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
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
- 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.
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