Kothu Parotta - Minced and tossed!

Kothu Parotta or shredded flatbread tossed in spicy veggies, eggs, or chicken is a famous South Indian cuisine, especially in Tamil Nadu. 'Kothu' means shredded or minced, and Kothu parotta recipe is all about shredded parotta tossed in fried vegetables or chicken or salna. It is the classic street food of South India, which one consumes as a snack, breakfast, or dinner. We generally form a parotta image on hearing about Kothu Parotta. Generally, one uses leftover parotta or Roti to make this authentic dish. Many prepare it with the freshly prepared parottas. It is best combined with chutney or chicken, mutton soup or empty Salna. For making the yummiest Kothu Parotta, check out the recipe step by step along with the Parotta image at the end.

Kothu Parotta Info

Prep Time

15-20 Mins

Cook Time

20-25 Mins

Total Time

40-45 Mins

Cuisine

Indian

Category

Main course or Snack

Kothu Parotta Ingredients (2 servings):

For preparing Kothu Parotta::
  • 3 medium-sized onion, finely chopped
  • 4-5 green chillies, finely chopped or cut into halves
  • 2 medium-sized tomatoes, finely chopped
  • 2 cups mixed veggies (beans, capsicum, paneer, potato, carrot)
  • Salt as per taste
  • 2 teaspoons of red chili powder
  • 1 teaspoon of coriander powder
  • 8-10 curry leaves
  • 3 tablespoons of finely chopped coriander leaves
  • 1/2 teaspoon of garam masala powder
  • 3 tablespoons of oil (sunflower oil or refined soyabean oil)
  • 1 teaspoon black mustard seeds

Step-by-Step Instructions

  • In a pan, cook your Parottas while adding a few drops of oil along the edges. Cook
    until the parottas become crisp.
  • After cooling, chop the parottas into small pieces. You can even break them with your
    hands.
  • If you see the Parotta image, it has different layers of sheets that are crisp enough.
  • On the other hand, add 2 tablespoons of oil and heat it. Add mustard seeds, curry leaves,
    green chillies and chopped onions.
  • Saute the onions until it gets pink in colour. Add veggies and toss it after adding the salt.
  • Cover the lid and cook until veggies are half cooked.
  • Now, add tomatoes and toss for half a minute. 
  • Add red chilli powder and coriander powder to the mixture.
  • Cook for another 10 minutes while sauteing it in 2-3 minutes on a medium flame.
  • You can sprinkle a few drops of water to avoid the masalas from getting burnt.
  • Add the chopped Parottas, garam masala, coriander leaves and stir well. Cook it for
    another 4-5 minutes until all the veggies coat over the parottas finely. You will get
    the Parotta image as a messed mixture of veggies and bread.
  • Turn off the gas and garnish the Kothu Parotta with a coriander leaf.

Your Kothu Parotta is ready. Serve it with salna or curry to enjoy more.

Before You Go…