Vegetable Kothu Parotta
Kothu parotta is a popular South Indian street food made by shredding parotta (a flaky flatbread) and stir-frying it with vegetables and spices. This vegan version offers a satisfying and flavorful meal, perfect for a weeknight dinner or a hearty lunch. The parotta is chopped and mixed with a spicy vegetable medley.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 744 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcsparotta, pre-made, frozen or fresh
- 3 tbspvegetable oil
- 0.5 tspmustard seed
- 10 pcscurry leaf
- 1 pcsyellow onion, finely chopped
- 1 tbspginger garlic paste
- 2 pcsgreen chili, slit lengthwise
- 1 pcstomato, chopped
- 0.5 tspturmeric powder
- 1 tspchili powder
- 1 tspgaram masala
- 1 pcscarrot, finely chopped
- 0.5 cupgreen bean, finely chopped
- 0.25 cupgreen pea, fresh or frozen
- 1 tspsalt
- 0.25 cupwater
garnish
- 2 tbspcoriander leaf, chopped
Equipment
large skillet · spatula · cutting board · knife
The method
Step by step
- 1
If using frozen parottas, heat them on a griddle or pan until warm and pliable, then tear or chop them into small, bite-sized pieces. Set aside.
About 5 min
Cook’s note: The smaller the pieces, the easier they are to mix and cook.
- 2
Heat vegetable oil in a large skillet or kadai over medium heat.
About 1 min
- 3
Add mustard seeds and allow them to splutter, then add curry leaves and cook for a few seconds until fragrant.
About 1 min
- 4
Stir in the chopped yellow onion and sauté until it turns translucent, about 3-5 minutes.
About 4 min
- 5
Add ginger garlic paste and green chilies, then cook for 1 minute until the raw smell disappears.
About 1 min
- 6
Add chopped tomato, turmeric powder, chili powder, and garam masala. Cook, stirring occasionally, until the tomatoes soften and the oil separates, about 5-7 minutes.
About 6 min
Cook’s note: Mashing the tomatoes with the back of your spoon helps them break down faster.
- 7
Stir in the chopped carrot, green beans, and green peas. Add salt and water, then cover and cook for 5-7 minutes, or until the vegetables are tender-crisp.
About 6 min
Cook’s note: Do not overcook the vegetables; they should retain a slight bite.
- 8
Add the torn parotta pieces to the vegetable mixture. Mix well, ensuring the parotta is coated evenly with the spices and vegetables.
About 3 min
Cook’s note: Use two spatulas or a chopping motion with a flat spatula to combine everything thoroughly.
- 9
Continue to cook for another 3-5 minutes, stirring and 'chopping' the mixture to combine, until the parotta is heated through and slightly crispy.
About 4 min
Cook’s note: This 'chopping' action is traditional for kothu parotta, helping to break down the parotta further and integrate ingredients.
- 10
Garnish with fresh chopped coriander leaves and serve hot.
Per serving
Nutrition
- Calories
- 744kcal
- Protein
- 14.1g
- Carbs
- 80.4g
- Fat
- 35.1g
- Fibre
- 7.1g
- Sugar
- 6.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kothu parotta in an airtight container in the refrigerator.
Reheat in a skillet over medium heat, stirring occasionally, until warmed through. A splash of water can help prevent it from drying out.
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