Street Style Kothu Parotta Recipe
For Parotta Dough
For Kothu Parotta
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dough
Pour 5-6 kg of maida (all-purpose flour) onto a clean, large black surface. Add 2-3 tablespoons of salt and gradually add sufficient water to a soft dough. the dough thoroughly until it's smooth and elastic, which takes about . Once , let the dough rest for some time.
Portion and Shape the Dough
Cut the rested dough into smaller, manageable pieces. Take each piece, grease your hands with oil, and roll it into small, uniform balls. Flatten these dough balls slightly and arrange them on a tray. Drizzle oil generously over all the dough balls to keep them from drying out and to help them stretch easily.
Cook the Parottas
Light a fire under the large griddle. Once hot, sprinkle some water on the griddle to clean and prepare the surface. Take the greased dough balls and flatten them into thin, round parottas by hand. Place the flattened parottas on the hot griddle. Drizzle oil over them and cook until they are golden brown on both sides, flipping as needed.
Shred the Parottas
Once cooked, stack the parottas. Using your hands and spatulas, vigorously smash and shred the cooked parottas into small, bite-sized pieces. Collect all the shredded parottas in a large pot.
Prepare the Kothu Mixture Base
Transfer all the shredded parottas to a very large pan or griddle. Light a fire under this griddle. Pour 250-500 ml of cold-pressed gingelly oil onto the hot griddle. Add 1.5-2 kg of finely chopped onions and until translucent. Then, add 1-1.5 kg of finely chopped tomatoes and 2-3 bunches of curry leaves, mixing well and cooking until the tomatoes soften.
Combine and Cook Kothu Parotta
Add the shredded parotta to the cooked vegetable mixture on the griddle. Mix everything thoroughly. Pour 20-30 beaten eggs over the mixture and quickly scramble them, incorporating them into the parotta. Add 3-4 tablespoons of hand-ground pepper powder and salt to taste, mixing continuously.
Add Chicken Curry and Finish
Pour 1-2 liters of hot chicken curry (with pieces) over the kothu parotta mixture. Using spatulas, vigorously smash and mix all the ingredients together on the griddle until well combined and heated through. Garnish with chopped coriander leaves.
Serve the Kothu Parotta
Serve the hot Street Style Kothu Parotta on fresh banana leaves to the waiting crowd. Enjoy the flavorful and hearty meal.
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 Dough30 minutes
Pour 5-6 kg of maida (all-purpose flour) onto a clean, large black surface. Add 2-3 tablespoons of salt and gradually add sufficient water to knead a soft dough. Knead the dough thoroughly until it's smooth and elastic, which takes about 30-40 minutes. Once kneaded, let the dough rest for some time.
Your Notes
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