Vegetable Kothu Parotta – a shredded flaky multi-layered Indian flatbread stir-fried with assorted vegetables and essential spices. It is an incredibly popular street food in the South Indian state of Tamil Nadu and Sri Lanka. The name translates as “shredded parotta”. Perfect for a light weeknight dinner and a great way to use up leftover parottas.
Kothu Parotta can be prepared with assorted vegetables/egg/chicken/lamb. There are two common variations available. One is the addition of curry sauce, the other is without sauce.
It is one versatile dish that can be prepared with any available vegetables, leftover parottas and/or leftover curry sauce. Though this dish is available in most of the restaurants now, street-side stalls are most preferred.
This is a great way to transform leftover parottas into a totally new dish without much effort. Check out one more interesting street dish Chilli Parotta made with leftover parotta.
Here I have a quick and simple recipe without curry sauce, which can be prepared in a jiffy. I have used frozen Kerala parotta, cooked as per the instructions on the packet.
Ingredients
Vegetables: I’ve used onion, tomato, carrot, beans, cabbage, potato, coriander, curry leaves, ginger garlic paste.
Paneer: Store-bought paneer has been used here. Homemade paneer can be used as well.
Dry Spices: Turmeric, chilli powder, salt, Sri Lankan curry powder.
Liquid: Oil and ghee have been used here. Ghee enhances the flavour of kothu. For a vegan version, you can either swap it with vegan butter or leave it out.
Parotta: Frozen parotta has been cooked and shredded. You can either use freshly made parotta or ready-to-use kothu parotta.
Step by Step Instructions
1. Cook parottas as per instructions on the packet and roughly chop them.
2. Saute onion, ginger garlic paste in oil until onion turns soft. Add beans, carrots, cabbage, potato, sauté well and cook until vegetables are half done.
3. Add tomato, grated paneer, sauté and cook until tomato starts to soften.
4. Mix in dry spices and cook for a couple of minutes.
5. Now add shredded parotta and toss until it is well blended with spices.
6. Add butter, coriander and mix well.
Serve delicious vegetable kothu parotta with raita or on its own.
Recipe Variations
I’ve used frozen Kerala parotta, thawed and cooked as per instructions on the packet. You can either use freshly made parotta or ready to use frozen kothu instead of frozen parotta.
Serving Suggestions
Traditionally kothu is served with raita. But it tastes equally good with Plain Salna. This thin gravy is best to compensate for this dry version of kothu parotta.
For kids serve it with raita and a glass of Mango Lassi/Rose Lassi or a Simple Lemonade to compensate for spiciness.
Notes
Substitute parotta with chapathi/ roti/ laccha paratha if you are looking for healthier options.
Add any vegetables of your choice.
Adjust spices as per your preferred spice levels. Sri Lankan curry powder has an intense flavour and aroma compared to garam masala. So just a little is enough to spice up the dish.
Related Recipes
More South Indian Recipes
KEEP IN TOUCH
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Vegetable Kothu Parotta
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 3 Tablespoon Oil
- 1 Tablespoon Ghee/Butter
- ½ Teaspoon Ginger garlic paste
- ½ Cup Onion finely chopped
- ⅓ Cup Tomato finely chopped
- few Curry Leaves
- ⅓ Cup Carrot finely chopped
- ⅓ Cup Beans finely chopped
- ⅓ Cup Cabbage shredded
- ⅓ Cup Potato peeled, cut into cubes
- 2 Tablespoon Paneer grated
- 2 Tablespoon Coriander finely chopped
- 3 small Parotta
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Chilli Powder adjust to suit your spice levels
- ½ Teaspoon Srilankan Curry Powder adjust to suit your spice levels
- Salt as required
Instructions
- Cook parottas as per instructions on packet.3 small Parotta
- Roughly chop parottas.
- Heat oil in a pan over medium-low heat. Once the oil is hot, add onions, curry leaves and cook until onions are soft. Add ginger-garlic paste, mix well and saute for 2 more minutes.3 Tablespoon Oil, ½ Cup Onion, few Curry Leaves, ½ Teaspoon Ginger garlic paste
- Now add beans, carrots, cabbage, potato, saute well and cook until vegetables are half done.⅓ Cup Carrot, ⅓ Cup Beans, ⅓ Cup Cabbage, ⅓ Cup Potato
- At this point, add tomato and grated paneer, saute and cook for couple of minutes or until tomato is soft.⅓ Cup Tomato, 2 Tablespoon Paneer
- Add turmeric powder, chilli powder, Srilankan curry powder, salt. stir well and cook until potato starts to soften.¼ Teaspoon Turmeric Powder, ½ Teaspoon Chilli Powder, ½ Teaspoon Srilankan Curry Powder, Salt
- Now add shredded parotta and toss until it blends well with spices and vegetables.
- Add butter, coriander, mix well and turn off the heat.1 Tablespoon Ghee/Butter, 2 Tablespoon Coriander
- Transfer piping hot kothu parotta to a serving bowl/plate, garnish with coriander, grated paneer and serve with raita or on its own.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
I saw this dish on a TV programme the other week and had to try it! Your recipe is amazing and so delicious! can’t wait to make this again already.
Thank you so much for your feedback. I’m so glad you enjoyed it 🙂
OMG love this fab post of Kothu Parotta.My family loves to have it.You have tempted me to make it soon.Thanks for the lovely share.
I’m pleased to know that this dish is your family favourite. I hope you enjoy it!!
I just love Kothu paratha. Spicy , tangy and flavourful. lovely share . thank you
I’m happy to know you like kothu parotta dear.
I love kothu parotta. 🙂 🙂 The best street food from the South. Lovely share.
Oh yes it’s the best street food. I totally agree with you.
My daughter loves kothu paratha, whenever left over with roti, she is the one who insists to have this wholesome and filling dish.
Glad to know!!
we always make this whenever have leftover roti but didnt know this specific name. really so flavorful and tasty. Yours looking very tempting.
I’m pleased to know you make this recipe. I hope you like it..
The dish sounds like a wholesome one pot meal. Flaky parotta and spiced vegetables..yumm !!
Indeed it’s a kind of one pot meal. I hope you enjoy this!!
This looks delicious and shall try with chapatis when I have a few left cover. May be as a quick snack for dinner.
Do try and let me know how it turned out Jayashree.
I just loooove kothu parotta to its core, to have this dish I pull my husband every now and then to a highway joint they make some awsome kothu parotta , your recipe sounds lipsmacking good, have to try this for sure, if possible can you share the srilankan curry powder recipe as we don’t get it here easily.
I am so glad to know you like kothu parotta Soma. I will post Srilankan curry powder recipe sometime soon dear. Thank you.
Now I have a name for the dish that I usually make with my leftover chapatis though the variation in spices used is there.. Will try next time in your way and will proudly say that I have made Kothu Parotta 😀
I am happy to know Ritu. I would love to know how it turned out.
I first tried this parotta in Singapore. Amazingly it’s one of the most liked street foods and is loved by even Chinese and Malaysians out there. Must say, loaded with assorted veggies and meat, it is a delight for the tastebuds. Thanks for such a fabulous share.
Wow Anshu I never knew kothu parotta is liked by Chinese and Malaysians as well. I do hope you try it and let me know how it turned out. Thank you.
Hello I want to make this for my mother and I as she’s vegetarian. We are Sri Lankan but I never made SL food before.
What type of beans do I use?
French beans would be good in this recipe. You could use steamed beans and carrots to save cooking time. I would love to know how you enjoyed it.
I love the way you have added Srilankan curry powder. It has a unique flavour, I am going to try your variation soon.
Thanks for your comment Seema.
Wow that sounds really good.. adding flaky paratha pieces to a mixture of vegetables. A healthy way to enjoy the parathas.
Thank you Mayuri.
I love Kothu Parotta. Whenever we make kerala parotta at home, I usually keep few parottas aside to make kothu parotta next day. But we usually saute with onions, tomatoes and other spices. You added vegetables and took Kothu Parotta to the next level. Looks healthy with all the veggies. 🙂
I hope you do try and let me know how i t turned out Malini.
What a lovely recipe. Sounds like wholesome meal. If we can use any bread like roti paratha then its quick easy and delicious one pot meal. Awesome share.
Thank you Sujatha. Yes you can use roti, paratha, chapathi as well instead of parotta. Do let me know how it turned out dear.
This recipe of Kothu Parotta looks so similar to something we make in Rajasthan with leftover chapattis. It’s called chukki roti where, just like you describe the roti is cut into pieces and then stir fried with seasonal vegetables! It is amazing how across the states, there are so many similarities in food preparations 🙂 Thanks for sharing!
Thanks a lot Ashima. I never heard about Chukki roti, Got to know about new dish!!
This dish is our family favourite, my kids will go crazy if they see this vegetable loaded kothu parotta, irresistible and droolworthy.
I am happy to know Priya.
I love it.. Also a nice way of using leftover chapathis.
Very true Shobha.