Mutton Kothu Parotta is a beloved dish that started in the streets of South India. The word ‘kothu’ means ‘to chop’ – and that’s exactly what happens when making this dish. The parottas are chopped and mixed with spiced mutton, creating a beautiful mix of textures and flavors. I learned this recipe from my grandmother, and it’s been a family favorite ever since.
About the Recipe
This recipe turns simple ingredients into something special. The minced mutton is cooked with aromatic spices, then mixed with chopped parottas and scrambled eggs. The shallots add sweetness, while green chilies bring just the right amount of heat. It’s filling enough to be a complete meal and tastes even better the next day.
Why You’ll Love This Recipe
– Ready in under 45 minutes
– Uses basic pantry ingredients
– Great way to use leftover parottas
– Perfect balance of spices
– Can be made milder or spicier
– Feeds 4-6 people easily
– Makes great leftovers
– Easy to customize with different meats
Mutton Kothu Parotta
Cooking Tips
– Chop the parottas when they’re slightly warm, not hot
– Don’t overcook the eggs – they should be just set
– Let the mutton cook until tender before adding other ingredients
– Use fresh curry leaves for the best flavor
– Break the parottas into bite-sized pieces
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with raita or onion salad. Stores well in the fridge for up to 2 days – reheat in a pan with a splash of oil.
Similar Recipes
- Chicken Kothu Parotta
- Egg Kothu Parotta
- Vegetable Kothu Parotta
Nutrient Benefits
This dish offers protein from mutton and eggs, carbohydrates from parottas, and vitamins from fresh herbs and spices. The shallots provide antioxidants, while curry leaves add minerals and fiber. It’s a balanced meal that keeps you full for hours.
Mutton Kothu Parotta
Ingredients
- 500 gms Minced Mutton
- 20 Shallots (Sambar Onions)
- 2 Green Chillies
- 2 tsp Ginger Garlic Paste
- 2 Eggs
- 4 Parotta (readymade or leftovers, torn roughly)
- 2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Salt as per taste
- Oil as required
- Coriander Leaves (handful)
- Curry Leaves (handful)
- 1/4 tsp Saunf
- 1 Bay Leaf
Instructions
- Heat 4 tsp oil in a pan over medium flame.
- Fry the saunf, bay leaf and curry leaves for 20 seconds.
- Add the onions, green chillies and ginger garlic paste.
- Saute for a minute or two.
- Add turmeric powder, red chilli powder and salt.
- Stir well.
- Add the minced mutton and cook for until done.
- Break the eggs into a bowl.
- Add salt and turmeric powder.
- Whisk well.
- Heat a dosa tawa (or a nonstick tawa) over medium flame.
- Pour the egg batter and make omlettes.
- Once done, cut the omelettes into small pieces.
- Add this to the mutton mixture and mix gently.
- Add the parottas and mix well.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I use regular onions instead of shallots?
Yes, you can use 2-3 medium onions instead of shallots. Shallots give a sweeter, milder flavor, but regular onions work well too. Just chop them finely to match the texture of the dish.
How spicy is this dish?
The spice level is moderate but easily adjustable. Reduce the green chilies and red chili powder for a milder version, or add more for extra heat. Start with less – you can always add more later.
Can I make this with leftover rotis instead of parottas?
Rotis will work, but the texture will be different. Parottas are flakier and hold up better during cooking. If using rotis, add them at the very end to prevent them from breaking down too much.
