Chilli Parotta with Eggs

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.

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.

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.

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.

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.

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.

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.

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.

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.

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:

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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

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Course: Snack

Cuisine: kerala

Servings: 4 servings

Ingredients

1x2x3x

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

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