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Sunday, 12 June 2016

Kothu Parotta (Shredded Paratha Upma - Street Food from Tamilnadu)


          This is a simple, yet delicious street food in Tamil Nadu where some shredded parathas are cooked along with eggs, chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

          It is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavours. Personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. Check for a step by step guide with pictures to prepare it.





  • 2-3 parathas, shredded
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2-3 green chilies
  • 1-2 onions, chopped
  • 1 tsp. garlic, chopped
  • 1 sprig curry leaves
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. pepper powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. tomato paste
  • 1-2 eggs
  • 1/2 cup gravy / stock
  • 1 tsp. lime juice
  • 1-2 tbsp. coriander leaves & 1 fresh red chili, chopped to garnish





         Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter. Add the onion, garlic, green chilies and curry leaves. Fry till light brown.

         Add the tomato and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

          Add the tomato paste and mix well. Then add the egg and fry well. Add the shredded parathas and combine everything.

          Keep on frying for 2-3 minutes. Midway add the gravy / stock and fry till dry. When done, add the lime juice and serve, garnished with coriander leaves.






                         Heat oil in a pan and temper with mustard seeds, cumin seeds and 
                         asafoetida. Allow it to splutter. 




                      Add the onion, garlic, green chilies & curry leaves. Fry till light brown.




                       Add the tomato and all the dry spices. Mix everything well and keep 
                       frying on a medium flame till it is mashed.




                                Add the tomato paste and mix well. 





                               Then add the egg and fry well. 




                  Add the shredded parathas & combine well.  Keep on frying for 2-3 min. Then
                  add the gravy / stock and fry till dry. When done, add the lime juice.




                               Serve, garnished with coriander leaves and fresh red chilies.













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