Vegetable Kothu Parotta – a shredded flaky multi-layered Indian flatbread stir-fried with assorted vegetables and essential spices. It is incredibly popular street food in South Indian state Tamil Nadu and Sri Lanka. The name literally translates as “shredded parotta”. Perfect for a light weeknight dinner and a great way to use up leftover parottas.
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This recipe was first published on 23/08/2018 and updated on 02/01/2021
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 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 left-over parottas into totally a new dish without much effort. Check out one more interesting street dish Chilli Parotta made with left over 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.
I have used Sri Lankan curry powder to get an authentic taste. Due to an intense blend of spices, one can feel a pronounced depth of flavours and aroma. Even without curry sauce, you can prepare kothu parotta which is full of flavours with the addition of Sri Lankan spice blend in it.
Recipe Variations
For a vegan version, consider using vegan butter or just leave it out and use more oil. You can either leave out paneer or use tofu instead.
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.
How to serve kothu?
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.
Watch how to make kothu parotta
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Ingredients
Vegetables: I’ve used onion, tomato, carrot, beans, cabbage, potato, coriander, curry leaves, ginger garlic paste.
Paneer: Store bough paneer has been used here. Home made paneer can be used as well.
Dry Spices: Turmeric, chilli powder, salt, Sri Lankan curry powder.
Liquid: Oil and ghee has 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.
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 intense flavour and aroma compared to garam masala. So just a little is enough to spice up the dish.
More Street food recipes
Vegetable Kothu Parotta
Ingredients
1 Cup = 250ml ; 1 tbsp = 15ml ; 1 tsp = 5ml
- 3 tbsp Oil
- 1 tbsp Ghee/Butter
- ½ tsp 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 tbsp Paneer grated
- 2 tbsp Coriander finely chopped
- 3 small Parotta
- ¼ tsp Turmeric Powder
- ½ tsp Chilli Powder
- ½ tsp Srilankan Curry Powder
- Salt as required
Instructions
- Cook parottas as per instructions on packet.
- 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.
- Now add beans, carrots, cabbage, potato, saute well and cook until vegetables are half done.
- At this point, add tomato and grated paneer, saute and cook for couple of minutes or until tomato is soft.
- Add turmeric powder, chilli powder, Srilankan curry powder, salt. stir well and cook until potato starts to soften.
- Now add shredded parotta and toss until it blends well with spices and vegetables.
- Add butter, coriander, mix well and turn off the heat.
- Transfer piping hot kothu parotta to a serving bowl/plate, garnish with coriander, grated paneer and serve with raita or on its own.
Video
Notes
Nutrition
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KEEP IN TOUCH
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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’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.
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.