Veg kothu parotta recipe, How to make kothu parotta

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/ Dinner
Prep 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 - 2
Onion - 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 tbsp
Cinnamon - 1 inch piece
Clove - 1
Curry leaves - 1 sprig

Kothu parotta step by step method:

1. I used Pillsbury frozen parotta. Cooked in tawa until golden. Cool down and tear it roughly into tiny bits.

2. 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.

3. Cook until soft. Add masala powder and red chilli powder.

4. Give it a fry in low flame. Add torn parotta.

5. Mix well until the masala coats the parotta. Make a dent in middle and add veg kurma.

6. 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.