Kotthu Parotta | Aashik Tiffin Centre | @6-10

Description

Kothu Parotta is a popular South Indian (Tamil Nadu) street food made by shredding flaky, layered flatbreads (parotta) and stir-frying them with spiced curry masala, eggs, meat, or vegetables on a hot griddle. The word “kothu” means “minced” or “chopped,” referring to the method of chopping the ingredients together with iron spatulas.

Key features of kothu parotta include:Preparation Method: Often made with leftover parottas, they are chopped into small pieces and cooked on a hot skillet with salna (a spicy, thin gravy).Ingredients: Common ingredients include chopped onion, tomato, green chilies, curry leaves, and various spices. It is usually made with eggs (egg kothu parotta), chicken, mutton, or a vegetarian version.Origins: The dish originated in Tamil Nadu and has strong roots in Sri Lankan cuisine (similar to Kottu Roti).Serving: Typically served hot, often with onion raita (yogurt with onions) to balance the spiciness.It is known for its intense, savory flavors and is a staple fast-food item in Tamil Nadu, Kerala, and Singapore.