Kothu Parotta Recipe
A popular Tamil Nadu Street food where flaky shredded flatbreads are cooked in a spicy curry masala
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Ingredients
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Flatbread
Curry Masala
Method
Flatbread Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Gradually add water and mix until a dough forms. Knead the dough for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Cook the Flatbreads
Once rested, divide the dough into equal portions and roll each portion into a thin circle. Heat a skillet over medium heat and cook each flatbread until golden brown on both sides, brushing with oil as needed. Once cooked, stack them and cover to keep warm.
- 3
Shred the Flatbreads
Once the flatbreads have cooled slightly, take each one and shred it into small pieces using your hands. Set aside.
Curry Preparation
- 4
- 5
Add Tomato and Spices
Add the chopped tomato and curry leaves. Stir in turmeric powder, red chili powder, and garam masala. Season with salt to taste. Cook until the tomatoes are soft and the oil separates from the masala.
- 6
Add Vegetables and Eggs
Add the chopped vegetables to the masala and cook until tender. Create a well in the center, pour in the beaten eggs, and scramble them until cooked through.
- 7
Combine with Shredded Flatbreads
Add the shredded flatbreads to the pan and mix everything well, ensuring the flatbreads are coated with the masala. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- 8
Garnish and Serve
Turn off the heat, garnish with chopped coriander leaves, and serve hot with your choice of chutney or raita.
