Veg Kothu Parotta Recipe | Kothu Parotta Recipe

Veg Kothu Parotta – One of the most popular street foods of Tamilnadu prepared by frying pieces of parotta with onions, tomatoes, vegetables and veg salna.

veg kothu parotta

Whenever we have special guests coming over for dinner, my dad makes excellent parottas and my mom prepares delicious veg salna that goes great with parottas! My dad doesn’t cook much but he is an expert in making parottas. He makes very soft and flaky parottas. They are the best on the earth for me 🙂 He is also one of the best food critics whose comments have played a major role in shaping my cooking skills. The leftover parottas usually get a makeover the next day and mostly that would be kothu parotta. 

Kothu Parotta is a popular street food of Tamilnadu. Kothu literally means ‘mince’. At hotels, they are prepared by frying the pieces of parotta with onions, tomatoes and other spices on a big iron griddle. Spicy salna is ladled over them and everything is gathered to the centre. It is constantly minced with either two dosa turners or bowls/tumblers without projecting edges, till they are almost shredded to fine pieces. I am not going to do that here as I don’t want to spoil my dosa griddle  The moist pieces of parotta coated with a spicy masala really taste that good. The rattling sound while mincing, the impressive flavor that fills the air brings back good memories of my native.

Last week I made this absolutely delicious mouthwatering kothu parotta when I had some leftover parottas that was made for the previous day dinner. I dont make kothu parotta when I dont have salna/kurma and curry leaves. Salna gives a distinctive taste to the kothu parotta and curry leaves add a very special flavor. According to me, the absence of curry leaves has an effect on the final taste. Kothu parotta tastes awesome when it is wet and moist. You can also make it dry if you want. Also I wouldn’t suggest to cut the parottas with knife into beautiful cubes as you would do for chilli parotta. Just make them into small pieces with your hands. Those pieces with irregular shapes give the real look and feel. Here goes the recipe of this yummy kothu parotta!

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Veg Kothu Parotta Recipe:

Cuisine : South Indian – Tamilnadu
Category : Breakfast / Dinner
Makes : 2 servings

Preparation Time : 10 min
Cooking Time : 15-20 min

Veg Kothu Parotta – ReciCode

Heat oil & season with fennel seeds → Saute sliced onion, slit green chillies & curry leaves followed by ginger garlic paste → Add chopped tomato followed by chopped carrot, green peas → Sprinkle some water & let them cook → Add turmeric powder, pepper powder followed by veg salna or kurma → When it starts bubbling, add the parotta pieces → Mix well & let the pieces absorb the masala → Sprinkle chopped coriander leaves & serve hot.


  • 3 Parottas (I used leftover homemade parottas)
  • 1 Onion, sliced
  • 1 Tomato, finely chopped
  • 1 small size Carrot, cut into pieces
  • A handful of Green Peas
  • 1 tbsp Ginger Garlic Paste
  • 1/2 cup Veg Salna or Veg Kurma
  • 2 Green Chillies, slit
  • A sprig of Curry Leaves
  • 1/2 tsp Pepper Powder
  • 1/4 tsp Turmeric Powder
  • Salt as required

  For Seasoning:

  • 1/2 tsp Fennel Seeds
  • 1 tbsp Oil

  For Garnishing:

  • Chopped Coriander Leaves

How to make Veg Kothu Parotta?

1. Take the parottas and make them into small pieces with your hand. You can make pieces smaller than what I have made.

2. Heat oil in a pan and throw in some fennel seeds.

3. Add the sliced onions, curry leaves and slit green chillies. Sprinkle some salt and saute till they become light brown.

4. Add the ginger garlic paste and saute till the raw smell goes off completely.

5. Add the chopped tomatoes and saute till they are soft and well cooked.

6. Add chopped carrots and fresh green peas. Sprinkle some water and cook till they are done.

7. When the veggies are cooked, add the pepper powder and turmeric powder. Saute for a minute.

8. Add the veg salna and mix well.

9. When it starts bubbling, add the parotta pieces and mix well. Let the pieces absorb the gravy. If you want, you can fry till they become dry. If you like soft and wet kothu parotta, you can add some more salna if required. Sprinkle some chopped coriander leaves and serve the lip-smacking kothu parotta with a simple raita!



  • Readymade parottas can be used for making this recipe.
  • If the leftover parottas are hard and dry, you may steam the parottas. Steaming actually makes them soft. A note of caution here…If water drips all over the parottas while steaming, they become soggy. Take care to steam in the right way.
  • I have added just carrots and green peas. Any other vegetables can also be added.
  • If you do not have salna or kurma in hand, add red chilli powder, coriander powder, turmeric powder, pepper powder and garam masala after cooking tomatoes. Fry till the raw smell goes and add a cup of water. Let it boil till it thickens. Add the parottas at last and mix well.
  • You can use chappathi instead of parotta and follow the same recipe.


Happy Cooking!


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