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Vegetable Kothu Parotta Recipe

Vegetable Kothu Parotta
How to make Vegetable Kothu Parotta

Vegetable Kothu Parotta Recipe: Kothu Parotta is a popular street food dish in South India and Sri Lanka. It has many versions: vegetable, egg, chicken, fish, etc. It is made by mincing different types of ingredients together, including shredded parottas and leftover kurma/ curry. However, in this recipe, we show you how to make it from scratch.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Vegetable Kothu Parotta

  • 4 parottas, roasted
  • 2 tbsp oil (preferably coconut)
  • 1 onion, finely chopped
  • 2-3 tomatoes, pureed
  • 1-2 boiled potatoes, diced
  • 1 tbsp ginger garlic paste
  • 2 green chillies, finely chopped
  • 2 cups mixed vegetables (carrot, capsicum, cauliflower, cabbage, green peas, etc.)
  • 2 tbsp tamarind pulp
  • 1/2 cup coriander leaves, finely chopped
  • 2 sprigs curry leaves
  • 1 tsp mustard seeds
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • to taste salt
  • 2 tbsp coconut milk or plain malai (optional)

How to Make Vegetable Kothu Parotta

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Parboil the mixed vegetables, chop finely and set aside.
Roast the parottas in ghee as usual, until both sides are crisp and golden brown. Shred and keep ready.
In a kadhai, heat oil and add mustard seeds, curry leaves, ginger garlic paste, green chillies and onions.
Once the onions turn translucent, add all the masala powders listed above.
Pour in the tomato puree and mix well. Add salt and continue to saute for around 2 minutes.
Add in the parboiled veggies, boiled potatoes and tamarind pulp. Continue mixing for a minute.
Add the shredded parottas and combine them with spices and veggies. If you find the mixture too dry, add in the malai or coconut milk.
Garnish with coriander leaves and serve hot.
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