Kothu parotta is a popular South Indian street food, particularly associated with Tamil Nadu and Kerala. It is made by chopping or tearing Kerala porotta (layered flatbread) into small pieces and stir-frying it with various ingredients. The dish typically includes a combination of vegetables, eggs, and/or meat (such as chicken or mutton), along with spices and flavorful seasonings.
The preparation begins with the parottas being cooked on a hot griddle, where they are further broken down using two spatulas, creating a distinctive rhythmic chopping sound. This method not only enhances the texture but also allows the flavors to meld together.
Kothu parotta is often served with a side of raita or a spicy gravy, and its delicious combination of crunchy, savory, and spicy elements makes it a favorite among food enthusiasts. It’s commonly enjoyed as a late-night snack or a hearty meal and reflects the vibrant culinary culture of South India.
