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.
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.
Watch how to make kothu parotta
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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.
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
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
- ½ teaspoon Srilankan Curry Powder
- Salt as required
- 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.
KEEP IN TOUCH
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