a parotta made up of minced or shredded chicken. Even though you might wonder that this fancy food delicacy requires a lot of pantry expertise and guesswork, let me tell you, it is not that trickier to make! This ultimate south Indian delicacy is very easy to make. You can also render it one of the preferred bachelor foods as it requires a very less time and cooking mastery yet tasty enough to delight any last moment hunger. I have had this ultimate dish many times; also, I have prepared this toothsome dish many times for my small house jamborees and guess what? All of my folks were impressed like never before!
Kothu Parotta – The classic mark of soulful South-Indian cuisines!
If you ever step up in Tamil Nadu or Kerala, you would find that Kothu Parotta is sold at almost all kinds of restaurants whether small restaurants or big eateries. This delicacy is one of the most famous street foods which often makes tourists rush to street vendors! The Kothu Parotta has become a part of most common foods in Tamil Nadu; thus, it is not considered as exclusive, yet you will find its great craze! This dish is a classic star highlight of the food landscape of South India. Amazingly, this toothsome delicacy is even quite popular as a street food delicacy in many Sri Lanka parts where it is most popularly known as ‘Kottu Roti’. Interestingly, Sri Lankan folks say that Sri Lanka is a place of origin of this toothsome delicacy. However, it could start a big debate if we try to detect its real place of origin, so let that part rest! But, one thing is for sure, almost everyone agrees that this delicacy is one of the best street food items across the world.
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Many times it is prepared with Pre-made parottas that are shredded in small pieces and afterwards stir-fried with cooked chicken curry. This dish is cooked using a big sized cast iron pan; even you can use a stainless spoon that will create a great vibe of cooking that you could enjoy! You would be completely mesmerized by listening to stir-frying sounds that will enchant you towards this tempting delicacy!
Also, if you are using store brought parottas, kothu parotta recipe will be much easy to make and straightforward for you! Though you can make parottas right from the beginning, it will be a real tedious task with many time consuming efforts which most people try to avoid when they are stuck with last moment hunger. So I would suggest you opt for store-bought, pre-made parottas.
Best Side Dishes for Kothu Parotta
Raita
As we have stated, Kothu Parotta is one of the most toothsome South Indian food delicacies, its unique flavour and texture make it stand apart from many common South Indian street foods. This dish tastes more toothsome when it is paired with raita.
Kottu parotta is also a great option to make when you have many leftover parottas and some chicken pieces. Many times, I used to prepare this recipe with some leftover parottas. The incredible transformation of leftover parottas into kothu parotta can give a quick flip to your monotonous lunch for the next day! You can make this ultimate parottas with mutton or beef, or you can use some veggies if you are a vegan. Basically, many Indian households pair leftover chicken curry with shredded parottas to stir fry this recipe. Trust me; this dish becomes incredibly yummy when bringing on some tangy raita pairing.
Salna
Salna recipe is known as one of the best side dishes for parotta in many Tamil Nadu regions. You would find that salna is a typical side dish mostly served with parottas in many South Indian eateries. Salna is a classic Tamil term. There are many varieties of salnas, out of which ‘Plain salna’ is the most common variant which is opted as a side dish for parottas. In Tamil Nadu, plain salna is majorly known as empty salna. Empty salna is a simple blend prepared from tomato-based masala gravy and does not contain any vegetables. This type of salna is mostly preferred with Veg kothu parottas. Salna is a fantastic side dish that can be paired with many South Indian delicacies such as dosa, idli, biryani and chapathi. When you combine warm, crunchy layered parotta with palna salna, your taste buds can be delighted in no time. I would surely advise you to go for this combo once, and you’ll thank me for sure!
Tomato Salna
As I said, there are various aspects of classic salna recipe. It can be prepared in many varieties such as vegetable salna, plain salna, tomato salna and other non-veg variants like beef, chicken or mutton! Many people either prefer plain salna or tomato salna for its tangy taste. However, you can create the various creative versions of salna by maintaining a simple base of curry as the typical process of making it very similar. The classic tomato salna recipe is prepared with no vegetables, but it still tastes too tangy, and it is an ideal side dish when you have a very less preparation time at hand.
Different versions of Kothu Parotta
One of the most memorable aspects about Kothu parotta is that it can be made with different ingredients and numerous variations such as vegetable parotta, beef parotta, mutton parotta or chicken parotta. Many people love to have it as an egg kuthu parotta. There are two most popular versions of this parottas, one version is prepared with sauce, or another is prepared with curry sauce. This dish is an ultimate treat that can be prepared out of simple veggies that are readily available at your pantry. Additionally, you can prepare these parottas with simple remaining curry sauce or leftover parottas.
Egg kothu parotta is the most popular variety of all the kothu parottas, almost every 2nd person from South India might have had this ultimate delicacy! Its egg version has an impressive fan base! The classic egg kothu parotta is prepared the same way as normal parotta, an extra dose of beaten egg batter is added with minced and heathy veggies to enhance the meaty taste, and this egg version is popularly known as Muttai Parotta.
There is also one variety which ranks after egg version if we consider its popularity, which is known as ‘Tamilnadu parotta’. This ultimate version is much thicker than simple parotta. As a hardcore non-veg fanatic, I thought of sharing this simple yet very awesome chicken version of kothu parotta with you. Still, if you are vegan, you can simply replace chicken with vibrant veggies, bring on some plain salna and blend it with chopped veggies.
Chicken Kothu Parotta Recipe
Ingredients
- 150 gms Chicken 65
- 20 gms Ginger sliced
- 2 cloves garlic
- 2 chopped Green Chilies
- 1 1/2 tbsp vegetable oil
- 2 Whole onions (chopped fine)
- 1/2 tsp Garam masala
- 2 Whole Tomatoes (chopped)
- 1 scrambled Egg
- 1 tsp Red Kashmiri Chili Powder
- 1/2 tsp Fennel powder
- 1/2 tsp Coriander powder
- 6 Parottas (cut or torn into pieces)
- 5-6 Curry Leaves
- Coriander leaves – (to garnish)
- Salt – for taste
Instructions
- First of all, take ginger, garlic, and green chilies and grind them together. Create a uniform paste.
- Take a large non-stick pan and heat some oil in it over medium heat. Pour onions in it and sauté it for some minutes, after that add up a blend of ginger-garlic-green chilies and garam masala in it.
- Keep sauteeing the blend till whole onions take up golden brown shade.
- Pour some tomatoes and keep cooking until all tomatoes get a little mushy.
- After that, pour fennel powder, chili powder, salt, and coriander powder. Combine all these ingredients together well and cook the blend for a few minutes.
- Pour some scrambled eggs into the mixture, after that add up the shredded chicken in the mix and blend everything well. Cook it for an extra 1 minute.
- Add shredded parottas at this stage and combine everything nicely and keep cooking for some more minutes and stir it well.
- In the end, drizzle up some curry leaves.
- Turn off the heat and garnish it with coriander leaves. Serve the dish while warm/hot.
