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How to make Kothu Parotta - Do it with a Malaysian beat !

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Danielle
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254, Jalan Tun Sambanthan, Brickfields, 50470 Kuala Lumpur.
This southern Indian street food favourite is hot and alive in the side walk restaurants of Malaysia's Brickfields ,just a few kms away from the Twin Towers. Kothu parotta ,literally meaning minced parotta, is a unusual blend of ingredients all done on an oil laced hot plate. There's chopped onions , plenty of it. Garlic, curry leaves and everybody's  favourite roti canai splitted into pieces by hand .They are mixed on this hot plate with iron spatulas loud and clear! The spatulas are used to chop, twist and turn the mix in a rhythmic beat that can be heard distinctively ! Depending on the order , chicken or mutton curry can be added to give it a blend of truly south Indian  flavours. This street favourite has been handled down for generations and can be experienced at the "King of Chettinad Food"  Sri Paandi Restaurant, right in the heart of Brickfields.
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