A very happy (albeit belated) New Year to everyone. Like most of my recent posts, this one comes a little late. I’m not starting the year with resolutions again—at least not the traditional kind. They seem permanently jinxed for me.

Between school drop-offs, pickups, work, and everything in between, life has been chaotic. But no matter how busy things get, there is always time for food—especially lunchbox food. That’s one thing I try hard not to compromise on. Writing it all down, however, is another story. I’m working on it, and hopefully this year will be a better one for RKK.

I hadn’t personally tasted Kothu Parotta the way it’s served on the streets of South India, particularly in Chennai and further south. Girish, however, remembers eating it during his college days in Chidambaram, often at the railway station. So when our local Indian restaurant (the same one that once had Pondicherry Masala Dosa on the menu) added Kothu Parotta, we had to try it.

That was my first real introduction to the dish. While it was probably not fully authentic street-style Kothu Parotta, it was flavorful enough to intrigue me and inspire a homemade version. A quick search led me to Kanchana’s blog, “Married to a Desi,” where she beautifully writes about her connection to Indian food after marriage. I followed her recipe for the most part.

I used regular whole wheat chapathis here, though as she mentions, layered parottas or flaky flatbreads add significantly to the authenticity of the dish. The result was a spicy, satisfying lunchbox meal that Nikhil absolutely loved. I served it with a simple cucumber raita on the side to balance the heat—though we do tend to like our food on the spicier side, as you may have noticed from the generous use of green chilies.

Ingredients

  • 2–4 leftover or store-bought parottas, torn into pieces
    (If using store-bought, Malaysian parathas or any layered parottas work best)
  • 1 large tomato, chopped (or 2 small tomatoes)
  • 1 red onion, chopped
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Pav bhaji masala – 2 tsp
  • Thai green chilies – 3, minced
  • Ginger – 1-inch piece, minced
  • Cilantro, chopped – 1/2 cup
  • Egg – 1, beaten (optional)

Method

  1. Heat oil in a pan. Sauté the green chilies and ginger, followed by the chopped onions, until the onions soften.
  2. Add the turmeric and red chili powder and mix well.
  3. Add the chopped tomatoes and cook until they become soft and mushy. You can add salt at this stage to help the tomatoes break down and form a slightly pasty base.
  4. Add the beaten egg, if using, and scramble it into the mixture until it is fully cooked and well incorporated. This step is optional—the dish tastes just as good without the egg.
  5. Add the pav bhaji masala and mix thoroughly.
  6. Add the torn parotta pieces and toss everything together until the parottas are evenly coated with the masala.
  7. Garnish with chopped cilantro and serve hot with a squeeze of lime and cucumber or onion raita on the side.

Spicy, comforting, and perfect for repurposing leftover flatbreads, this Kothu Parotta makes for a satisfying lunchbox option or a quick weeknight meal.