கொத்து பரோட்டா / Kothu Parotta is one of the most popular street foods of Tamil nadu especially in Madurai that makes you drool
. I know many fans are out there like me. Before my marriage, my dad used to buy veg kothu parotta from a nearby small hotel once in a month. Its completely a vegetarian version only with vegetables (without egg). My friend was recently telling me about the chilli parotta she had in Saravna bhavan hotel. I got so tempted and tried this recipe. Few months back when I shared Malabar parotta recipe, I thought of trying this recipe immediately and share here. But lazy me, din’t do it.
Yesterday I got a sudden craving to eat kothu parotta and bought ID brand mini parotta from a store nearby my house. I watched some videos in youtube like Madurai egg / Mutta parotta in Kairali channel and chicken, mutton kothu parotta recipes too. I prepared Vegetable
Parotta Salna, the most important ingredient for making kothu parotta using my own recipe and made this Tamilnadu’s most popular street food successfully. You can also use leftover mixed veg kurma in place of salna. A glass of tea with this hot and spicy kothu parotta was my dinner yesterday. It was absolutely delicious and I enjoyed eating every spoon of it.
Friends, try this recipe immediately if you have left over salna or vegetable kurma with few store bought parotta in hand. You can try the same with left over chapathi too. Tastes simply great !!
Ok, Lets see how to make veg kothu parotta at home easily.
Check out my Chilli parotta recipe
here.
Kothu parotta recipe
Kothu parotta recipe - Vegetarian version
Cuisine: Indian
Category: Dinner
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
- Parotta - 2 nos ( If big) I used 4 mini parotta
- Parotta salna - as needed ( I used 1/2 cup)
- Big onion- 1 no (finely chopped)
- Tomato - 1 no ( finely chopped)
- Green chilli - 1 no (-do-)
- Curry leaves - few
- Mint+coriander leaves - 2 tbsp (finely chopped)
- Red chilli powder - 1/2-1tsp ( adjust)
- Pepper powder - 1/4 tsp
- Ginger&garlic paste- 1/2 tsp ( Optional, I din't add)
- Salt - as needed
- Cooking oil - 2 tbsp
|
HOW TO MAKE VEG KOTHU PAROTTA - METHOD
- Heat a dosa pan.Iron griddle works the best. Cook the parotta by adding a tsp of oil. Stack the cooked parotta and pat it sideward to get the layers. Chop them into small pieces roughly using your hands or a knife. I feel hands can do a better job. Set aside.
- In the same hot dosa pan, put the finely chopped onions and saute for few seconds. No need to add oil. Keep the flame medium and saute well.
- When it turns slightly transparent, add the finely chopped green chillies and tomato pieces. Mix well. Add curry leaves and cooking oil. Saute till tomato turns mushy.
- Add salt, turmeric powder, red chilli powder and pepper powder. Mix well and add salna. Stir for a second and put the chopped parotta pieces. Mix it really well. (If you don't find time to make salna, just replace it with a powder of 1 inch cinnamon, 1 cardamom, 2 cloves and 1/2 tsp of garam masala powder along with other spice powders. Add little water and make it wet. Then add parotta pieces).
- Now take a dosa flipper & another ladle similar to dosa flipper OR you can use a tumbler and turn it upside down. Do the pounding with a rhyming sound(:)) until everything blends well and make a semi dry mixture. Add extra salna if you wish. Garnish with finely chopped coriander+mint leaves and if needed drizzle some lemon juice. Serve hot immediately to enjoy its best taste. Keep Onion raita as side dish if desired.
Enjoy ! |
Note
- For variations, you can add finely chopped vegetables in Salna and make the same. I made plain salna.
- Non-vegetarians can add scrambled eggs and mutton/chicken salna instead of veg salna to make mutta parotta and chicken kothu parotta.
|
Try this yummy kothu parotta at home and enjoy with hot tea !
Continue Reading...
.She shared this dosa recipe along with a side dish – Kara chutney. When she sent the recipe, I thought it would be more like our mixed lentil adai. But I was wrong. Its completely different from adai batter in ingredients and procedure.Its a very healthy, protein rich dosa recipe with more quantity of white chana and less rice. Batter should be ground like our usual dosa batter.This dosa can be made instantly, no fermentation needed. It comes out very soft and tasty. Sendhil & myself loved it a lot. Its a very good and healthy breakfast choice for adults and kids as well. I have decided to make this dosa very often in my kitchen.In fact I loved to have kabuli chana in the form of dosa more than sundal or gravy.Thanks a lot Suchi for sharing this yummy, healthy dosa variety with me.Friends, do try this dosa and share your feedback here. I guess this recipe works for kala chana/Black chana too.Lets see how to make Kabuli chana dosa recipe.HERE is the link for Kara Chutney.
Healthy, Protein rich dosa recipe 
.Whenever I order Pizza online from Dominos or Pizza Hut,i used to think “When I am i going to make it on my own???
.Ok, lets check how to make this super easy,quick Tawa Veg pizza on stovetop with step by step pictures. 
