Veg Kothu Parotta Recipe

Vegetable kothu parotta also known as veg kothu parotta is a tasty and popular South Indian street food recipe made with shredded parotta, spices and vegetables. This dish is prepared at roadside thattu kadai stalls where it is cooked on a hot iron tawa and mixed quickly. Kothu parotta is one of my favorite recipes and is also a great way to use up leftover parottas at home. 

Kothu Parotta Recipe

Kothu Parotta is a common and famous recipe found in all street foods stalls and also in big restaurant. The cool thing about this is you can do it in anyway you like.

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• About Veg Kothu Parotta
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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You can add chicken, egg, mutton to make this. It is a super flexible recipe and uses leftover paratha and turn it into an awesome recipe. I have a version of egg kothu parota in my blog.

About Veg Kothu Parotta

Vegetable kothu parotta is a tasty South Indian street food that is so delicious and filling. This recipe is inspired by the classic thattu kadai parotta where parottas are shredded and minced on a hot griddle with vegetables and spices.

The sound of parotta being kothu with a sharp spatula is so iconic and people love it just as much as its delicious taste. 

During my college days, I used to buy kothu parotta at least once a week. It was so flavourful and satisfying that I couldn't resist myself having it regularly. The combination of parotta, spices and kurma or salna make it more delicious, filling and totally addictive. 

Similar Recipes

• Kothu Mutton Recipe
• Kothu Kozhi Recipe
• Egg Kothu Parotta Recipe
• Kerala Parotta Recipe
• Chilli Paratha Recipe - Chilli Parota Recipe

This vegetable kothu parotta uses simple ingredients like onion, capsicum, peas and basic spices.

You can also make it more filling by adding protein of your choice like egg, chicken, mutton, prawn or mushroom, paneer for a wholesome meal. 

For a healthier version, you can also swap parotta with chapathi, it still tastes satisfying.

Ingredients

• Paratha / Parotta : Parotta is the main base of the dish. You can use store bought or homemade parotta. For a healthy version, use chapati instead of parotta. 
• Flavourings : Add onions, green chillies and ginger garlic for flavour.
• Vegetables : You can also add any vegetables of your choice like carrot, capsicum, beans to make the dish more flavourful and wholesome. 
• Fennel seeds : Fennel seeds give a mild, sweet aroma when tempered in oil and give the dish its authentic street style flavour. 
• Spice powder : Spices like chilli powder, coriander powder and garam masala powder are added.
• Sauces : I used ketchup and soy sauce for taste.
• Oil : Oil is used for sauteing the vegetables and enhances the spice flavours. Use any neutral flavoured oil.
• Coriander leaves : Coriander leaves are used for garnishing.

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Step by Step Pictures

1)Heat oil in a pan. Add in fennel seeds and allow them to splatter and flavour the oil. Add in chopped onions, green chillies and ginger garlic paste and saute for 1 minute.

2)Add in your favorite veggies of choice. You can use carrots, beans, cabbage. Sprinkle salt over the vegetables. Saute the veggies for 3 to 5 minutes until is tender and cooked. Cook covered.

3)Add in turmeric, chilli powder to the vegetables.

4)Add in garam masala powder. This adds so much flavour for the vegetables. Saute the spices with the vegetables for 1 minute.

5)Add in green peas. Cook that for 2 to 3 minutes until the green peas soften.

6)Now add in tomato ketchup. Instead of this you can add chopped tomatoes.

7)Drizzle some soy sauce. Soy helps with colour and adds umami taste.

8)Mix this really well with the vegetables. If your mix looks too dry, add a splash of water.

9)Now add in shredded parotta. Instead of parotta add chapati.

10)Toss the parotta with the vegetable mixture.

11)Now comes the mincing (kothu) part. Take a cup with sharp edges and start smashing the parotta. It should chop even fine.

12)Fry the parotta in the pan for 3 to 5 minutes till it slightly crisp up. Add coriander leaves and lemon juice if needed.

13)Serve hot.

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Expert Tips

• Shred or pulse the parotta in a blender to make into small, even pieces. 
• To make it more flavourful, add a cup of vegetable salna, chicken salna or kurma before shredding with spatula. It adds moisture and rich taste to the kothu parotta. 
• Use a spatula or sharp edge tumbler to chop and mix the parotta while cooking. This gives the authentic street style texture.
• If using frozen parotta, thaw and cook them well before starting to make kothu parotta. 

Storage & Serving

Store the leftover kothu parotta in an airtight container. It stays good in the refrigerator for 1 to 3 days.  Serve this delicious kothu parotta hot with onion raita, vegetable salna or chicken salna, chicken 65 for a wholesome and satisfying meal. 

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FAQ 

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