Kothu Paratha is prepared with mixed vegetables that include carrot, beans and green peas. Egg kothu paratha calls for scrambling eggs while chicken kothu paratha has chicken pieces with salan gravy going into it.
Kothu means ‘minced’ in Tamil where the small strips of soft and flaky paratha are coated with a medley of spices and salan (gravy) and pounded into a mince using the edge of a flat spatula.
It is a popular street food common in certain parts of South India. Although the dish has origins in Sri Lanka, kothu paratha has been wholeheartedly embraced here in India.
Essentially, the parathas or the flaky wheat bread that are popular in the subcontinent, are chopped into bite-size pieces, sautéed with meat and vegetables, and doused in a spicy masala. Then the lightly scrambled eggs stirred throughout the dish take it to a whole new level of deliciousness.