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'Egg' Kothu Parotta

This kothu parotta is a plant based version of the classic south indian street food where flaky shredded parottas are cooked in spices and herbs.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Fusion, Indian
Keyword: indian, indian recipes, low waste, parotta
Servings: 2

Ingredients

  • 4 instant flaky parottas
  • 3-4 shallots, chopped finely
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 green chili
  • 1 medium tomato, chopped
  • 1 tsp fennel powder
  • 1 tsp kashmiri chili powder
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp soy sauce
  • 1.5 tbsp sriracha / chili sauce / leftover curry
  • salt
  • black pepper
  • 100 g extra firm tofu

Garnish

  • chopped coriander
  • sriracha

Instructions

  • Heat a tawa (flat pan) and cook each parotta on medium heat until golden brown and cooked through on both sides, using a little oil. Keep them warm.
  • Shred them or cut them into strips. Keep them aside.
  • In a large pan or tawa, heat some oil. Add the chopped onions and green chilies, and sauté until the onions turn translucent. Add the ginger-garlic paste and sauté for another minute.
  • Add chopped tomato and saute for a few minutes. Add dry spices - fennel, chili powder, garam masala, turmeric, coriander and saute until the oil separates from the mixture.
  • Crumble some tofu in, give it a good mix and saute for a few minutes.
  • Add soy sauce, sriracha, salt and black pepper. Mix well.
  • Add the shredded parotta to the pan and mix everything well. Toss to combine - add more sriracha if needed.
  • Adjust salt according to taste. Cook for an additional 2-3 minutes, allowing the flavours to blend. Garnish with sriracha drizzle and fresh coriander leaves.