Kothu Parotta (Kothu Roti)

Sure, here is a blog post on Kothu Parotta:

Kothu Parotta: A Spicy and Flavorful Sri Lankan Street Food

Kothu Parotta is a popular Sri Lankan street food that is made with shredded parotta, a flaky flatbread, and a spicy curry sauce. It is a hearty and flavorful dish that is perfect for a quick and easy meal.

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History of Kothu Parotta

Kothu Parotta is said to have originated in the 1970s in Sri Lanka. It is believed to have been created by Tamil immigrants who were looking for a way to use up leftover parotta. The dish quickly became popular and is now a staple of Sri Lankan cuisine.

Ingredients

• 2 parottas, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 1/2 cup chopped cilantro

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion, garlic, ginger, and green chilies and cook, stirring occasionally, until softened.
2. Add the turmeric powder, coriander powder, cumin powder, garam masala, salt, and pepper and cook, stirring constantly, for 1 minute.
3. Add the shredded parotta and stir to coat.
4. Add the beaten eggs and cook, stirring constantly, until the eggs are cooked through.
5. Stir in the chopped cilantro and serve immediately.

Tips

• You can use any type of parotta for this dish. If you don't have parotta, you can substitute roti or naan.
• If you want a spicier dish, you can add more chilies or cayenne pepper.
• You can also add other vegetables to the dish, such as carrots, potatoes, or bell peppers.

Enjoy!

Here are some other tips for making a great Kothu Parotta:

• Use a good quality parotta. The better the quality of the parotta, the better the Kothu Parotta will taste.
• Don't overcook the parotta. The parotta should be soft and fluffy, but not mushy.
• Use a spatula to stir the parotta so that it doesn't break apart.
• Serve the Kothu Parotta immediately. It is best enjoyed hot and fresh.

With these tips, you'll be making delicious Kothu Parotta in no time!