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| KOTHU PAROTTA |
The truth is that I have never tasted a "KOTHU PAROTTA" from a street vendor. A dish which came into my acquaintance through the words of tastes & memories by my husband. Then gradually through his process of compensating & cooking the same for us. He has his specifications when it comes to cooking Kothu Parotta, as & how a Parotta Master does. Sauteing the seasonings, specifically squeezing out the tomatoes & not chopping them, adding the spices, then adding the Eggs & scrambling them up finely, pouring the Salna, mincing the Parotta etc., & etc. Then comes the main process, mixing it up until all the ingredients are well incorporated with the final result of a wholesome Kothu Parotta. This is where the exact skill & technique of a Parotta Master shows off when it comes to making Kothu Parotta, he shreds a whole Parotta while mixing them up with the seasonings & the Salna with his Iron spatula over a griddle. Kothu Parottas are best eaten at a street-side stall. But this version of homemade Kothu Parotta is the one I have ever known as Kothu Parotta.
Kothu Parotta is made with shredded flaky Parotta's(Malabar Parottas) that are cooked with a medley of Onions, Green Chillies, a clove or two of Garlic, loads of Curry Leaves, Tomatoes and flavoured with Salna & masala powders. We usually make it along with Eggs, which is a default style at home. You can even add shredded Chicken/mutton pieces into it. The trick to getting perfectly textured(not soggy) Kothu Parotta is to cook them on a medium flame, Mincing & mixing the ingredients until all the seasonings & spices are well incorporated into the minced Parottas. Serve Kothu Parotta, piping hot with a hearty serving of Salna. My husband suggests & prefers it to be served along with Coconut Chutney & Salna.
Though the total credit of inventing Kothu Parotta goes to Madurai, a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. But the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai in & around Tamil Nadu. Also, we can see this dish in the name of Kothu Roti, which is equally a popular dish in Sri Lankan Cuisine.
Kothu Parotta is a popular street food sold in most of the South Indian Kaiyendhi Bhavans, Military Hotels and Small Restaurants. Even popular Vegetarian restaurants like Saravana Bhavan & Coimbatore Sree Annapoorna Gowrisankar sell these Kothu Parotta, in the name of a vegetarian version. But in my opinion, the ones sold in Kaiyendhi Bhavans takes the total credit, with their unmatching style of preparation, taste with a medley of spices and seasonings added into it, converting it into a wholesome meal by itself.
The street food stalls colloquially called Tattu Kadais/Kaiyendhi Bhavans which pop up with the setting sun cater to a wide range of local delicacy/fast food varieties. These small eateries along the roadside are popular among the local crowd for cheap and homely food. Along with the long list of dishes they serve, Kothu Parotta has become the identity of a Kaiyendhi Bhavan in due course. The unflawing sound of the street vendors alias Parotta Masters, indirectly invites their customers to their stalls, announcing the preparation of the so-called Kothu Parotta or minced Parotta. The cling-clang sound which comes out during the process of mincing the Parottas & incorporating them with spices, Salna*, Eggs or sometimes with shredded chicken/mutton pieces with their iron spatula over the iron griddle, is a default sound most of the Street food lovers are accustomed to.
This Kothu Parotta Recipe is the way how my husband makes it at home. You can get easy with what you need in your Kothu Parotta recipe. Can add Eggs, shredded chicken/mutton pieces or avoid all these, pour Salna and cook it along or substitute Salna with Mutton/Chicken/Curry Masala, add finely chopped vegetables etc., & etc. No strict rules & recipes to adhere, the idea is to get the taste and feel of a Kothu Parotta you Love the Most. So one final word - Kothu Parotta is best eaten at a street-side stall. But if you cannot get enough of it or if you are living in a place where you cannot get hold of it, then try this homemade Kothu Parotta which is equally good, and convincing to the terms of a Street Food - Kothu Parotta. What you would need are some homemade or store-bought or frozen Parottas, a bit of Salna/Masala Powders & there you can play with it to convert it into Kothu Parotta of your choice.
Salna*
Salna is nothing but an Onion- tomato-based neither thin nor thick curry, which also slightly fall under the category of a South Indian Kuruma. It is a default side dish served along with Parotta in most of the restaurants, Kaiyendhi Bhavans(Thattu Kadais), Military Hotels etc., Commonly served as an EMPTY SALNA/PLAIN SALNA & sometimes as Chicken Salna/Mutton Salna and also Veg Salna. Goes well not only with Parotta, but also with Chapati, Idli, Dosa, Idiyappam, Appam, Puttu, Uthappam etc., This is not a Curry that is served/ladled out but instead it should be poured-out over the dish. You can see them served in Buckets in roadside eateries or restaurants. I just realized that I haven't yet posted Salna recipe in my blog, will post it soon...
For a detailed Recipe on HOW TO MAKE PAROTTA(ROTI CANAI),Click here...
Cuisine - South Indian, Sri Lankan
Course - Main
Spice Level - Medium
Serves - 3- 4
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20- 30 Minutes
HOW TO MAKE KOTHU PAROTTA
INGREDIENTS:
Parotta - 6 Nos.
Onion - 2 Nos.
Green Chillies - 3-4 Nos.
Garlic - 2 Cloves
Ginger - 1/2 " Piece
Fennel Seeds - 1/4 Tspn
Curry Leaves - 2 Sprigs
Tomato - 2 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Mutton Masala Powder/Curry Masala Powder - 1 Tspn
Egg - 3 Nos.
Salna - 1/2 - 1 Cup
To Garnish:
Coriander Leaves - a few
METHOD:
- Shred the Parottas into small pieces and keep them aside.
- Heat oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
- Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
- Add Turmeric Powder, Red Chilli Powder, Mutton Masala Powder to the above and fry for a while on a very low flame.
- Add finely chopped tomatoes and saute it until tomatoes are well cooked, and oil separates from the mix.
- Alternatively, if you are using Nattu Thakkali(locally grown tomato) then you can easily squeeze it out and add it into the masala.
- Sprinkle some water, if required.
- Now add Eggs to the above masala, and scramble it up finely.
- Add salt and mix well.
- Once the eggs are well scrambled up, pour in a few ladles of Salna and give a quick stir.
- Now add shredded Parottas and mix well.
- Mix all the ingredients on a low flame, adding another few ladles of Salna.
- Mince, mix & cook until all the Salna is well absorbed by the shredded Parottas.
- Cook on a very low flame mixing and stirring it continuously until the Kothu Parotta becomes slightly dry.
- Garnish Kothu Parotta with finely chopped Coriander Leaves.
- Serve Kothu Parotta hot with Salna & Coconut Chutney(If preferred).
NOTES:
- Can make Parotta/Roti Canai & Salna from scratch & then make Kothu Parotta.
- For a quick version, go ahead and buy Parotta from a restaurant, & there you get Salna along with Parotta which makes the job easier.
- Alternatively, make Kothu Parottas with frozen Parottas.
- If you do not have Salna, you can substitute it with any Chicken gravy/Kuruma.
- Or add Mutton/Chicken Masala Powder/Curry Masala Powder and skip adding Salna into your Kothu Parotta recipe.
- For a vegetarian version, skip adding Eggs.
- I have shredded the Parotta before adding them into the dish.
- A Parotta Master would mince up whole Parottas along with the seasonings with his Iron spatula over the griddle.
- To make the job simpler & if you are using a non-stick pan to make this Kothu Parotta, shred the Parottas and then mix them along with the seasonings & Salna.
- Slow cooking the masala on a very low flame enhances the flavour.
- If preferred can add more tomatoes.
- Adjust the number of spices to your preference.
- Cook Kothu Parotta on a low flame until all the Salna & Masalas are well absorbed by the shredded Parottas and cook until it becomes slightly dry.
