Vegetable Kothu Parotta

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".

4.75 from 16 votes

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Course: Main Course

Cuisine: Indian, Sri Lankan

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 578kcal

Author: Geetha

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
½ teaspoon 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.

Notes

Substitute parotta with chapathi/ roti/ laccha paratha if you are looking for healthy 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.

Ghee elevates the flavour of the dish. You can skip it if you wish to.

I used frozen kerala parotta, thawed and cooked as per instructions on the packet. You can substitute with frozen kothu as well.

Frozen parotta or kothu is available in most of the south Indian and Sri Lankan grocery stores.

Nutrition

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