Kothu Parotta
An authentic non-vegetarian recipe from Tamil Nadu, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
6piece Cooked parotta (layered flatbread)
300g Chicken (boneless, cooked and shredded)
3piece Eggs
200g Onions (finely sliced)
150g Tomatoes (finely chopped)
3piece Green chillies (finely chopped)
20g Ginger-garlic paste
15piece Curry leaves
4g Fennel seeds (saunf)
3g Turmeric powder
5g Red chilli powder
5g Coriander powder
4g Garam masala
50ml Oil
20g Fresh coriander leaves
6g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Tear or cut the cooked parottas into small, irregular pieces (about 2–3 cm). Set aside.
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Heat oil in a large flat tawa or cast-iron pan over high heat.
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Add fennel seeds and let them splutter for 20 seconds.
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Add curry leaves and green chillies. Stir for 30 seconds.
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Add sliced onions and sauté on high heat for 4–5 minutes until golden and slightly charred at the edges.
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Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
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Add chopped tomatoes and cook for 4–5 minutes until they break down and the oil separates.
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Add turmeric powder, red chilli powder, coriander powder, and garam masala. Stir well and cook for 2 minutes.
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Add the shredded cooked chicken and toss to coat with the masala. Cook for 3 minutes.
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Push the mixture to one side of the tawa. Crack the eggs onto the empty side and scramble them quickly, then mix into the chicken masala.
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Add the torn parotta pieces to the tawa. Using two flat spatulas or a metal scraper, chop and mix everything together vigorously on high heat for 4–5 minutes. The characteristic "kothu" sound (rhythmic chopping) is part of the cooking process.
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Add salt, toss well, and cook for another 2 minutes until everything is well combined and slightly crispy.
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Garnish with fresh coriander leaves and serve hot with onion raita or salna (thin curry).
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Chef's Tips
The parotta must be cooked and cooled before using — fresh hot parotta will turn mushy when chopped. Day-old parotta works best.
High heat throughout is essential — kothu parotta is a stir-fry dish and needs the heat of a restaurant-style tawa to develop the right texture.
The vigorous chopping and mixing on the tawa is what gives kothu parotta its unique texture — do not just stir gently.
For a vegetarian version, replace chicken with paneer or mixed vegetables and skip the eggs.
About This Dish
Kothu Parotta is a traditional non-vegetarian dish from Tamil Nadu, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The parotta must be cooked and cooled before using — fresh hot parotta will turn mushy when chopped. Day-old parotta works best. - High heat throughout is essential — kothu parotta is a stir-fry dish and needs the heat of a restaurant-style tawa to develop the right texture. - The vigorous chopping and mixing on the tawa is what gives kothu parotta its unique texture — do not just stir gently. - For a vegetarian version, replace chicken with paneer or mixed vegetables and skip the eggs.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium