Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kothu parotta…. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Kothu Parotta… is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Kothu Parotta… is something that I’ve loved my entire life. They’re fine and they look wonderful.
You can use any curry for this recipe, to make it chicken kothu parotta, add chicken curry and egg to it it. I am talking about Kothu Parotta. Kothu Parotta is prepared with mixed vegetables that include carrot, beans and green peas, egg kothu parotta calls for scrambling eggs while chicken kothu parotta has chicken pieces with salna gravy going into it.
To get started with this recipe, we have to first prepare a few ingredients. You can cook kothu parotta… using 10 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Kothu Parotta…:
- Prepare All purpose flour Maida /
- Prepare Salt
- Prepare Oil
- Take Water
- Prepare Onion
- Make ready Tomato
- Make ready Curry Leaves
- Make ready Egg ( Optional )
- Take Chili Powder
- Make ready Pepper
Kothu Parotta or shredded flatbread tossed in spicy veggies, eggs, or chicken is a famous South Indian cuisine, especially in Tamil Nadu. 'Kothu' means shredded or minced, and Kothu parotta recipe is all about shredded parotta tossed in fried vegetables or chicken or salna. கொத்து பரோட்டா in Tamil, a popular Madurai street-style food, recipe with step by step pictures and full video. Generally, Kothu parotta is made using eggs and non-veg gravy. But always they make with non-veg gravy or egg kothu.
Instructions to make Kothu Parotta…:
- Take a bowl add maida salt mix well then add water and make into soft dough and rest for 5 min
- Take the rested dough knead well for 2min then rest it again for 5 min
- Now take the rested dough divide into equal portions and make into balls by applying oil to hands and keep aside for 3-4min
- Now take the rested balls and flat the dough by applying oil on the base and make into thin sheets and apply on top of the sheet and sprinkle flour and fold into layers and rest for 2-3min
- Now take the rested folded dough and roll like chapati and cook on both the sides by applying oil.
- Remove the parotta from tawa and with both the hands just push the parotta with both the hands so that the layers comes out.
- Cut the parotta's into small pieces and set it aside.
- Drop the diced onion on to the hot tawa and saute it just for a minute and add little amount of oil. Make sure to retain the crunchiness of the onion.
- Add little amount of Chili powder as per your spice level and salt to taste. Saute them for a minute.
- Now drop the parotta pieces and an Egg (optional) and stir well for couple of minutes.
- Using a sharp edge steel glass mince the parotta mixture well.
- Make sure to cook the egg scramble well.
- Throw in some deseeded tomato cubes along with curry leaves & pepper powder.
- Mince them again twice and transfer to a serving bowl.
- Serve it hot.
Kothu Parotta or Koththu Parotta is a variant that originated in Madurai, in the South Indian state of Tamil Nadu. It is made using parotta from Bleached flour; locally called Maida. Other variants of kothu parotta are Muttai kothu parotta, chilli parotta. It is also called Veechu parota (in Kerala). K othu Parotta is a famous street food in both Kerala and T.
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