KOTHU PAROTTA RECIPE / VEGETARIAN KOTHU PAROTTA (2024)

FAQs

What is Kothu parotta made of? ›

Traditionally, kothu is made from recycling day-old godamba rotis, which are chopped up into small strips and mixed with an assortment of spices, fried vegetables, possibly egg or meat, and topped with chillies and onions.

Kothu' means shredded or minced, and Kothu parotta recipe is all about shredded parotta tossed in fried vegetables or chicken or salna. It is the classic street food of South India, which one consumes as a snack, breakfast, or dinner.

Kothu Parota is prepared with parotta in small pieces fried with scambled eggs, onions and salna, a gravy used for eating parotta. Chilli parotta is hot. And parotta is not in small pieces as in kothu but as relatively big pieces and fried in more oil and served as like deep fried dish.

Q: Is Kothu Parotta Healthy? Ans: Yes! It can be high in calories and fat due to the use of oil and butter. However, one can make it with healthier ingredient choices and include vegetables.

The Kothu Parotta is a flavor-packed, wholesome dish that serves as a meal in itself. Although it finds its origin in the island country of Sri Lanka, the Kothu Parotta has made its way to the daily diets of mainland Tamilians.

Paratha usually has a soft and fluffy texture. Parotta, on the other hand, is super crispy and flaky. However, it's possible to make crispy paratha as well, depending on personal preference. Similarly, parotta too offers a soft texture on its inside.

This dish is a Sri Lankan classic: stomach-filling, tastebud-tingling street food at its finest. Kottu roti is a little like fried rice, if you took out the rice and replaced it with finely chopped roti bread.

Mutton Kottu

Usually quite peppery, this is kind of like the egg fried rice of kottu, really. We're not sure how many vegetarians eat kottu, since it's a meal that's often shared amongst others and most popular for the versions with meat, but any kottu place will make a veggie kottu if you ask.

It is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan-fried. It is often served with a meat curry, such as chicken, goat, beef, or lamb.

How long can I keep kothu roti/parotta? This stays fresh in an airtight container in the fridge for 1 to 2 days.

Which type of paratha is best? ›

Garlic paratha goes well with a spicy curry or a refreshing mint chutney. Malabar paratha is best enjoyed with a flavorful meat or vegetable curry. Laccha paratha can be relished with any curry or used as a wrap for a delicious roll.

No, unless you soak it into oil on the “tawa”. Parotta cooked with less oil is not unhealthy. And if its a vegetable or paneer parotta, its infact nutritious.

If you have a craving for parotta, you can have a spoon or two of it in moderation(once every 3 weeks or so). Ensure to not include parotta or any food items with refined flour in your everyday diet as they cause more harm than good.

Parotta and Diabetes

If you have a love for parottas, it's better to avoid Kerala parottas made with white maida flour, as it can lead to spikes in blood sugar levels. Opting for parottas made with whole wheat flour is a healthier alternative that's both nutritious and equally delicious.

Parotta has the capacity to shoot up your body sugar level, he says. “One gram of carbohydrate gives nine calories of energy. Imagine the impact of a parotta which is full of only carbohydrates and especially when you do not do physical exercise. Parotta may be cheap but it will be costly for your heart,” cautions Dr.

It is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan-fried. It is often served with a meat curry, such as chicken, goat, beef, or lamb.

Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.