Chilli Parotta aka Kothu Parotta is a spicy blend of shredded, fried parotta pieces mixed with spiced gravy and served as a main dish with Raita on the side.
These days it is so hard to find some really good place to eat this Chilli Parotta. the flavors are just not the same like they used to be. My husband really misses the good old Kothu Parotta.
This week I am redoing a few of my old posts that need new pictures. One such recipe is this Kothu Parotta / Chilli Parotta that is a very popular street food as well as one of my husband's favorite when we eat out.
Also, the chilli parotta is way too spicy for us when we eat out. The Kothu parotta is meant to be spicy, but since our heat tolerance levels have gone down, it is quite hard for us to eat it in restaurants.
This week, we had our cousins visiting us for Thanksgiving break and that is when I decided to make it for lunch. Everyone thoroughly enjoyed it and my cousin mentioned that this was the best ever Kothu parotta he has ever eaten.
When I sat down to edit the post, I noticed that I had made it during the week of my dear blogger friend, PJ's Birthday. I was paired with her for one of the BM themes and this is one of the recipes that I had bookmarked from her page.
It is such a coincidence that I had again made it exactly on her birthday and redone the pictures in the exact same week. Once again, a very Happy Birthday PJ to you!
What is Kothu parotta or chilli parotta?
Kothu parotta or chilli parotta is a spicy street food that is very famous in Tamil Nadu. It has shredded pieces of parotta in it along with spicy gravy and vegetables.
It also has scrambled eggs in it, but there are versions without eggs as well. I have used frozen Malaysian Parottas for the recipe.
Kothu parotta is a popular street food and often has meat and eggs in it. This is a vegetarian version of the Kothu Parotta.
Ingredients needed
- Parotta (frozen) – 6
- Onion – 1 (finely chopped)
- Bell pepper – 1 large (finely chopped)
- Tomato sauce – 1 tablespoon (I used Ketchup)
- Oil – 2 tbsp
- Salt – to taste
- Cilantro – to garnish
To sauté and grind to a masala paste
- Onion – 1 (chopped)
- Tomato – 2 (chopped)
- Ginger garlic paste – 1 tbsp
- Poppy seeds – 1 tsp
- Cashew nuts – 5
- Chilli powder – 1 tsp
- Dhania jeera powder – 1 tsp
- Garam masala – ½ tsp
Step by step process
- Shred the parotta into small pieces. I have used frozen parotta, so I thawed it in Microwave and then used my food processor to shred it.
- Heat a wide pan and add the shredded parotta in it. Now toast the parotta pieces until they are golden brown and slightly crispy. Traditionally the pieces are deep fried, but I skipped it and toasted the parotta instead. This did work very well!
- Transfer the pieces to a bowl and keep it aside.
- In the same pan, heat about a tablespoon of oil and sauté all the ingredients mentioned under the masala items. Let it cool down a bit and then grind it into a smooth paste adding no water or very little water.
- In the same pan heat the remaining oil. Sauté the chopped onions until translucent and then add the bell pepper. Fry it for about 5 minutes. Do not let the bell peppers becomes too soft. It needs to have a crunch to it.
- Now add the ground masala paste, tomato sauce/ketchup and the required salt and fry it until the masala becomes aromatic.
- Now add the shredded parotta pieces and mix it well. Add a tablespoon or two of water if the mixture appears too dry. Cook for 2 -3 more minutes and then garnish with cilantro.
- Serve mixed parotta hot with raita! Onion Raita pairs really well with this recipe, but I had made some cucumber raita to go with it.
Expert tips
- Mixed parotta is a spicy dish. I have made it medium spicy, so change the spice level according to your liking.
- PJ had added sambhar powder to the recipe instead of garam masala. Again this is based on your personal liking. If you like sambhar powder, then add it instead of garam masala.
- I have used kashmiri red chili powder for the deep red color.
- Also a couple of green chilies can be added to the chilli parotta recipe. I had omitted it because my boys also ate this and I did not want them to accidently eat one.
- Restaurants add channa/chole/garbanzo beans to the dish. I ran out of canned beans the day I was making it.
Frequently asked questions
Traditionally, this is made with parotta, but I have made it at times with leftovers roti or pulka. The flavors might not be the same as using parotta, but it will still work.
We can use any kind of parotta. I like using the Kerala parotta or the Malabar parotta as they shred well. I have also used whole wheat parotta. I usually make it with frozen Kerala Parotta.
Kothu parotta is served with raita or salna.
Raita recipes to serve with kothu parotta
More street food recipes
Check out my entire street food category to explore more options.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter
Recipe
Chilli Parotta | Kothu Parotta | Mixed Parotta
Equipment
- spatula
- saute pan
Ingredients
- 6 Parotta frozen
- 1 Onion finely chopped
- 1 large Bell pepper finely chopped
- 1 tablespoon Tomato sauce I used Ketchup
- 2 tablespoon Oil
- to taste Salt
- to garnish Cilantro
To sauté and grind to a paste – Masala
- 1 Onion chopped
- 2 Tomato chopped
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Poppy seeds
- 5 Cashew nuts
- 1 teaspoon Chili powder
- 1 teaspoon Dhania jeera powder
- ½ teaspoon Garam masala
Instructions
- Shred the parotta into small pieces. I have used frozen parotta, so I thawed it in Microwave and then used my food processor to shred it.
- Heat a wide pan and add the shredded parotta in it. Now toast the parotta pieces until they are golden brown and slightly crispy. Traditionally the pieces are deep fried, but I skipped it and toasted the parotta instead. This did work very well!
- Transfer the pieces to a bowl and keep it aside.
- In the same pan, heat about a tablespoon of oil and sauté all the ingredients mentioned under the masala items. Let it cool down a bit and then grind it into a smooth paste adding no water or very little water.
- In the same pan heat the remaining oil. Sauté the chopped onions until translucent and then add the bell pepper. Fry it for about 5 minutes. Do not let the bell peppers becomes too soft. It needs to have a crunch to it.
- Now add the ground masala paste, tomato sauce/ketchup and the required salt and fry it until the masala becomes aromatic.
- Now add the shredded parotta pieces and mix it well. Add a tablespoon or two of water if the mixture appears too dry. Cook for 2 -3 more minutes and then garnish with cilantro.
- Serve hot with raita! Onion Raita pairs really well with this recipe, but I had made some cucumber raita to go with it.
Notes
- This is a spicy dish. I had made it medium spicy, so change the spice level according to your liking.
- PJ had added sambhar powder to the recipe instead of garam masala. Again this is based on your personal liking. If you like sambhar powder, then add it instead of garam masala.
- I have used kashmiri red chili powder for the deep red color.
- Also a couple of green chilies can be added to the recipe. I had omitted it because my boys also ate this and I did not want them to accidently eat one.
- Restaurants add channa/chole/garbanzo beans to the dish. I ran out of canned beans the day I was making it.
Chenée says
This came out delicious! Just the right amount of spice, and so much flavor!
Moop Brown says
I don't think I've ever ate or made this recipe before but it looks tasty and I'm looking forward to try it.
Heather says
Sounds so flavorful! I've never tried parotta, but can't wait to give it a try. And "medium spicy" is perfect for us 🙂
Liz says
I have never had this dish before, but it sounds and looks delicious! I saved the recipe to give it a try soon!
Lauren Michael Harris says
I have such a hard time straying my Indian food favorites, but so glad I did. This chili parotta is delicious and I love that it's vegetarian! I almost always stick to vegetarian Indian food because it's sooo good!!
Tracy says
This is my first time trying this recipe and it was so good! Great instructions and such great flavor. We loved it!
Megs says
This dish looks amazing! I cannot wait to give it a try. I just need to find the parotta first.
Denise says
I have never had this before, and it looks quite delicious! I will have to buy the ingredients to give it a try!
Gloria says
I love cooking the flavours of the world. This parotta recipe sounds delicious. I will get some ingredients and give this a try. I know it is going to be a hit.
Surabhi says
being one of my favorite dish, i never knew how it was made. I always ate this only from restaurant. i would like to try this at home. Thank you for your recipe
Chef Mireille says
quite the coincidence with Pj's birthday - looks great
Jayashree says
Kothu parottas at Saravana Bhavan used to be my favorite too, until I started making it a home. This is such a delicious meal in itself.
Priya Srinivasan says
Nice coincidence sandhya! Kothu parotta looks yum! I too keep frozen paratha's for emergencies, would love to try this sometime!!
Priya says
absolutely yummmmy. thanks for this recipe. will work on it when I have leftover roti or paratha. loved it....
Priya Suresh says
Super like, never get bored of this chilli parotta, my hubby's favourite, he can have this dish everyday without any guilt.
Sowmya says
This one is a family favourite...we order it when we go out to eat. Never tried making it. Bookmarking!
Sapana Behl says
I am yet to try the famous parrota and yet this new avatar you are presenting. Bookmarking.
harini says
The pictures look very bright and tempting.
Pavani says
What a coincidence Sandhya. Kothu parotta looks delicious.
Vaishali says
Wow ! This is on the lines of vaghareli rotli that the Gujjus make . Looks real yum and I love that coincident ! Happy birthday PJ .:))
Sharmila - The Happie Friends Potpourri Corner says
My fav food all time.. Your version sounds delicious..
Pavani N says
I have to agree that the quality of dishes in Saravana bhavan has gone down. I strongly believe that they serve microwaved frozen food 🙂
That chili parotta looks awesome. Will definitely try it.
veena krishnakumar says
very inviting!!!!
Priya Srinivasan says
Very inviting m colorful dsh!!!
Harini-Jaya R says
Looks good..my kids also love this .
Padmajha PJ says
Thanks for the wishes and also making my fav dish.Looks so good Sandhya 🙂
Padma Rekha says
Looks so tempting and a perfect gift to her nice one.
Manjula Bharath says
wow that a super tempting and delicious chilli parotta 🙂 looks yummm !!
Chef Mireille says
this is also very popular street food in Sri Lanka - I saw it on an episode of No Reservations. I had it at Sri Lankan restaurant in Staten Island. yours looks delicious also
Nalini's Kitchen says
Looks so so delicious
Shruti J says
Made it a few days back for the 1st time... n now I've been a big fan of this kottu paratha 🙂 Lovely one...
On-going Event with a giveaway: https://cookingwithsj.com/pizza-zone/
Kalyani says
this looks yummy Sandhya... and so sweet of u to post it on PJ's bday too 🙂
Usha says
Never ate this before. Whenever we go to Sarvana bhavan, I only order dosa & my husband vada, idli or dosa. I don't even remember seeing this on the menu. Will order it the next time we go. Chili parotta looks good.
Ramya Venkat says
My most favorite spicy parotta akka.
Rita Bose says
Dish looks really yummy!
https://www.rita-bose-cooking.com/
nandoos Kitchen says
delicious and my favourite
Amila Wickramarachchi says
delicious kotthu...this is a popular dish in Sri Lanka too
Sapana Behl says
Chilli parota looks delicious !
Srivalli says
You have made this so well Sandhya..and a fitting birthday treat for PJ as well..