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Veg Kothu Parotta – visual recipe
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Veg Kothu Parotta – visual recipe

Kothu Parotta (minced parotta)  is a popular recipe from Tamil nadu, where one finds many street joints serving piping hot delicacy thronged by people. The original Kothu Parota recipes is non-veg, where we have chicken, mutton, egg variants. Though now we find restaurants serving vegetable kothu parota, it does not come close to the original recipe. Being a vegetarian family, my mom and dad figured out an unique magic recipe  some 15 years back to bring out a veg variant of Kothu parotta that could be a rightful alternative to the original non-veg recipe.

So presenting our family secret recipe for you. No royalties, just enjoy the dish and pamper us with your feedback :)

Ingredients for Veg Kothu Parotta


1.       Parotta – 5

(south Indian parotta that is made out of maida)

2.       Soya nuggets – ¼ kg

3.       Onion – ½ kg

4.       Tomato – 3 or 4

5.       Ginger  – 1 finger size piece

6.       Green chilly – 3

7.       Garlic – 6 or 7 flakes

8.       Red chilly powder

9.       Salt

10.    Curry leaves

For masala :

10.   Clove (Lavang) – 5

11.  Cinnamon stick (dal cheeni / pattai)– 1 piece

12.   Saunf  (fennel seeds)–  1 tsp

13.   Khas Khas – ¼ tsp

Tip:

  • Optionally instead of the above masala ingredient you can simply use Garam masala powder.
  • If one does not like the masala flavor , you can do the dish without the masala added.

So here is the Veg Kothu Parotta recipe

Step 1:

Soak soya nuggets in warm water for 10-15 minutes. Squeeze out the water and shred it coarsely in dry mixer grinder.

Step 2:

Break the parota into small pieces and grind it coarsely in dry mixer grinder.

Step 3:

Keep ready chopped onions, tomatoes, ginger-garlic paste, the masalas, green chilly and other ingredients.

Step 4:

Add oil in a large fry pan and saute the ginger-garlic paste, green chilly and curry leaves.

Step 5:

Add chopped onions, red chilly powder and salt to the already cooking ingredient.

Step 6:

Stir fry the onion until golden brown and the raw smell disappears.

Step 7:

Add the coarsely made soya nuggets to the cooking ingredients.  And keep frying in between till the raw smell of soya disappears.

Step 8:

To the cooking ingredients, add the coarsely made parotta. Remember during all the process to keep the flame in low.

Step 9:

Mix well the parotta and keep stirring in between.

Step 10:

Add the chopped tomatoes and cook it for sometime.

Step 11:

Your tasty veg Kothu Parotta is ready to eat.

Enjoy the dish!

0 25 February, 2011 Food Recipe February 25, 2011

About the author

He is the lead man of GingerChai and plays the multi role of chief author, editor, business development and also of a chaiwala! (Tea maker!) He is the master brewer at Ginger Chai.

View all articles by Lakshmi Rajan

39 comments


    1. Post author
      Lakshmi Rajan

      Though I love cooking, all the recipes that appears here in my name are courtesy mummy dearest :D

      Its a women arena? Most kitchens in restaurants are manned by men :D but yes, women at home add a vital ingredient called “love and warmth” that adds the extra flavour to food!

  1. Arunthathi Ramadhas

    Hari Om. Thanks very much; I have been looking for a good kothu parotta recipe. It looks like a good one. I am going to try this. I think we can add carrot, beans and greenpeas too.

  2. Bikram

    In lay man’s term this is called TORTURE.. and can be classed as mental Assault.. and there is punishment for this here in uk..

    :) you get the idea.. i am droooolingggggggggggggggggggggg i want i want i want

  3. Vidya Sury

    :-) Your kothu parotta looks yum. Hmm. Reminds me of “rotti vadhakkal”, LR – We’d cut chapati into small pieces – sprinkle a little buttermilk over it and then toss it in a large fry-pan with seasoning (mustard, hing, usually dosa-milagai podi). Comes out semi-crisp and tastes great. These days we use oregano seasoning, thanks to the stacks of sachets we get from pizza delivery. Works for bread also.

  4. zephyr

    I read Delhizen’s comment and your reply. I have to first learn the south Indian style parotta before I can venture into this adventure. I had better stick to tested recipes. Wait, I have an idea. I will make Pallu do this dish for me, since for both it would a new thing. Talk of devilish ideas :D

  5. gracelin

    wow very creative idea .. I oly recently started avoiding meat ur recipe proves i’m nt gonna sacrifice much ..thank u


    1. Post author
      Lakshmi Rajan

      Welcome graceline to Gingerchai :) Ya, there is big cooking world in a Veggie’s kitchen too and you won’t miss the non-veggie days here :) Welcome to the veggie world! Keep dropping here for a sip of GingerChai!

  6. Chandu

    Hi,

    Your Kothu parotta recipe is amazing!!! I cooked this for dinner tonite and it’s superb. I’ve had veg kothu parotta with soy chunks in a Srilankan restaurant here in CA and all in my family loved it. I’m glad I came across your recipe. Thank you. I too grew-up in a purely vegetarian family and my Mom used to use Soy chunks in a lot of her recipes.

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