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    Home » Street Food » Chilli Parotta

    Chilli Parotta with Eggs

    Published: Jan 21, 2023 by Pavani · Leave a Comment

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    Chili Parotta is a popular South Indian street food that is absolutely scrumptious and easy to make at home. It is also known as kothu parotta and is widely available in Kerala and Tamil Nadu.

    My homemade version is lower in calories than the original version but is equally delicious. Also I make it with egg to add some protein, but you can skip it and make it completely plant based.

    White bowl with chilli parotta topped with cilantro sprig and a glass of water in the background.

    Table of contents

    • About the recipe
    • Why I love this recipe
    • Ingredients
    • Instructions
      • Make Salna
      • Prep Parotta
      • Make Muttai Parotta
    • You might also like
    • Recipe Card

    About the recipe

    I love recreating traditional street food recipes at home. My versions are much healthier and I know exactly what ingredients are in the dish.

    Here's a classic South Indian street food recipe that is popular in Kerala, Tamil Nadu and Sri Lanka. 'Kothu' means chopped in Tamil. In this kothu parotta recipe, Kerala parotta (paratha) is torn into small pieces and used, hence the name.

    Salna which is basically a spicy, creamy gravy adds lots of flavor to the parotta recipe. I think the highlight is the addition of salna which makes the dish moist and yummy. You can also serve just the salna with roti or dosa.

    White bowl with Chilli Parotta.

    I love making egg kothu parotta aka mutta parotta because it is a filling and delicious one-pot meal. Skip the eggs to make a 100% vegetarian dish. Though not traditional, crumbled paneer or tofu are great to make this a wholesome dish.

    Don't consider this as 'health food', because this is a calorie-heavy dish. But it tastes so yummy, that I am sure you wouldn't mind making it once in a while.

    Why I love this recipe

    • Needs basic pantry and refrigerator ingredients.
    • It is filling and delicious.
    • Very easy street food recipe to make at home.
    • Make salna ahead of time and assemble kothu paratha just before serving.
    White bowl with south Indian street food.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the main ingredients you need to make this kothu parotta recipe:

    • Parotta/ flaky flatbread ~ You can either make your own Kerala Parotta, if you have time or buy a packet of frozen 'Kawan Paratha' at Indian grocery store.
    • Bell Peppers - use different color peppers for a colorful looking dish. Or just use green peppers.
    • Onions
    • Eggs - completely optional but absolutely delicious. Skip eggs to make veg kothu paratha.

    To make the salna or the gravy, you need:

    • Onion, ginger and garlic.
    • Tomato ~ you can use any juicy variety of tomatoes.
    • Poppy seeds, cashews
    • Red chili powder, ground coriander, garam masala and salt.
    Ingredients needed - salna, parotta, sliced onions, green chilies, peppers.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this chilli parotta recipe:

    Make Salna

    Heat oil in a large sauté pan on medium heat; add onions, ginger and garlic. Cook on medium flame until they start turning brown around the edges.

    Next add chopped tomatoes, poppy seeds, cashews; cover and cook until the tomatoes turn soft and mushy.

    5 panel photo showing sautéing of ingredients for the salna.

    Stir in red chili powder, ground cumin, ground coriander, garam masala and salt. Mix well and cook for a few minutes. Turn off the heat and let this mixture cool a little, then grind to a smooth paste.

    3 panel photo showing the making of salna.

    Prep Parotta

    Make fresh parotta. Or if using frozen parottas, then cook them until crispy and cooked through. Then chop them up into small pieces.

    2 panel photo showing parotta before and after cooking.

    Make Muttai Parotta

    Wipe the sauté pan with a paper towel and heat oil on medium heat. Add onions, peppers and green chilies (if using). Cook on medium flame until crisp tender.

    Crack the eggs into the pan, mix well and cook till set.

    5 panel photo showing the cooking of peppers and eggs in a pan.

    Next stir in the ground spice mix/ masala. Mix well and season with salt. Now add the chopped parottas and mix well so that the parottas are coated with the masala. Cook to heat through. Sprinkle with chopped cilantro and serve hot with onion raita.

    3 panel photo showing the making of kothu parotta.

    Expert Tips

    • You can either use homemade Kerala Parotta or buy a packet of frozen 'Kawan Paratha' at Indian grocery store. Malaysian style paratha will also work in this recipe.
    • You can make veg kothu parotta by skipping the eggs.
    • Though not traditional, crumbled tofu or paneer are great protein options to make this a wholesome dish.
    • Chilli parotta is best served hot. But if you have any leftovers, then store in an airtight container in the refrigerator for up to 2 days. Heat thoroughly before serving.

    You might also like

    Here are a few more South Indian recipes that you might want to try:

    • White plate with stacks of mini vegetable uthappam.
      Mini Veg Uttapam Recipe | Video
    • Kohlrabi Curry Recipe | South Indian Knol Khol Curry
    • Dry Potato Curry Recipe
    • Top view of jonna halwa on a white plate
      Fruit Kesari with Jowar Rava

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Chilli Parotta

    Recipe Card

    Chilli Parotta

    A popular South Indian street food that is absolutely scrumptious and easy to make at home. Here is a version that is lower in calories than the original version but equally delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 50 mins
    Course: Snack
    Cuisine: kerala
    Servings: 4 servings

    Ingredients

    For the Salna/ Gravy:

    • 2 teaspoons Oil
    • 1 Medium Onion, chopped
    • 2 teaspoon Ginger, grated (about 1" ginger piece)
    • 2 Garlic cloves, minced
    • 2 Medium Tomato, chopped
    • 1 tablespoon Poppy seeds
    • 1 tablespoon Cashews
    • 1 teaspoon Red Chili powder
    • 1 teaspoon Ground coriander
    • ½ teaspoon Garam Masala
    • To taste Salt

    For Chilli Parotta:

    • 4 Parotta*
    • 2 tablespoons Oil
    • 1 Medium Onion, thinly sliced
    • 2 Medium Peppers, chopped (any color)
    • 1~2 Green chilies (optional)
    • 4 Large Eggs
    • To taste Salt
    • 2 tablespoons Cilantro leaves, finely chopped

    Instructions

    Make Salna:

    • Heat oil in a large sauté pan on medium heat; add onions, ginger and garlic. Cook on medium flame until they start turning brown around the edges, about 4~5 minutes.
      2 teaspoons Oil, 1 Medium Onion, chopped, 2 teaspoon Ginger, grated (about 1" ginger piece), 2 Garlic cloves, minced
    • Next add chopped tomatoes, poppy seeds, cashews; cover and cook until the tomatoes turn soft and mushy.
      2 Medium Tomato, chopped, 1 tablespoon Poppy seeds, 1 tablespoon Cashews
    • Stir in red chili powder, ground cumin, ground coriander, garam masala and salt. Mix well and cook for 1~2 minutes.
      Turn off the heat and let this mixture cool a little, then grind to a smooth paste.
      1 teaspoon Red Chili powder, 1 teaspoon Ground coriander, ½ teaspoon Garam Masala, To taste Salt

    Prep the Parotta:

    • If using frozen parottas, then cook them until crispy and cooked through. Then chop them up into small pieces.
      4 Parotta*

    Make the Chili/ Kothu Parotta:

    • Wipe the sauté pan with a paper towel and heat oil on medium heat. Add onions, peppers and green chilies (if using). Cook on medium flame until crisp tender, takes about 6~7 minutes.
      2 tablespoons Oil, 1 Medium Onion, thinly sliced, 2 Medium Peppers, chopped (any color), 1~2 Green chilies (optional)
    • Crack the eggs into the pan, mix well and cook till set, about 2~3 minutes.
      4 Large Eggs
    • Next stir in the ground spice mix/ masala. Mix well and season with salt.
      Now add the chopped parottas and mix well so that the parottas are coated with the masala. Cook for 2 minutes to heat through.
      Sprinkle with chopped cilantro and serve hot with onion raita.
      To taste Salt, 2 tablespoons Cilantro leaves, finely chopped

    Video

    Notes

    • You can either use homemade Kerala Parotta or buy a packet of frozen 'Kawan Paratha' at Indian grocery store. Malaysian style paratha will also work in this recipe.
    • You can make veg kothu parotta by skipping the eggs.
    • Though not traditional, crumbled tofu or paneer are great protein options to make this a wholesome dish.
    • Chilli parotta is best served hot. But if you have any leftovers, then store in an airtight container in the refrigerator for up to 2 days. Heat thoroughly before serving.

    Nutrition

    Calories: 314kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 221mg | Potassium: 459mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 64mg | Calcium: 107mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Manjula Bharath

      January 26, 2014 at 2:48 pm

      wow mouthwatering spicy kothu parotta 🙂 looks so so tempting !!

      Reply
    2. Sandhya Ramakrishnan

      January 26, 2014 at 3:35 pm

      Looks awesome Pavani! Thanks for trying out the recipe 🙂 I have your Kerala Parotta recipe bookmarked and want to try it soon....But once all that work goes into it, I might not tear it up to make the kothu parotta....:)

      Reply
    3. Srivalli

      January 26, 2014 at 5:15 pm

      That's an interesting version...lovely presentation Pavani..

      Reply
    4. notyet100

      January 27, 2014 at 1:27 pm

      Looks delicious,..:)

      Reply
    5. Sreevalli E

      January 27, 2014 at 9:09 pm

      Yummy parotta.. I once tasted this at a restaurant & instantly loved it,though never got a chance to make it.. Bookmarking it..

      Reply
    6. Maha Lakshmi

      December 28, 2015 at 6:52 am

      This is my favorite recipe. I like its taste.Catering Services in Nanganallur

      Reply

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