Kothu parotta
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Shredded flaky parotta chopped on a hot griddle with egg, onion, tomato and salna, with the loud clang of two steel blades.
Region: Madurai, Virudhunagar and across Tamil NaduOccasion: Dinner; street foodTime: 25 min (with ready parottas)Serves: 2Eggetarian
Ingredients
- 3 layered parottas, torn into small pieces
- 2 eggs
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 green chillies, chopped
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ cup vegetable salna or any spicy gravy
- 2 tbsp oil
- A sprig of curry leaves
- Coriander leaves
- Salt to taste
Method
- Heat the oil on a wide tawa or pan. Fry the curry leaves, onion and green chillies until soft.
- Add the tomato, chilli powder, turmeric and salt and cook until mushy.
- Push to one side, crack in the eggs and scramble them, then mix with the masala.
- Add the parotta pieces and the salna.
- Chop and toss everything together with the edge of a steel spatula or two flat blades until well mixed and slightly moist.
- Finish with coriander and serve with onion raita and extra salna.
History
Layered maida parotta became a staple of Tamil Nadu's roadside eateries, and 'kothu' (to chop or mince) parotta grew from cooks reusing parotta on the hot griddle.
Significance
The rhythmic clatter of blades on the tawa is part of night-time street life in Madurai and other Tamil towns. Chicken and mutton versions are also common.