Kothu Parotta – Village Style

Step 1: Prepare the Parotta Dough

Pour 8 kg of all-purpose flour onto a large, clean surface. Add salt to taste and mix well. Gradually add water and knead the mixture vigorously for about 15-20 minutes until a soft, elastic dough is formed. Once kneaded, shape it into a large ball and apply oil generously over it. Let it rest for at least 30 minutes.

Step 2: Form Parotta Balls

Divide the large dough ball into smaller, equal portions. Roll each portion into a smooth, round ball. Arrange these dough balls on a large tray and drizzle generously with oil to prevent drying and aid in further processing.

Step 3: Flatten and Layer Parottas

Take one dough ball and flatten it by hand into a very thin, large circular sheet. Fold the thin sheet repeatedly to create multiple layers. Then, roll the layered dough into a tight spiral shape. Repeat this process for all the dough balls.

Step 4: Cook the Parottas

Light a fire in the large drum stove and place the large griddle on top. Once the griddle is hot, clean it with water and a broom. Place the flattened parottas on the hot griddle. Add oil around and on top of each parotta. Cook for 2-3 minutes on each side until golden brown and flaky. Remove the cooked parottas and stack them.

Step 5: Shred the Parottas

While the parottas are still warm, take a stack and gently crush them by hand to separate the layers and create a shredded texture. Continue this process for all the cooked parottas. Collect the shredded parottas in a large pan.

Step 6: Prepare the Kothu Base

Place the large griddle back on the hot stove. Pour about 500 ml of cold-pressed gingelly oil onto the griddle. Add 3 kg of finely chopped onions and sauté until translucent. Then, add 3 kg of finely chopped tomatoes and cook until soft. Add 2 large bunches of curry leaves and mix well.

Step 7: Combine and Cook Kothu Parotta

Add the shredded parotta to the griddle with the sautéed vegetables. Mix thoroughly. Create a well in the center of the mixture and pour in 30 beaten eggs. Scramble the eggs in the well, then mix them into the parotta and vegetable mixture. Add 3 tablespoons of hand-ground pepper powder and salt to taste, mixing well.

Step 8: Add Chicken Curry and Finish

Pour 5 liters of chicken curry over the kothu parotta mixture on the griddle. Using two spatulas, chop and mix all the ingredients together vigorously for about 5-7 minutes until everything is well combined and heated through. Finally, sprinkle with chopped coriander leaves and give it a final mix.

Step 9: Serve the Kothu Parotta

Serve the hot Kothu Parotta on fresh banana leaves. Add an extra spoonful of chicken curry on top for enhanced flavor. Enjoy the delicious village-style Kothu Parotta.

• Ensure the griddle is very hot before cooking parottas for a crispy texture.

• Knead the dough thoroughly until it's soft and elastic for flaky parottas.

• Shred the parottas while they are still warm to achieve the best texture for kothu parotta.

• Vegetable Kothu Parotta: Omit chicken and eggs, add mixed vegetables like carrots, beans, and cabbage.

• Mutton Kothu Parotta: Use mutton curry instead of chicken curry for a different flavor profile.

• Cheese Kothu Parotta: Add shredded cheese at the end for a cheesy twist.