DinnerMain Course

Vegetable Kothu Parotta

Name: Vegetable Kothu Parotta
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs parotta pre-made, frozen or fresh; 3 tbsp vegetable oil; 0.5 tsp mustard seed; 10 pcs curry leaf; 1 pcs yellow onion finely chopped; 1 tbsp ginger garlic paste; 2 pcs green chili slit lengthwise; 1 pcs tomato chopped; 0.5 tsp turmeric powder; 1 tsp chili powder; 1 tsp garam masala; 1 pcs carrot finely chopped; 0.5 cup green bean finely chopped; 0.25 cup green pea fresh or frozen; 1 tsp salt; 0.25 cup water; 2 tbsp coriander leaf chopped

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

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

65%Score

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

Storage

Store leftover kothu parotta in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat, stirring occasionally, until warmed through. A splash of water can help prevent it from drying out.