Kothu Parotta is tasty and filling. It is a popular street food from Tamil Nadu.Here, is an easy recipe to make Kothu Parotta or Kothu Chapathi

What is Kothu Parotta? 

Kothu Parotta is a popular street food from Tamilnadu. It translates to shredded paratha. Parotta is a layered flatbread from Indian sub-continent. It’s popularity has spread to many othher countries too. Kothu Parotta is minced paratha with a medley of vegetables or meat along with  salna. Thus, it is a filling meal.

Is Kothu Parotta healthy ?

 Kothu Parotta is made using parathas. which are usually made using all -purpose flour and laden with ghee. It is again cooked with oil along with other vegetables and salna. So, it is not ideal for the weight watchers.

What is the easy version of Kothu Parotta?

The easy version of Kothu Parotta makes use of left over chapatis. It is a good way to use the leftover chapatis. Moreover, wheat flour is used here. Lesser quantity of oil is used as no salna is added here. 

Have you shared any recipes with leftover food? 

No, I haven’t shared much here. But recently I shared a Bread Gulab Jamun which makes use of leftover bread slices. I remember sharing a pakoda recipe with leftover rice. They are tasty and make good accompaniments.

Today, I am sharing an easy recipe of Kothu Parotta. You may call it as Kothu Chapathi. Chapatis are regularly made at home. Even after all members eat, we are usually leftover with a few chapatis. A few ways to use the remaining chapatis is to distribute among workers. In the bygone years, I remember my mother used to make chapati ladoos. The next best thing is to convert them into khakras.  A  couple of times, I have created  interesting  recipes, several times, it was elegantly  transferred to a chapathi pizza and noodles too. Lastly, it is the kothu paratha which we enjoy, rather I should say it as Kothu Chapathi. It is ideal to serve as breakfast, lunch or an evening snack. 

Kothu Parotta

Let us get to the recipe of Kothu Parotta

Ingredients:

• 1 tablespoon oil
• 1/4 teaspoon mustard
• 1/2 teaspoon cumin
• 1/2 teaspoon saunf
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida
• 1 onion
• 1/2 teaspoon ginger garlic paste
• 2 tomato
• salt to taste
• 1/4 cup water
• 1/2 teaspoon garam masala
• 1/2 teaspoon chilly powder
• 4 leftover chapati broken into pieces
• coriander for garnishing

Method:

1. Chop the onion and tomato finely.
2. Cut the chapati into small pieces.
3. Take oil in a pan, add mustard seeds, as it splutters put cumin and saunf. Additionally, throw in asafoetida and turmeric powder. 
4. Now, put the onion and saute it for sometime. After a while, put the ginger- garlic paste. 
5. Once the raw smell subsides,  put the tomato pieces with a little salt. Give a stir. Once it is slightly cooked, put some water, helps to cook better. 
6. Now, add garam masala, chilly powder and turmeric powder to it, mix them thoroughly. 
7. Put the chapathi pieces to it and let cook for a minute or two.
8. Garnish with coriander leaves.
9. Kothu Paratha  is ready to serve. 

Take a tip: 

1. Ready made Malabar Parotta which is available in stores can be used here. They should be cooked  as per instructions and used.
2. Homemade plain parotta can also be used.
3. Salan is a gravy like used as an accompaniment.The remaining if any  is usually used in kothu parotta. If you have any gravy or salan, you can use that also.
4. Different vegetables as capsicum, beans and carrot may be used. 
5. Adjust the spice level as you like.
6. If you use salt in  making chapatis, remember to add in smaller quantity. I do not add salt to my chapatis.
7. It is usually served with an onion raita .

If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!