Special Kothu Parotta | சங்கரன்கோவில் ஸ்பெஷல் கொத்து பரோட்டா | Making Sound 👂🎊

Kothu Parotta - as the name suggests is parotta that is scrambled/chopped (kothu) and is spiced up. There is a special way to Kothify (scramble/chop) parottas. Usually when this is made as a street food, there is a large cast iron pan and the parotta master kothifies two or more parottas using a sharp ladle or a glass directly on the tawa. The onions, tomatoes and spices are fried on the tawa and then the scrambled parottas are added. Small bite sized pieces of parotta soak up in all the flavors of the masala and the whole dish is just hot, spicy but is also moist. When the masala & the parotta ratio is right, it doesn’t dry out.
Egg Kothu Paratha is a popular South Indian delicacy made with shredded chapatis or parathas. Muttai Parotta as it is called in Tamil Nadu is a dish based on a the Sri Lankan version, where it originated as Kothu Roti. It is made using paratha , eggs, some meat, and a spicy curry or gravy that are tossed together in a hot cast-iron griddle with sufficient oil.
Replicate this classic street-food right in your home with this recipe for Egg Kothu Paratha. The Egg Kothu Paratha dish is traditionally served with onion raita, and you can serve it with the raita of your choice. It makes a great breakfast or dinner dish too.
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