Kothu Parantha

Kothu Parantha, also known as Kothu Parotta, is a popular street food dish from the southern part of India, particularly in the state of Tamil Nadu. It is a flavorful and spicy dish made with shredded Parantha that is stir-fried with vegetables or meat, and various Indian spices. This traditional delicacy holds a significant place in Tamil cuisine and is often enjoyed as a comfort food or a late-night snack. The word 'Kothu' literally means 'minced' in Tamil, which refers to the act of chopping the Parantha into small bite-sized pieces as it cooks.

History and Origin

The Kothu Parantha originated as a creative way to repurpose leftover Paranthas. Street vendors began to add onions, tomatoes, and sometimes meat to the mix, creating a distinct street food beloved by many. Over time, this dish has gained immense popularity and has become a staple item in numerous street food stalls and restaurants across South India.

Ingredients for Kothu Parantha

• Paranthas - 4 (store-bought or homemade)
• Chicken (optional for non-veg variant) - 200 grams
• Eggs - 2
• Onion - 1, sliced
• Tomato - 1, diced
• Green chilies - 2, chopped
• Ginger - 1 teaspoon, minced
• Garlic - 1 teaspoon, minced
• Curry leaves - a few
• Oil - 3 tablespoons
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Coriander leaves - for garnishing

Preparation

Start by gathering all the necessary ingredients. This will make the process quicker and more organized. If you're using chicken, make sure to cook it beforehand and keep it ready.

Cooking Process

Step 1: Preparing the Paranthas

Bought or homemade, the Paranthas need to be shredded into small pieces. This can be done using a knife or by hand. Ensure they are cut into uniform pieces for easy mixing.

Step 2: Sautéing the Base

Heat oil in a large pan over medium heat. Add the curry leaves, followed by sliced onion, and sauté until they turn golden brown. Add the ginger and garlic, sautéing for another minute until fragrant.

Step 3: Adding Spices and Vegetables

Add chopped tomato and cook until they become soft. Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine all the ingredients and let them cook until the spices release a fragrant aroma.

Step 4: Incorporating the Eggs and Chicken

Push the mixture to one side of the pan and add eggs to the empty side, scrambling until they are cooked. Mix the eggs with the rest of the vegetable mix, adding the cooked chicken pieces if using. Combine everything well.

Step 5: Mixing in the Parantha

Now, add the shredded Paranthas to the pan, tossing them well so they absorb the spices and flavors. If needed, add a bit more oil to help everything mix well. Sprinkle garam masala over the mixture and stir for another 3-4 minutes. Check your cooking timer to ensure the dish doesn't overcook.

Serving Suggestions

Once cooked, garnish Kothu Parantha with freshly chopped coriander leaves. Serve hot with a side of raita or yogurt. This dish is best enjoyed fresh and hot, straight from the pan!

Enjoy the fusion of flavors and textures in every bite. Whether it's a family gathering, a quick dinner, or a late-night snack, Kothu Parantha is sure to satisfy!