Kothu Parotta – Village Style
For Parotta Dough
For Kothu Parotta
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 the mixture vigorously for about until a soft, elastic dough is formed. Once , shape it into a large ball and apply oil generously over it. for at least .
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.
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.
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 on each side until golden brown and flaky. Remove the cooked parottas and stack them.
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.
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 until translucent. Then, add 3 kg of finely chopped tomatoes and cook until soft. Add 2 large bunches of curry leaves and mix well.
Combine and Cook Kothu Parotta
Add the shredded parotta to the griddle with the 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.
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 until everything is well combined and heated through. Finally, sprinkle with chopped coriander leaves and give it a final mix.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare the Parotta Dough30 minutes
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.
Variations
Simple ways to adapt this recipe.
- Vegetable Kothu ParottaCustomise
Omit chicken and eggs, add mixed vegetables like carrots, beans, and cabbage.
- Mutton Kothu ParottaIngredient swap
Use mutton curry instead of chicken curry for a different flavor profile.
- Cheese Kothu ParottaCustomise
Add shredded cheese at the end for a cheesy twist.
Helpful Tips
Small details that can improve the final result.
Your Notes
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