Kizhi / Kothu Parotta (Shredded Malabar Parotta) (കിഴി പറോട്ട)
Category: main — parotta speciality
Course: main | Diet: non-vegetarian
Meal roles: main
street

The celebrated Malabar street dish: flaky parotta shreds tossed with a spicy egg-and-chicken masala, served wrapped in a parcel.

Spice level: 4
Prep time: 20 minutes | Cook time: 25 minutes

Ingredients (per person):
name: Parotta (Malabar layered flatbread)
qty: 1
unit: num
name: Chicken (small, boneless)
qty: 90
unit: g
name: Egg
qty: 1
unit: num
name: Onion, chopped
qty: 40
unit: g
name: Ginger-garlic paste
qty: 6
unit: g
name: Green chillies, slit
qty: 6
unit: g
name: Red chilli powder
qty: 3
unit: g
name: Turmeric
qty: 1
unit: g
name: Garam masala
qty: 1
unit: g
name: Curry leaves
qty: 1
unit: num
name: Coconut oil
qty: 8
unit: g
name: Salt
qty: 1
unit: g

Steps:
Shred the parotta roughly; set aside.
Sauté onion, green chillies and ginger-garlic in coconut oil until fragrant; add chicken and spices and cook until just done.
Crack in the egg and scramble through the masala.
Fold in the shredded parotta, toss well, season with salt and curry leaves.
Serve steaming hot in a foil/banana-leaf parcel.

Tags: malabar
street
parotta