Kerala. It is based on a Sri Lankan version where it originated as Kothu Roti. It is made using parotta, egg, meat, and salna, a spicy sauce. Other variants of Kothu Parotta are Muttai Kothu Parotta, Chilli Parotta.
The ingredients are thrown on a hot cast-iron griddle lubricated with oil. These are minced and mixed by repeated pounding using a heavy iron spatula, the sound of which can be heard for a long distance. It is served with onion raita.
Kothu Muttai Parotta is a very famous roadside food available only in small roadside food shops. Kothu parotta made without the meat and is called as mutai kothu parotta (literally, egg minced parotta). Chicken kothu parotta and mutton kothu parotta are relished. Like the parottas, it is common in roadside shops called thattu kadai
Cooking time - 20 minutes
Ingredients
Kerala parotta - 4 no:s (Recipe)
Egg - 2 (lightly beaten)
Onion - 2 medium ( chopped)
Tomato - 1 (chopped)
Ginger garlic paste - 1 tsp
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Lime juice - 1 tsp
Oil - 1 tblsp
Salt - to taste
Pepper powder - 1 tsp
For the maination
Chicken - 100 gms ( boneless) ( shredded)
Red chilly powder - 1 tsp
Pearl onions / Shallots - 6 no:
Shredded coconut - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - to taste
Coconut oil - 1 tblsp for frying ( You can use any oil )
Method
1. Marinate the chicken pieces with the ingredients mentioned for at least half an hour and fry in coconut oil.
2. Cut parotta into small pieces.
3. Heat oil in a pan, saute onion and add ginger garlic paste and fry till the raw smell is gone.
4. Add the tomato and roast well.
5. Then add red chilly powder, turmeric powder, pepper powder and coriander powder and mix well.
6. Add garam masala powder, salt and lime juice and mix well.
7. Add the beaten egg and continuously stir for 5 minutes so that it doesn't stick on the sides.
8. Add the fried chicken pieces and toss well.
9. Add the parotta pieces and toss well.
10. Cook covered for 5 - 8 minutes and serve.
Note: Garnish with coriander leaves if desired.
Serve hot with chilled lime juice.