Kothu Parotta (minced parotta) is a popular tamilnadu street food and is available in all road side food stall. Veg Kothu Parotta made using parotta, vegetables and spices. In street shops, they toss minced parotta with onion, tomatoes and veg kurma or salna. Here today i shared super quick version if don’t have any gravy. So you can either follow my version or street shop way. It The highlight of this recipe is the ingredients are thrown on a hot cast-iron griddle with oil. These are minced and mixed by repeated pounding using a heavy iron spatula. Serve hot with onion raita. Make it for evening snack to serve along with tea.
Preparation & Cooking Time :under 30 minutes
Yield :serves 2-4
Parotta – 4-5 no
Cumin seeds – 1 tsp
Chopped onions – 2
Chopped tomatoes – 2
Chopped green chillies – 3 Chopped and boiled vegetables (carrot, beans, etc.) — 1 cup Red chilli powder – 2 tsp Corinader Powder – 1 tbsp
Garam masala powder – 1 tsp Ginger-Garlic Paste – 2 tsp
Chopped coriander leaves – few for garnish Curry leaves – few sprigs Juice of one lemon Oil – 3 tbsp Salt to taste
To make parotta at home follow the recipe here. Here for today’s recipe i used leftover parotta. Chop or tear the parotta with hands before use.
1. Heat oil in a pan. Add cumin seeds and let it fry.
2. Then add curry leaves followed by chopped onions and a pinch of salt.
3. When the onions get a slight brown color, add chopped green chillies and ginger garlic paste.
Add chopped tomatoes and cook well.
4. Spice it up with some turmeric powder, red chilli powder, sambhar powder and garam masala powder one by one. 5. To this add boiled vegetables . Add salt and cook till nice flavor comes out.
6. Then add the parotta and mince it by repeatedly pouncing using two spatula.
7. Garnish with chopped coriander leaves and sqeeze juice of lemon.
8. Serve hot with onion raitha.
Kothu parotta should be served immediately when it is hot else it will become hard to eat.
If you use any gravy, avoid or reduce using spices.
I didnot use capsicum here, but if you have in hand, go head using it to highlight the recipe.
For variation try with leftover chappati or roti with any gravy that is left in fridge to make new dish to finish up leftovers.