Kothu Parotta/Porotta



Kothu Parotta is a popular street food of Tamil Nadu. This dish is made of shredded Porotta/Parotta mixed with masala and vegetables/meat/egg. It’s an interesting way of using up your leftover porottas/rotis. The recipe I have given has eggs in it. However, you can make it using vegetables or meat as well. This dish should be eaten hot.

Kothu Parotta/Porotta

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine tamil nadu
Servings 3 serving


  • 1/2 teaspoon Fennel seeds
  • 1 Onion Chopped
  • 1 Tomato Chopped
  • 1 teaspoon Ginger garlic paste paste
  • 1 teaspoon Coriander powder powder
  • 1 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder powder
  • 1/4 cup Carrot Grated
  • 3 Eggs Beaten
  • to taste Salt
  • Coriander leaves Chopped


  • Chop the Porotta into small bits and keep aside.
  • Heat oil in a pan.
  • Add the fennel seeds.
  • When they start to splutter, add the chopped onion.
  • Saute till brown in colour.
  • Tip in the ginger-garlic paste and saute till raw smell goes.
  • Add the coriander, chilli and turmeric powder.
  • Fry for a minute.
  • Add the chopped tomato and carrot and cook till oil separates.
  • Add the chopped porotta and mix well.
  • Cook for a minute.
  • Add the beaten eggs and mix well. Switch off heat.
  • Sprinkle the chopped coriander.
  • Serve hot.

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