Kothu Parotta, a shredded flaky multi layered Indian flatbread stir fried with assorted vegetables/egg/chicken/lamb and essential spices. It is an incredibly popular street food in South Indian state Tamil Nadu and Sri Lanka. The name literally translates as “shredded parotta”.
Another reason that makes kothu parotta so popular and special is not just its taste but also the way street vendors prepare it. it is usually prepared by placing shredded parotta and rest of the spices on oil greased hot griddle, vendor starts vigorously mincing and mixing them by repeated pounding using heavy iron spatula,the sound of which can be heard from a long distance. Some vendors use this sound to draw the customers to their stalls as they furiously craft kothu parotta.
Kothu Parotta can be prepared with assorted vegetables/egg/chicken/lamb. There are two common variations available. One being addition of curry sauce, other without sauce. It is one versatile dish which can be prepared with leftover parottas and/or leftover curry sauce, any available vegetables. Though this dish is available in most of the restaurants now, street side stalls are most preferred.
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 packet.
I have used Sri Lankan curry powder to get an authentic taste. Due to an intense blend of spices, one can feel pronounced depth of flavours and aroma. Even without curry sauce, you can prepare kothu parotta which is bursting with same flavours with addition of Sri Lankan spice blend in it.
To begin with cook parottas as per instructions on packet and roughly chop them.
Heat oil in a pan on medium heat. Once oil is hot, add onions, curry leaves and cook until onions are soft. Add ginger garlic paste, mix well and sauté for further 2 minutes.
Now add beans, carrots, cabbage, potato, sauté well and cook until vegetables are half done.
At this point, add tomato and grated paneer, sauté and cook for 2-3 minutes or until tomato starts to soften. .
Furthermore, add turmeric powder, chilli powder, Srilankan curry powder, salt. sauté for a minute, cook for couple of minutes.
Now add shredded parotta and toss until well blended with spices.
Finally add butter and coriander, mix well.
Transfer piping hot kothu parotta to a serving bowl/plate, garnish with coriander and grated paneer and enjoy.
Vegetable Kothu Parotta | Quick and easy kothu parotta
Ingredients
1 Cup = 240ml
- 3 tbsp Oil
- 1 tbsp Ghee (pure butter ghee)
- 1/2 tsp Ginger garlic paste
- 1/2 cup Onion finely chopped
- 1/3 cup Tomato finely chopped
- few Curry Leaves
- 1/3 cup Carrot finely chopped
- 1/3 cup Beans finely chopped
- 1/3 cup Cabbage shredded
- 1/3 cup Potato peeled, cut into cubes
- 2 tbsp Paneer grated
- 2 tbsp Coriander finely chopped
- 3 small Parotta
- 1/4 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Srilankan Curry Powder
- Salt as required
Instructions
- To begin with cook parottas as per instructions on packet.
- Roughly chop parottas.
- Heat oil in a pan on medium heat. Once oil is hot, add onions, curry leaves and cook until onions are soft. Add ginger garlic paste, mix well and saute for further 2 minutes.
- Now add beans, carrots, cabbage, potato, saute well and cook until vegetables are half done.
- Add turmeric powder, chilli powder, Srilankan curry powder, salt. saute for a minute, cook until potato starts to soften.
- At this point, add tomato and grated paneer, saute and cook for couple of minutes or until tomato is soft.
- Now add shredded parotta and toss until well blended with spices.
- Finally add butter and coriander, mix well and turn off the heat.
- Transfer piping hot kothu parotta to a serving bowl/plate, garnish with coriander and grated paneer and enjoy.
Video
Notes
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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 just love Kothu paratha. Spicy , tangy and flavourful. lovely share . thank you
I love kothu parotta. 🙂 🙂 The best street food from the South. Lovely share.
My daughter loves kothu paratha, whenever left over with roti, she is the one who insists to have this wholesome and filling dish.
we always make this whenever have leftover roti but didnt know this specific name. really so flavorful and tasty. Yours looking very tempting.
The dish sounds like a wholesome one pot meal. Flaky parotta and spiced vegetables..yumm !!
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.
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.