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Kothu Parotta recipe will be your best friend when you have some left over parotta from the previous night. If you are in no mood to eat the parotta again, as it tends to become little hard over time, this dish will be the best leftover meal one can whip up with it.
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Kothu Parotta recipe, How to make kothu paratha

Kothu Parotta recipe will be your best friend when you have some left over parotta from the previous night. If you are in no mood to eat the parotta again, as it tends to become little hard over time, this dish will be the best leftover meal one can whip up with it. An adaption from the Kerala Cuisine again, this Kothu Parotta recipe will leave you asking for more. Though the Kothu Parotta recipe is pretty popular in Tamil Nadu too.
Course Breakfast
Cuisine South Indian
Author Fa's Kitchen

Ingredients

  • 2 - 3 parottas
  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 onions
  • 1 tsp ginger garlic paste
  • 2 - 3 to matoes
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 3 - 4 eggs
  • 1/4 garam masala powder
  • salt to taste.
  • coriander leaves / cilantro for garnish

Instructions

  • Break the parottas into small pieces.
  • Heat oil in a pan and add the mustard seeds. Wait till they splutter.
  • Add the cumin seeds and onion. Fry till the onions turn translucent.
  • Mix in the ginger garlic paste and cook till the raw smell vanishes.
  • Throw in the tomatoes and cook till mushy.
  • Toss in the turmeric powder, red chili powder and mix well.
  • Add the parotta pieces and cook till the masala is well coated to them.
  • Break in the eggs and mix with the parotta masala.
  • Add the garam masala powder and salt to taste.
  • Fry for couple of more minutes and serve hot garnished with coriander leaves