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Home » BACHELOR COOKING » Veg kothu parotta recipe, How to make kothu parotta

Veg kothu parotta recipe, How to make kothu parotta

January 26, 2016 by Raks Anand 12 Comments /

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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2-chilli-parotta-recipe

  

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.

kothu parotta 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. Step 1 kothu parotta recipe

  3. 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.
  4. Step 2 kothu parotta recipe

  5. Cook until soft. Add masala powder and red chilli powder.
  6. Step 3 kothu parotta recipe

  7. Give it a fry in low flame. Add torn parotta.
  8. Step 4 kothu parotta recipe

  9. Mix well until the masala coats the parotta. Make a dent in middle and add veg kurma.
  10. Step 5 kothu parotta recipe

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

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.
kothu-parotta-recipe

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Filed Under: BACHELOR COOKING, DINNER, SNACKS, TIFFIN

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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

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    Reply
  11. Ramya Ragav

    April 7, 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 7, 2016 at 10:43 am

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

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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