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Chili Parotta | Kothu 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 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Snack
Cuisine: kerala
Servings: 4 servings


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

For Chili 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


Make the Salna:

  • Heat oil in a saute pan; add onions, ginger and garlic. Cook on medium flame until they start turning brown around the edges, about 4~5 minutes.
  • Next add chopped tomatoes, poppy seeds, cashews; cover and cook until the tomatoes turn soft and mushy.
  • Stir in red chili powder, ground cumin and ground coriander. 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.

Prep the Parottas:

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

Make the Chili/ Kothu Parotta:

  • In the same pan, heat oil, add onions, peppers and green chilies (if using). Cook on medium flame until crisp tender, takes about 6~7 minutes.
  • Crack the eggs into the pan, mix well and cook till set, about 2~3 minutes.
  • 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.


  • Skip eggs to make this a 100% vegetarian dish.
  • Use homemade parotta or buy frozen Kawan paratha from Indian grocery store. Malaysian style flatbread will also work in this recipe.
  • Crumbled tofu or paneer can be added to this a wholesome dish.
  • Although it is best to eat this dish hot, leftovers can be stored in the refrigerator for upto 2 days. Make sure to warm it before you eat.


Calories: 327kcal
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