Authentic Chettinad Kutta Parotta
Shredded layered flatbread tossed vigorously on a hot griddle with spiced mutton or chicken salna, fresh shallots, and fragrant curry leaves. This iconic street-food masterpiece from Tamil Nadu delivers an explosive punch of aromatic spices in every savory bite.
45min
Total Time
3
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Heat sesame oil on a heavy cast-iron tawa or flat griddle over medium-high heat.
2
Add chopped onions, green chilies, and ginger-garlic paste, sautéing until translucent.
3
Stir in the chopped tomatoes and cook until they turn soft and mushy.
4
Add turmeric powder and salt, mixing well into the base.
5
Toss in the shredded parotta pieces and drizzle half of the mutton or chicken salna over them.
6
Using two metal spatulas, chop and toss the parottas rapidly against the hot tawa to absorb the gravy.
7
Pour the remaining salna and sprinkle the freshly ground Chettinad black pepper powder for intense heat and aroma.
8
Continue to stir-fry until the parottas are slightly crisp at the edges yet tender inside.
9
Garnish generously with fresh coriander leaves and serve piping hot straight from the tawa.
Ingredients
3 pre-cooked Malabar parottas, torn into bite-sized strips
1 cup thick mutton or chicken salna (spiced gravy)
2 tablespoons sesame oil or ghee
1 large onion, finely chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon Chettinad black pepper powder
1 tablespoon fresh coriander leaves, chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.