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veg Kothu parotta
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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.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 1


  • 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


  • 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.



  • 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.