• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dinner

    Veg kothu parotta, Restaurant style kothu parotta

    January 26, 2016 by Raks Anand 12 Comments / Jump to Recipe

    Kothu parotta recipe, Saravana bhavan restaurant style- Learn how to make veg kothu parotta, Full video and step by step pictures recipe.

    veg 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. 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. I remembered what ingredients I saw in the show and tasted in the restaurant. So tried this way 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.

    About

    What is kothu parotta?

    The word "kothu" means kind of pounding with two spatulas to tenderize roughly hand torn parotta. To be precise, mince it along with the other masalas, ingredients like onion, tomato.

    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.

    This must be a great way for the restaurants to finish off the leftover parotta as well as kurma/ salna. Later became a dish by itself.

    What is parotta?

    Parotta is different from north Indian paratha. Parotta is made fully with all purpose flour/ maida and at some places it is also with egg. It is a layered flakey flat bread giving a slight puff pastry feel, but in dense and chewy texture.

    I have also successfully tried Saravana bhavan style kaima idli, so I can confidently say if you prepare the same way, you can also enjoy this amazing dish at home.

    My notes

    Parotta - I used frozen parotta, cooked it and used for the recipe. You can use home made or even leftover chapathi to make it.

    Kurma - This is a game changer for this recipe. Gives the flavor and softness to the recipe. I also have seen a restaurant using chana masala/ chana kurma. This adds a bit of nutritional value as well.

    So you can use any leftover kurma or empty salna. If nothing is there, just use water plus the masala powders.

    Other ingredients - I would love a tempering of a teaspoon of fennel seeds along for best flavor. If you are okay with it please do try.

    Related posts

    • Mix veg kurma
    • Chapathi noodles
    • Kaima idli

    Recipe card

    veg Kothu parotta
    Print Pin
    5 from 1 vote

    Veg kothu parotta

    Veg kothu parotta recipe Saravana bhavan restaurant style - Learn how to make kothu parotta without egg. Full video and step by step pictures recipe.
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 1
    Cup measurements

    Ingredients

    • 2 Parotta I used frozen
    • 1 Onion
    • 1 Tomato
    • 1 cup Veg kurma
    • 1 Green chilli
    • 1 teaspoon Ginger or ginger garlic paste
    • 1 teaspoon Red chilli powder heaped
    • Garam masala powder or Kitchen king masala

    To temper

    • 1 tablespoon Oil
    • 1 inch Cinnamon
    • 1 Cloves
    • 1 Sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    • 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.
    • Try ginger garlic paste in place of ginger.
    • You can add less kurma than mentioned from ½ to ¾ 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 also use leftover chana masala (Chana kurma) in this.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

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

    step 1 cook

    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.

    step 2 saute

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

    step 3 masala

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

    step4 add parotta

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

    step5 kurma

    6. Mix and cook for 2- 3 minutes or until the kurma gets absorbed by the parotta evenly and becomes soft.

    step6 readt

    Serve hot immediately with onion raita like me. If you have veg kurma, you can serve as side dish as well.

    saravana bhavan kothu parotta

    Other

    • eggless-pasta
      Eggless pasta, eggless pasta dough recipe
    • chapati lasagna roti lasagna
      Roti lasagna, Vegetable chapati lasagna
    • schezwan chowmein
      Schezwan chowmein, desi noodles
    • chowmein
      Chowmein in easy steps

    Reader Interactions

    Comments

    1. Nagarathinam Vijay

      January 26, 2016 at 11:53 am

      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...

      Reply
    2. Nagarathinam Vijay

      January 26, 2016 at 11:53 am

      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...

      Reply
    3. Abhirami Lakshmanan

      January 26, 2016 at 1:08 pm

      Wow,mouth watering! Hats off Raji! 🙂 🙂 Keep rocking!

      Reply
    4. Abhirami Lakshmanan

      January 26, 2016 at 1:08 pm

      Wow,mouth watering! Hats off Raji! 🙂 🙂 Keep rocking!

      Reply
    5. Sowmia pragash

      January 26, 2016 at 7:00 pm

      Photo looks so tempting. Love it totally.

      Reply
    6. Traditionally Modern Food

      January 26, 2016 at 11:47 pm

      My fav:-) looks tempting

      Reply
    7. Vidhya Iyer

      January 27, 2016 at 12:28 am

      Saravana Bhavan Kothu Parotta 🙂 Looks really yummy

      Reply
    8. suhaina aji

      January 27, 2016 at 2:34 am

      Looks fantastic. I make the non Veg version.. Will try ur version next time.

      Reply
    9. suhaina aji

      January 27, 2016 at 2:34 am

      Looks fantastic. I make the non Veg version.. Will try ur version next time.

      Reply
    10. Foodlood Fl

      January 27, 2016 at 2:36 pm

      We welcome you to a delicious feast of exquisite dishes at #Foodlood. With a wide range of Indian cuisines to choose from, we guarantee you a sumptuous feast experience at #Foodlood

      Visit us @ http://www.foodlood.com #foodlood.com

      #Catering #food #onlinefood #Wedding #Party #fooddelivery #Packages #CorporateParty

      Reply
    11. Ramya Ragav

      April 07, 2016 at 10:04 am

      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...

      Reply
    12. Raks anand

      April 07, 2016 at 10:43 am

      Its, just a small gas stove placed over a wooden table 🙂 Thank you!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Ram Navami Recipes

    • cucumber kosambari recipe
    • carrot kosambari
    • panakam recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen