Ever had leftover roti or parathas that you had no idea how to use? Especially, when you are out of the gravy and cannot have them with anything else. Here’s a fantastic recipe of Kuttu Paratha, also known as Kothu Parotta or Ande ka Paratha.
This recipe has been adapted by Sri Lankan recipe for Kothu Roti or Kuttu Roti which technically means chopped bread. If you see how this originated, studies say it came from a little town in Tamil Nadu called Madurai.
Kothu Parotta is very popular with Tamilians hence you will find this dish very popular in Sri Lanka, Singapore, Malaysia, Maldives, and of course, Tamil Nadu. We find this quick and easy fix instead of letting stale roti go to waste.
How to Make Kothu Parotta Step by Step:
If you are interested in one-pot recipes, this recipe of Kuthu Paratha uses only one pan so you don’t have to worry about washing too many dishes in the end.
Step one is to add onion, curry leaves, and ginger garlic paste into a pan and saute. Then come the spices, diced tomatoes, your choice of protein – in our case we use eggs, and lastly, chopped up parathas.
There are many ways you can chop the parathas. It really depends on your preference. If you like big pieces, then go ahead and tear them apart with your hands, provided they aren’t too old and hard by now. Or else, you can chop them.
For smaller pieces, especially when you have kids or toddlers, it is better to use a blender. We usually do this since its faster too.
Recipe for Kottu Paratha:
Kuttu Paratha/ Kothu Parotta
- 2 leftovers rotis or parathas torn apart
- 3 eggs
- 1 big onion diced
- 1 tomato diced
- 100 g coriander
- 2 green chilies cut into big pieces
- 1/2 tbsp ginger garlic paste
- 3-4 curry leaves
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp cooking oil
- Salt to taste
- In a pan, add oil, onions and curry leaves and sauté on a medium flame
- Then, add ginger garlic paste and sauté the mixture
- Add green chilies and chilli powder, turmeric powder, and salt
- Put in the tomatoes and fry until they become soft and mushy
- Then, add 6 eggs and close the pan with a lid. Cook the eggs on a low flame
- Meanwhile, cut the parathas into small pieces or put the parathas in the blender
- Put the small pieces of the parathas into the pan along with the eggs and mix well
- Add coriander and fry until the mixture turns crispy
- Serve hot and garnish with coriander
Other alternatives: If you aren’t using eggs, you can make a chicken koththu parotta.
You can also swap with minced meat if you like or go for cleaning the refrigerator and add ingredients like carrots, beans, and bell peppers for a vegetarian kottu ki roti.
How to Eat Koththu Rotti:
Traditionally, Kothu Paratha is eaten with a spicy gravy called salna. This is a rich and thick broth again which can be used from leftover korma. If you have tried our Indian Chicken Korma and have leftovers, it would be a delicious combination with this!
I remember trying this in Singapore and being served this way. Nowadays, some restaurants have even come up with a new variant called Chili Parotta. We’ll try to get this recipe up soon too 🙂
Do you have any leftover/stale recipes that you make? We’d love to know!
Also, if you try out this Kothu Parotta recipe, let us know 🙂
Signing off now! xx
P.S. If you would like to save and read later, here’s a pinnable version 🙂