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Veg Kothu parotta
Learn how to make the popular Madurai street style Veg kothu parotta recipe
Dinner, Main Course, tiffin,
3 cups shredded
Red chilli powder
Curry leaves few
Coriander leaves few
Roughly tear the cooked parotta. I used store-bought wheat parottas.
Pulse for 3-5 seconds in mixie. Ensure the parottas are not hot while pulsing them.
Do in batches, else it will become clumpy.
Keep it aside.
In a pan add 2 tblsp oil and add curry leaves
Add 2 chopped onions.
Saute till translucent
Add 1 chopped tomato and saute for 2 minutes.
Add 2 tsp red chilli powder, 2 tsp garam masala and salt.
Cook for 2 mins
Add the Shredded parotta
Add 1.25 cup kurma. I used chana kurma.
Any kurma can be used. Do not use more than the quantity mentioned, it will make the kothu parotta soggy.
Mix gently and evenly.
Cook for 3 mins and switch off the flame.
Garnish with coriander leaves.
Serve hot with onion raita.
Ginger garlic paste can be added after the onions are cooked.
2. Fennel seeds can be added along with curry leaves.
3. Kurma or Veg salna makes the kothu parotta moist, so don’t miss to add.