Veg Kothu parotta recipe

Veg kothu parotta | கொத்து பரோட்டா in Tamil, a popular Madurai street-style food, recipe with step by step pictures and full video.

Generally, Kothu parotta is made using eggs and non-veg gravy. I have seen many shops in my native town Madurai making Kothu parotta. But always they make with non-veg gravy or egg kothu parotta. So i never had a chance to taste the street style one.. Later i have tasted Veg kothu parotta in many restaurants but never tried on my own at home. I have posted the Chilli parotta recipe in Jeyashris kitchen a few years back. Two years back when i did a live cookery demo in Singapore. I made this recipe and it was a super hit. That time i used Veg salna but in this recipe i used chana kurma.

We can make the kerala malabar parottas at home and use it to make Veg kothu parotta. I used store-bought parottas for making this recipe.

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Veg kothu parotta

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4.50 from 2 votes

Veg Kothu parotta

Learn how to make the popular Madurai street style Veg kothu parotta recipe

Course Dinner, Main Course, tiffin,

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5 people

Author Jeyashri suresh

Ingredients

• 5 Parotta 3 cups shredded
• 1.25 cup Kurma
• 2 Onion
• 1 Tomato
• 2 tsp Red chilli powder
• 2 tsp Garam masala
• 2 tblsp Oil
• Curry leaves few
• Coriander leaves few

Instructions

• Roughly tear the cooked parotta. I used store-bought wheat parottas.
• Pulse for 3-5 seconds in mixie. Ensure the parottas are not hot while pulsing them.
• Do in batches, else it will become clumpy.
• Keep it aside.
• In a pan add 2 tblsp oil and add curry leaves
• Add 2 chopped onions.
• Saute till translucent
• Add 1 chopped tomato and saute for 2 minutes.
• Add 2 tsp red chilli powder, 2 tsp garam masala and salt.
• Cook for 2 mins
• Add the Shredded parotta
• Mix well
• Add 1.25 cup kurma. I used chana kurma.
• Any kurma can be used. Do not use more than the quantity mentioned, it will make the kothu parotta soggy.
• Mix gently and evenly.
• Cook for 3 mins and switch off the flame.
• Garnish with coriander leaves.
• Serve hot with onion raita.

Video

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Notes

Ginger garlic paste can be added after the onions are cooked.
2. Fennel seeds can be added along with curry leaves.
3. Kurma or Veg salna makes the kothu parotta moist, so don’t miss to add.

Method with step by step pictures

• Roughly tear the cooked parotta. I used store bought wheat parottas.
• Pulse for 3-5 seconds in mixie. Ensure the parottas are not hot while pulsing them.
• Do in batches, else it will become clumpy.
• Keep it aside.

• In a pan add 2 tblsp oil and add curry leaves
• Add 2 chopped onions.
• Saute till translucent
• Add 1 chopped tomato and saute for 2 minutes.

• Add 2 tsp red chilli powder, 2 tsp garam masala and salt.
• Cook for 2 minutes.

• Add the Shredded parotta
• Mix well
• Add 1.25 cup kurma. I used chana kurma.
• You can use any kurma of your choice for making this recipe. Do not use more than the quantity mentioned, it will make the veg kothu parotta soggy

• Mix gently and evenly.
• Cook for 3 mins and switch off the flame.
• Garnish with coriander leaves.

• Serve hot with onion raita.

1. Ginger garlic paste can be added after the onions are cooked.
2. Fennel seeds can be added along with curry leaves.
3. Kurma or salna makes the Veg kothu parotta moist, so don’t miss to add.