Kothu Parotta
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Its from the Tamils; Kothu means minced, a parotta made usually on the roadside, so popular especially among the late night owls!
So yummy for the tongue as well as the soul!
2 years ago 9
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All Comments (37)
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I love the u cook and present u two r awesome
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u TWO R THE BEST COOKS
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you 2 great...............
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wow wonderfull
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kothu parrota easy food
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love the recipies and how you don't complicate things with culinary linguistics or 'Chef's Talk' as I call it. thank yo both so much, i can now cook my fave Indian/Hindustani dishes love everything x
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Seeing this being made in roadside hotels in tamil nadu is awesome. High energy. Parottas are aggressively torn into little pieces using hands and the whole thing gets done in something like 2 minutes and served hot. No dainty little square parotta pieces like in the video.
srjix 2 years ago 6
We'd LOVE to be able to replicate that. They do such an awesome job and it is a delight watching them in action....
:)
ShowMeTheCurry 2 years ago
madurai is the famous place for kothu parotta...
anbudgl 2 years ago
It's always great to get these tid-bits of information! Thanks!
ShowMeTheCurry 2 years ago
hi hetal and anuja
U guys r doing a gr8 job i just love the way u 2 guys present the rceipes ....I would like to know for the above receipe what is the good option to use instead of egg ..Yogurt or paneer or tofu...........thanks
span0306 3 years ago
This is a very flavorful recipe even without the eggs. You could try it with all of the things you mentioned. Yogurt will change the texture a bit -- softening it up a bit. Although we've never tried it, you could crumble paneer or extra firm tofu and add it in. Let us know how it comes out if you try it.
ShowMeTheCurry 3 years ago