We all knew about ‘Kothu Parotta’.Seeing this being made in roadside hotels in Tamil nadu is awesome.Those ‘Parotta Masters’ with their high energy, aggressively tear parottas into little pieces using hands and the whole thing gets done in something like 2 minutes and served hotI Mostly it is a non-vegetarian recipe.
‘Kothu Chappathi’ is slightly different from ‘Kothu Parotta’ in the making and as well the ingredients used.I saw this recipe two weeks back in Sun Tv. Chef Jacob showed the preparation. He used Coconut Milk, Garam Masala. But I have made little variations from his version. If you have any left over chappathis, the next day morning you can prepare this dish. However you could also use freshly prepared chappathis for making this dish. The following measurement serves two.