
I make chilli parotta when I run out of any dinner idea for Aj and Vj, for a change in the regular dinner menu. I actually never have tasted kothu parotta before. For first time, I tasted in Nalan restaurant. Then saw Divya’s show in Sun Tv. So wanted to try my hands in trying kothu parotta. So I remembered what ingredients I saw and tasted in the restaurant. So tried this and loved it a lot. Health conscious people can try kothu chapathi instead of kothu parotta, the same way. I wish once I should taste veg kothu parotta (If available) in road side shop to see how it actually tastes. I understand, they chop the parottas with two spatullas in the road side shops with that typical sound that makes on the iron tawa. I should try once that way. But this is my own version, without the parotta being kothufied .
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Check out the full video on how to prepare veg kothu parotta
kothu parotta recipe
Recipe Cuisine: Indian | Recipe Category: Lunch/ DinnerPrep Time: 15 mins | Cook time: 15 mins | Serves: 1| Author: Raks anand
Click here for cup measurements
Learn how to make kothu parotta, vegetarian version without egg. Full video and step by step pictures recipe.
Ingredients
Parotta - 2Onion - 1
Tomato - 1
Veg kurma - 1 cup
Green chilli - 1
Ginger, finely chopped - 1 tsp
Red chilli powder - 1 & 1/4 tsp
Garam masala/ pav bhaji masala - 1 tsp
To temper
Oil - 1 tbspCinnamon - 1 inch piece
Clove - 1
Curry leaves - 1 sprig
Kothu parotta step by step method:
- I used Pillsbury frozen parotta. Cooked in tawa until golden. Cool down and tear it roughly into tiny bits.
- Heat a pan with oil and temper with the things under ‘To temper’ table, followed by onion, Fry until onion turns transparent. Add chopped tomato and little required salt.
- Cook until soft. Add masala powder and red chilli powder.
- Give it a fry in low flame. Add torn parotta.
- Mix well until the masala coats the parotta. Make a dent in middle and add veg kurma.
- Mix and cook for 2- 3 minutes or until the kurma gets absorbed by the parotta evenly and becomes soft.






Tips
- If you have stone flower / kal pasi you can add along tempering.
- You can add biryani masala in place of garam masala or pav bhaji masala. You can also use half pav bhaji and half garam masala.
- You can use ginger garlic paste in place of ginger.
- You can add less kurma than mentioned from 1/2 to 3/4 cup.
- If you don’t have kurma, then you can pour little water, with salt and more masala powders in it. Vegetables can be added in that case along with tomato.
- You can garnish with coriander leaves, but I like curry leaves flavour dominate the dish.
- Left over kurma can be used the best for kothu parotta .
- You can add cooked chana in this.
Serve hot immediately with onion raita like me. If you have veg kurma, you can serve as side dish as well.

Looks exactly what I see in hotels....simply superb...should try it soon...you r great mam...I can't stop surfing your blog everyday...
ReplyDeleteLooks exactly what I see in hotels....simply superb...should try it soon...you r great mam...I can't stop surfing your blog everyday...
ReplyDeleteWow,mouth watering! Hats off Raji! :) :) Keep rocking!
ReplyDeleteWow,mouth watering! Hats off Raji! :) :) Keep rocking!
ReplyDeletePhoto looks so tempting. Love it totally.
ReplyDeleteMy fav:-) looks tempting
ReplyDeleteSaravana Bhavan Kothu Parotta :) Looks really yummy
ReplyDeleteLooks fantastic. I make the non Veg version.. Will try ur version next time.
ReplyDeleteLooks fantastic. I make the non Veg version.. Will try ur version next time.
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looks so so yummy... how u can cook this much variety of recipes.. lucky family☺.. ur hotplate looks different wats that wooden plate under ur stove...
ReplyDeleteIts, just a small gas stove placed over a wooden table :) Thank you!
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