Noodles
Kothu Parotta
கொத்து பரோட்டா
Tamil Nadu, India
A South Indian street food made by shredding parotta and stir-frying it with eggs, meat, vegetables, and salna. It is spicy and filling.

Original eatfuls sticker artwork
What it is
A closer look at Kothu Parotta.
A South Indian street food made by shredding parotta and stir-frying it with eggs, meat, vegetables, and salna. It is spicy and filling.
What to look for
Know it when you find it.
Shredded flaky parotta with scrambled egg, meat, and spicy curry sauce.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kothu Parotta.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…

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Armenia
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Traditional Armenian flat noodles made from unleavened wheat dough, rolled thin, cut into strips and dried, served with butter, cheese or in soups.

Hokkaido, Japan
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Hokkaido's soy-based ramen with a layer of lard to keep the broth hot in cold weather.

Karakol, Kyrgyzstan
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Cold dish of wheat noodles and slippery starch jelly in a chilli-and-vinegar broth, topped with egg crêpe strips and a spoonful of hot oil.

Afghanistan
Aush
آش
Hand-cut noodles cooked in a broth with beans, chickpeas and herbs, finished with yoghurt, dried mint and a meat sauce.

Singapore, Singapore
Bak Chor Mee
肉脞面
Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.

Central Java, Indonesia
Javanese Noodles
Bakmi Jawa
Javanese-style noodles with sweet soy sauce and chicken, cooked over charcoal for distinctive flavor.

United Arab Emirates
Balaleet
بلاليط
Balaleet combines sweet vermicelli cooked with cardamom, rose water, and saffron with a thin egg omelet on top, creating a sweet-savory breakfast.
