Entree: India – Tamil Nadu – கொத்து பரோட்டா ➤ Kothu Parotta (Stir-fried shredded layered flatbread tossed with spices, onions, egg and meat or vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 store-bought layered parottas (about 12 oz (340 g) total)
- 12 oz (340 g) boneless chicken thighs, cut into small bite-size pieces
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped
- 3 green chilies, slit
- 1 tbsp (15 g) ginger-garlic paste
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 10 curry leaves
- 1/2 cup (15 g) chopped cilantro (coriander leaves)
- 2 stalks spring onions (green onions), chopped (for garnish)
- Juice of 1/2 lemon (about 1 tbsp (15 ml))

Show original ingredient measurements

- 6 store-bought layered parottas (about 12 oz (340 g) total)
- 12 oz (340 g) boneless chicken thighs, cut into small bite-size pieces
- 2 large eggs, approx. 100 g
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped
- 3 green chilies, slit
- 1 tbsp (15 g) ginger-garlic paste
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 10 curry leaves
- 1/2 cup (15 g) chopped cilantro (coriander leaves)
- 2 stalks spring onions (green onions), chopped (for garnish)
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Instructions

1. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add the chicken pieces, 1/2 tsp (1 g) salt, 1/4 tsp (1 g) turmeric and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
2. Tear or roughly chop the parottas into bite-size strips and set aside.
3. In the same skillet add remaining 2 tbsp (30 ml) oil. Add sliced onion, green chilies and curry leaves; sauté until onions are soft and beginning to brown, 5–7 minutes.
4. Add ginger-garlic paste and sauté 1 minute, then add chopped tomatoes, remaining turmeric, red chili powder and garam masala. Cook until tomatoes break down and oil separates, about 4–5 minutes.
5. Push the vegetable-spice mixture to one side, crack the eggs into the empty side and scramble until just set. Mix eggs into the masala.
6. Add the cooked chicken and torn parotta pieces to the pan. Toss and press down with a spatula, stirring frequently, until parotta is evenly coated, slightly crisped and heated through, about 4–6 minutes.
7. Adjust seasoning with salt and lemon juice, fold in chopped cilantro and spring onions, and serve hot.