Saravana Bhavan Kothu Parotta Recipe

Saravana Bhavan Kothu Parotta is an Indian appetizers. Learn the history and facts; easy Saravana Bhavan Kothu Parotta and ingredients; professional kitchen tips to make yours at home conveniently.

This article contains the following subheadings:

  1. Description: What it is, history, and facts.
  2. The Recipe: Detailed information on preparation and more.
  3. Recipe Video: A video guide.
  4. Pictures: Nice Kothu Parotta photos.
  5. Frequently Asked Questions: Answers to popular questions asked.

Kothu Parotta is one of the iconic dishes of Tamil Nadu. It is often called the poor man’s dish and has become popular all over India due to its simple preparation and availability of ingredients.

The dish can be served as a snack or as part of the main course. Although it originates from Tamil Nadu, kothu parotta has been adapted in other regional cuisines across India, such as in Kerala and West Bengal where it is known as Pulissery and Puchka respectively.

What is Kothu Parotta?

The kothu parotta dish is an iconic breakfast or dinner dish in the Indian state of Tamil Nadu. It is a spicy and filling meal that can be found throughout India, but has its roots in the southern Indian state of Kerala.

The dish takes its name from the way it is cut up and served, kothu meaning chopped up and parotta meaning flatbread. The basic ingredients for this dish include eggs, potatoes, onions, green chilies and garlic paste.

Kothu parottas are a popular dish in the South Indian state of Tamil Nadu. Traditionally, Kothu means chopped in Tamil, and the dish is chopped up into small pieces before it is cooked.

The cooking technique for kothu parotta is similar to traditional stir-frying. Ingredients such as onions, ginger, garlic and green chilies are sautéed first. Then the other ingredients like left over boiled rice, grated carrots or potatoes or green peas (or any combination) are added.

Kothu Parotta, also known as kothu roti, is one of the most famous dishes in Tamil Nadu and remains popular with chefs and non-chefs alike. This spicy and crunchy dish can be made either with leftover rotis or by purchasing fresh parottas, which are round flatbreads made from wheat flour or other grains.

If you’re in search of some tasty South Indian food, try something new with kothu parotta, one of the signature dishes from the state of Tamil Nadu. Kothu parotta is just like a regular paratha except that it has been shredded into small pieces and mixed with other ingredients such as onion, coriander, chilli and coconut.

In fact, it’s so easy to make at home with no special skills or equipment needed – check out this recipe for kothu parotta for step-by-step instructions on how to make it!

Kothu Parotta Recipe

Kothu Parotta

Saravana Bhavan Kothu Parotta is a spicy dish originating in the southern Indian state of Tamil Nadu. The name kothu parotta translates to chopped paratha and refers to the chopped pieces of bread that are mixed with vegetables, eggs and spices. It has gained popularity in Sri Lanka, Malaysia and Singapore where it has become a staple street food.

presents this unique Kothu Parotta Recipe, a popular Indian Appetizer and Snack. It takes to prepare and extra cook time.

Ingredients needed for Kothu Parotta

  • 5 Fresh Parotta
  • 6 Onions, thinly sliced
  • 2 Tomato, chopped finely
  • 2 Bell pepper, diced, I used coloured ones
  • 3 Green chillies, finely chopped
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Chilli powder
  • ½ tsp Turmeric powder
  • 1 tsp Coriander powder
  • ¾ tsp Garam masala powder
  • ½ tsp Pepper powder
  • 4 tbsp Oil
  • 2 tbsp Salt
  • 1 cup Curry

For Garnish

  • 2 tbsp Coriander leaves
  • 1 tsp Garam masala
  • 1 tbsp Lemon juice

How to make Kothu Parotta step by step

  1. Cut or tear the parotta into pieces.
  2. On a medium flame, heat the oil and sauté the onions for several minutes.
  3. When the onions begin to turn golden brown, add the chillies and ginger garlic paste and continue to cook for a few minutes.
  4. Now add the tomato, bell pepper, and turmeric powder and sauté until the raw smell of the tomato has gone and it has turned mushy.
  5. Sauté the chili powder, coriander powder, garam masala, pepper powder, and salt until the raw smell goes away.
  6. Mix in the chopped parotta until well combined.
  7. Mix in the curry thoroughly.
  8. Use the sharp end of a flat spatula or a stainless steel bowl to mince the contents now.
  9. Cook for 3-4 minutes on medium heat, stirring frequently.
  10. Mix in the chopped coriander leaves, garam masala, and lemon juice.

Servings: 4

Recipe Video: How to make Kothu Parotta

Video Title: How to make Kothu Parotta

Learn how to make kothu parotta. This is a video on how to prepare your kothu parotta.

Rated: 4.9 of 5.0 from 948 reviews.

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