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கொத்து பரோட்டா
Shredded parotta chopped and tossed on a hot tawa with salna, made with egg or meat or as a vegetable version.
- The story
- Tamil Nadu's take on Sri Lanka's kottu roti, a street food since the 1960s–70s. “Kothu” means to chop.
- In the pot
- Parotta torn into pieces and tossed on a hot griddle with onions and egg or meat, then chopped and mixed with two heavy iron blades.
- How it's eaten
- Hot off the griddle, as street food.
About the dish: Wikipedia: Kottu
Where to find it
Our tipMost evening parotta stalls in the city make it to order.