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 .You might also be interested in :
Check out the full video on how to prepare veg kothu parotta
Veg kothu parotta recipe
Recipe Cuisine:Indian | Recipe Category:Dinner
Prep Time: 10 mins | Cook time: 20 mins | Serves: 3
Prep Time: 10 mins | Cook time: 20 mins | Serves: 3
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
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
Cinnamon - 1 inch piece
Clove - 1
Curry leaves - 1 sprig
Method
- 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.
Notes
- 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.
