Kothu Parota is the ideal street food for the Southern region. The practice of this dish started in the 1970s with a cultural preference for both Hindus and Muslims. Earlier in those days, Hindus were forbidden to eat meat. However, nowadays everyone enjoys non-vegetarian food just like this recipe of Chicken Kothu Parota that acts as a wholesome meal.
If you are a vegetarian, you can simply skip the chicken part of the recipe and still enjoy the dish to every bit. Without wasting time, scroll down and take a look at this iconic recipe that will serve your taste buds!
COOK TIME AND OTHER DETAILS
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Cuisine: South Indian
Category: Main Course
Ingredients
Parotas: 4 (store-bought or homemade)
Cooked chicken: 1 cup (shredded or finely chopped)
Onion: 1 large (finely chopped)
Tomato: 1 medium (finely chopped)
Green chilies: 2 (finely chopped)
Ginger-garlic paste: 1 tablespoon
Curry leaves: a handful
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon (adjust to taste)
Garam masala: 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Salt: to taste
Oil: 2 tablespoons
Coriander leaves: for garnishing
Lemon wedges: for serving
STEP-BY-STEP PROCESS
1. Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
2.Add chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and chopped green chilies. Sauté for a minute or until the raw smell disappears.
4. Add the finely chopped tomatoes and cook until they become soft and mushy.
5. Now, add the shredded or finely chopped cooked chicken to the pan. Mix well with the onion-tomato mixture.
6. Sprinkle turmeric powder, red chili powder, garam masala, and salt. Mix everything together and cook for a few minutes until the chicken is well coated with the spices. Adjust the seasoning according to your taste.
7. Tear the parotas into small pieces and add them to the chicken mixture. Mix well so that the parotas get coated with the chicken and spices.
8. Use a flat spatula or the back of a ladle to finely chop the parotas and mix them with the chicken. Continue chopping and mixing until the parotas are well combined with the chicken and the mixture is uniform. This chopping process is essential for the unique texture of kothu parota.
9. Garnish with fresh coriander leaves.
10. Serve hot chicken kothu parota with lemon wedges on the side.
STORAGE AND LEFTOVERS
Chicken kothu parota is best enjoyed immediately. However, any leftovers can be stored in an airtight container in the refrigerator for a day or two. Reheat in a pan before serving.
