Kothu Parotta is South Indian and Sri Lankan street food at its finest—a spicy, stir-fried mix of flaky parotta, eggs, veggies, and curry. It’s loud, messy, and packed with bold flavors—just like how it’s made at roadside stalls! Think of it as the ultimate comfort food—crispy, chewy, and bursting with spice. If you love fried rice or chow mein, you’re gonna love this!
How to Make Kothu Parotta
This dish comes together fast and furious. First, we scramble the egg and set it aside. Then, we stir-fry veggies and shredded parotta with a hit of curry powder and leftover curry (chicken or veg) for deep, rich flavors. The final touch? Tossing it all together until the flavors melt into a savory, spicy, crispy-soft mix.
Pro Tips:
Kothu Parotta is fast, spicy, and satisfying—perfect for using up leftover curry and parottas. Serve it as-is or with a side of raita for a true street food experience!
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Kothu Parotta
Ingredients
- 2 parottas shredded (homemade or store-bought)
- 1 egg
- ⅓ cup carrots diced
- ⅓ cup bell peppers diced
- ⅓ cup onions diced
- ½ cup curry chicken or vegetable
- 1 tbsp curry powder
- 1 tbsp oil
- Salt
- Pepper
- Wiri wiri pepper
- Chili flakes optional, for extra heat
Instructions
- Heat ½ tbsp oil in a large pan. Crack the egg in, scramble it, and set aside.1 egg
- Add the remaining ½ tbsp oil, toss in the veggies, and stir-fry until soft.⅓ cup carrots, ⅓ cup bell peppers, 1 tbsp oil, ⅓ cup onions
- Toss in shredded parotta, pour in curry, and sprinkle curry powder over it. Stir well so everything soaks up the flavors.2 parottas, ½ cup curry, 1 tbsp curry powder, Salt, Pepper, Wiri wiri pepper
- Add the scrambled egg back in, mix everything thoroughly, and cook for another 2 minutes.Chili flakes
- Plate up and enjoy the crispy-soft, spicy goodness of Kothu Parotta!
Notes
Nutrition
Parotta
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup water
- 1 tbsp oil
- 2 tbsp melted butter
- 2 tbsp ghee optional
Instructions
- Mix flour, salt, and sugar in a bowl. Gradually add water while kneading until you get a smooth, soft dough. Add oil, knead again, and cover for 30 minutes.1 ½ cups all-purpose flour, ½ tsp salt, ½ tsp sugar, ½ cup water, 1 tbsp oil
- Divide the dough into equal balls, roll each out thin, brush with melted butter/ghee, and fold into a coil. Let it rest for 10 minutes, then roll it out again.2 tbsp melted butter, 2 tbsp ghee
- Heat a tawa or griddle on medium heat. Cook each parotta for 2–3 minutes per side, brushing with oil until flaky and golden brown.
- Tear it, dip it, or wrap it up—parotta is best enjoyed fresh!