CHICKEN KOTHU PAROTTA
Jump to RecipeKothu parotta is a popular South Indian street food made by shredding or mincing parotta, a flaky Indian flatbread and stir-frying it with a spicy mix of vegetables, eggs or meat. Kothu parotta was originated from the city of Madurai, Tamil Nadu. The name comes from the Tamil word “kothu” meaning “minced” or “shredded”.
Kothu parotta was originally made with mutton (goat meat) but, it can be substituted with chicken, eggs or just vegetables. Kothu parotta is served for dinner, and is usually accompanied with onion raita and salna as a side dish.
Chicken kothu parotta is one of the popular variety of kothu parotta made with chicken. It is made by stir-frying any boneless chicken fry or chicken curry, with shredded or minced parotta, along with eggs and salna.
ABOUT THE RECIPE:
I’ve used SHREDDED CHICKEN THOKKU for this recipe. But, any boneless chicken curry or chicken fry can be used for this recipe. Kothu parotta can be either made with freshly made parotta or leftover parottas. I’ve used leftover homemade parotta for this recipe. Any readymade or frozen parottas can also be used.
I’VE USED 5 PAROTTAS FOR THIS RECIPE AND THIS RECIPE SERVES 4.
INGREDIENTS FOR CHICKEN KOTHU PAROTTA:
- SHREDDED CHICKEN THOKKU – 3 CUPS
- COOKED PAROTTA – 5 NOS.
- EGGS – 5 NOS.
- SALT – 1 TSP
HOW TO MAKE CHICKEN KOTHU PAROTTA:
- Shred the cooked parotta and keep it aside.
- Add the shredded chicken thokku to a large wok/kadai.
- Crack 5 eggs to a mixing bowl. Also add the required salt to it.
- Whisk the eggs really well.
- Turn on the flame, and add the whisked egg to the shredded chicken thokku.
- On medium-high flame, let it cook until the egg gets completely cooked.
- Once the eggs gets completely cooked, add the shredded parotta to it and mix everything well.
- Using a stainless steel dough scraper or a dosa turner, mince it really well. The parotta has to be minced and mixed really well with the egg and chicken thokku mixture.
- Once everything is mixed really well, garnish it with coriander leaves and turn off the flame.
YUMMY AND DELICIOUS CHICKEN KOTHU PAROTTA IS READY.
IT TASTES GOOD WHEN SERVED HOT. RAITA AND SALNA GOES REALLY WELL WITH CHICKEN KOTHU PAROTTA.
I HAD CHICKEN KOTHU PAROTTA WITH CHICKEN SALNA AND ONION RAITA.
CHICKEN KOTHU PAROTTA
Course: chicken, dinner, non vegetarian, Parotta, Street food4
servings5
minutes30
minutes250
kcalKothu parotta is a popular South Indian street food made by shredding or mincing parotta, a flaky Indian flatbread and stir-frying it with a spicy mix of vegetables, eggs or meat. Kothu parotta was originated from the city of Madurai, Tamil Nadu. The name comes from the Tamil word “kothu” meaning “minced” or “shredded”.
Kothu parotta was originally made with mutton (goat meat) but, it can be substituted with chicken, eggs or just vegetables. Kothu parotta is served for dinner, and is usually accompanied with onion raita and salna as a side dish.
Chicken kothu parotta is one of the popular variety of kothu parotta made with chicken. It is made by stir-frying any boneless chicken fry or chicken curry, with shredded or minced parotta, along with eggs and salna.
Ingredients
SHREDDED CHICKEN THOKKU – 3 CUPS
COOKED PAROTTA – 5 NOS.
EGGS – 5 NOS.
SALT – 1 TSP
Directions
- Shred the cooked parotta and keep it aside.
- Add the shredded chicken thokku to a large wok/kadai.
- Crack 5 eggs to a mixing bowl. Also add the required salt to it.
- Whisk the eggs really well.
- Turn on the flame, and add the whisked egg to the shredded chicken thokku.
- On medium-high flame, let it cook until the egg gets completely cooked.
- Once the eggs gets completely cooked, add the shredded parotta to it and mix everything well.
- Using a stainless steel dough scraper or a dosa turner, mince it really well. The parotta has to be minced and mixed really well with the egg and chicken thokku mixture.
- Once everything is mixed really well, garnish it with coriander leaves and turn off the flame.
- YUMMY AND DELICIOUS CHICKEN KOTHU PAROTTA IS READY.