Vegetable Kothu Parotta - a shredded flaky multi-layered Indian flatbread stir-fried with assorted vegetables and essential spices. It is incredibly popular street food in South Indian state Tamil Nadu and Sri Lanka. The name literally translates as "shredded parotta". Perfect for a light weeknight dinner and a great way to use up leftover parottas.
The word "kothu" means kind of pounding with two spatulas to tenderize roughly hand torn parotta. To be precise, mince it along with the other masalas, ingredients like onion, tomato.
I understand, they chop the parottas with two spatullas in the road side shops with that typical sound that makes on the iron tawa. I should try once that way. But this is my own version, without the parotta being kothufied.
This must be a great way for the restaurants to finish off the leftover parotta as well as kurma/ salna. Later became a dish by itself.
Parotta is different from north Indian paratha. Parotta is made fully with all-purpose flour/ maida and at some places it is also with egg. It is a layered flakey flat bread giving a slight puff pastry feel, but in dense and chewy texture.
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