Vegetable kothu parotta also known as veg kothu parotta is a tasty and popular South Indian street food recipe made with shredded parotta, spices and vegetables. This dish is prepared at roadside thattu kadai stalls where it is cooked on a hot iron tawa and mixed quickly. Kothu parotta is one of my favorite recipes and is also a great way to use up leftover parottas at home.
Kothu Parotta Recipe
Easy Kothu Parotta is a common and famous recipe found in all street foods stalls and also in big restaurant. The cool thing about this is you can do it in anyway you like.
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You can add chicken, egg, mutton to make this. It is a super flexible recipe and uses leftover paratha and turn it into an awesome recipe. I have a version of egg kothu parota in my blog.
About Veg Kothu Parotta
Vegetable kothu parotta is also known as kothu paratha or kothu roti is a tasty South Indian street food that is so delicious and filling. This recipe is inspired by the classic thattu kadai parotta where parottas are shredded and minced on a hot griddle with vegetables and spices.
We call this as kothu parotta but in Sri Lanka and other parts of the world calls this as kothu roti. The process is very similar with slight modifications.
The sound of parotta being kothu with a sharp spatula is so iconic and people love it just as much as its delicious taste. But this recipe is adapted so you can easily make it at home. Also some days we wont be having salna or kurma to add, so I made this recipe without addition of kurma or salna.
During my college days, I used to buy kothu parotta at least once a week. It was so flavourful and satisfying that I couldn’t resist myself having it regularly. The combination of parotta, spices and kurma or salna make it more delicious, filling and totally addictive.
Similar Recipes
This vegetable kothu parotta uses simple ingredients like onion, capsicum, peas and basic spices.
Usually kothu parotta has kurma or salna added for the street style taste. But this recipe doesn’t uses that. Instead of kurma, I used coconut milk to give the authentic taste. It tasted really good.
You can also make it more filling by adding protein of your choice like egg, chicken, mutton, prawn or mushroom, paneer for a wholesome meal. For a healthier version, you can also swap parotta with chapathi, it still tastes satisfying.
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Ingredients
- Parotta : Parotta is the main base of the dish. You can use store bought or homemade parotta. For a healthy version, use chapati instead of parotta.
- Flavourings : Add onions, green chillies and ginger garlic for flavour.
- Vegetables : You can also add any vegetables of your choice like carrot, capsicum, beans, peas to make the dish more flavourful and wholesome.
- Whole spices : I used fennel seeds, cinnamon, cardamom, cloves, star anise in this.
- Spice powder : Spices like chilli powder, coriander powder and garam masala powder are added.
- Coconut milk : this is the ingredient which gives the authentic street style taste without adding kurma.
- Oil : Coconut Oil is used for sauteing the vegetables and enhances the spice flavours. Use any neutral flavoured oil.
- Coriander leaves : Coriander leaves are used for garnishing.
Step by Step Pictures
1)Take parotta in a blender or food processor. Make sure to break them apart when adding.
2)Pulse few times so it is shredded. Don’t grind them too much, just few pulses is enough. Set this aside till needed.
3)Heat oil in a pan. Add in fennel seeds, cinnamon, cardamom, cloves, star anise, curry leaves and allow them to splatter and flavour the oil.
4)Now add in onions, green chillies and ginger garlic paste. Saute for 1 minute.
5)Add tomatoes and salt. Cook that for couple of minutes so it gets soft.
6)Add in all the vegetables and saute for 3 to 4 minutes so the vegetables is cooked.
7)Add in turmeric, chilli, garam masala powder and mix that with the vegetables.
8)Pour in coconut milk and mix into the vegetables.
9)Let it come to a boil. The gravy will thicken faster.
10)Now add in the shredded parotta and mix with the vegetables.
11)Once everything is mixed. Now add in 1 tablespoon of coconut oil and roast the parotta for 2 to 4 minutes.
12)Garnish with coriander leaves, lemon juice and serve hot.
13)Serve hot.
Watch How to Make it (Video)
Expert Tips
- Shred or pulse the parotta in a blender to make into small, even pieces.
- To make it more flavourful, add a cup of vegetable salna, chicken salna or kurma before shredding with spatula. It adds moisture and rich taste to the kothu parotta.
- Use a spatula or sharp edge tumbler to chop and mix the parotta while cooking. This gives the authentic street style texture.
- If using frozen parotta, thaw and cook them well before starting to make kothu parotta.
Storage & Serving
Store the leftover kothu parotta in an airtight container. It stays good in the refrigerator for 1 to 3 days. Serve this delicious kothu parotta hot with onion raita, vegetable salna or chicken salna, chicken 65 for a wholesome and satisfying meal.
FAQ
Yes, you can use leftover chapathi, roti or even bread instead of parotta. It still tastes great and delicious.
Well, it is completely optional. But salna or kurma adds authentic street style flavour and moisture. You can use any leftover curry of your choice.
Absolutely ! You can add eggs or meat of your choice to make it non vegetarian and filling.
You can use any parotta like kerala parotta, store bought frozen parotta, bun parotta or even chapathi if preferred.
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Vegetable Kothu Parotta (Veg Kothu Parotta Recipe)
Vegetable kothu parotta is a tasty and popular South Indian street food recipe made with shredded parotta, spices and vegetables. This dish is prepared at roadside thattu kadai stalls where it is cooked on a hot iron tawa and mixed quickly. Kothu parotta is one of my favorite recipes and is also a great way to use up leftover parottas at home.
Equipment
Blender or Food Processor
Ingredients
Whole Spices (For Tempering
For Garnishing (add in end)
Video
Nutrition
Nutrition Facts
Vegetable Kothu Parotta (Veg Kothu Parotta Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
