Veg Kothu Parotta Recipe | Tiffen Recipes | Left Over Recipes

Kothu parotta is a very popular South Indian dish made of minced parotta, vegetables and spicy salna. The road side shops serves the best kothu parotta. Each city has its own food joints which serves the best. 

The other interesting varieties of minced parotta are Chilli Parotta, Egg Parotta, Chicken Kothu Parotta and Dry Veg Kothu Parotta. 

These are very easy to prepare if you have left over parotta and salna that you ordered or the homemade ones. I usually prefer the homemade salna as I add more vegetables making it an healthy option than the restaurant ones.

In this recipe I have used the Vegetable Salna and Wheat Parotta. Wheat parotta tastes as good as the maida ones. You can also make the same with maida ones, check out the recipe Parotta.  

VEG KOTHU PAROTTA RECIPE

Recipe Category: S.Indian / Tiffen
Preparation Time: 20 minutes Cooking Time: 10 minutes Serves: 4

Ingredients:

Wheat parotta / Parotta - 2, big or 4, small, shredded
Vegetable Salna - 1 cup for medium dry / 1.5 cup for semi gravy consistency
Onion - 1, big, thinly sliced
Tomato - 1, medium size, thinly sliced
Green Chilli - 2, finely chopped
Curry Leaves - 10-15 leaves
Turmeric Powder - 1/2 tsp
Salt - as required (little less as veg salna will have salt in it)

Notes:

• Other vegetables which you can add while preparing the veg salna are peas, cauliflower, soya chunks. 
• You can add one egg to make it an egg kothu parotta. 
• I have used non stick tawa, but its best when done in iron cast tawa. At home, my amma makes it in iron dosa tawa which roasts well and gives a crunchy parotta.

Method of Preparation:

1. Prepare the required ingredients. In a wide iron tawa or non stick pan, add oil. Once hot, add onions, curry leaves and green chilli. Saute till translucent in medium heat. Using a knife or pizza cutter, cut the parotta's into cubes. You can also shread it by hand into small pieces.

2. Add tomatoes, turmeric powder and salt. Keep sauteing till the tomato starts to shrink and start releasing water. Now, add the veg salon and let it cook for a couple of minutes in low heat. Keep tossing. Now, increase the heat to high and add the cut parotta's. Keep tossing. After the salna is absorbed and the parotta starts to become dry, reduce the heat to low. Now, using a flat spatula or dosa spatula, the parotta should be minced with a pounding way so that the parotta gets smashed and becomes more shredded with the salna.

Steaming hot kothu parotta with mixed vegetables and the flavours of curry leafs is ready to be served!!!

Serving Suggestion:

Best served with salna and onion raita.