Name: Kothu Parotta (Tamil Nadu Street Food) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2-3 parathas, shredded; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 2-3 green chilies; 1-2 onions, chopped; 1 tsp. garlic, chopped; 1 sprig curry leaves; 1 tomato, chopped; salt to taste; 1/2 tsp;. turmeric powder; 1 tbsp. red chili powder; 1 tsp; coriander-cumin powder; 1/2 tsp; pepper powder; 1/2 tsp; garam masala powder; 1 tsp. tomato paste; 1-2 eggs; 1/2 cup gravy / stock; 1 tsp. lime juice; 1-2 tbsp. coriander leaves & 1 fresh red chili, chopped to garnish

ABOUT Kothu Parotta (Tamil Nadu Street Food) RECIPE

This is a simple, yet delicious street food of Tamil Nadu where some shredded parathas are cooked along with eggs, chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city.

Ingredients Serving: 3

2-3 parathas, shredded
2 tbsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
2-3 green chilies
1-2 onions, chopped
1 tsp. garlic, chopped
1 sprig curry leaves
1 tomato, chopped
salt to taste
1/2 tsp;. turmeric powder
1 tbsp. red chili powder
1 tsp; coriander-cumin powder
1/2 tsp; pepper powder
1/2 tsp; garam masala powder
1 tsp. tomato paste
1-2 eggs
1/2 cup gravy / stock
1 tsp. lime juice
1-2 tbsp. coriander leaves & 1 fresh red chili, chopped to garnish

Instructions

Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.
Add the onion, garlic, green chilies & curry leaves. Fry till light brown.
Add the tomato and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.
Add the tomato paste and mix well.
Then add the egg and fry well.
Add the shredded parathas & combine well. Keep on frying for 2-3 min. Then add the gravy / stock and fry till dry. When done, add the lime juice.
Serve, garnished with coriander leaves and fresh red chilies.

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