Kothu parotta

Not yet rated

Alfred Prasad's kothu parotta recipe, translating literally as minced parotta, is based on the Sri Lankan dish of shredded roti. Alfred cooks his shredded parottas with a mix of vegetables, chilli and turmeric to produce a quick and satisfying dish. Instead of grated coconut, you can sprinkle over some scrambled eggs to finish.

First published in 2015





Cook the parathas as per packet instruction, shred roughly and set aside
  • 3 Malabar parathas
Place a wok over a medium-high heat and add the oil. Once the oil is hot, add the onions and cook until golden brown. Add the chillies and ginger-garlic paste, mix well and sauté for a further 2 minutes
Add the ground turmeric, chilli powder and salt, then sauté for a further minute. Add the carrot and cabbage and stir-fry over a high heat until the carrots start to soften
Stir in the beans and green pepper and toss in the wok for a further 2 minutes. Check the seasoning, garnish with coriander and coconut and divide onto plates.Top with the shredded parathas and serve immediately
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more