Generally, Kothu parotta is made using eggs and non-veg gravy. I have seen many shops in my native town Madurai making Kothu parotta. But always they make with non-veg gravy or egg kothu parotta. So i never had a chance to taste the street style one.. Later i have tasted Veg kothu parotta in many restaurants but never tried on my own at home. I have posted the Chilli parotta recipe in Jeyashris kitchen a few years back. Two years back when i did a live cookery demo in Singapore. I made this recipe and it was a super hit. That time i used Veg salna but in this recipe i used chana kurma. We can make the kerala malabar parottas at home and use it to make Veg kothu parotta. I used store-bought parottas for making this recipe. Stay tuned for new posts from New year 2020 from new location. Wishing you all a very Happy new year 2020. Veg kothu parotta
Method with step by step pictures
Roughly tear the cooked parotta. I used store bought wheat parottas. Pulse for 3-5 seconds in mixie. Ensure the parottas are not hot while pulsing them. Do in batches, else it will become clumpy. Keep it aside.
In a pan add 2 tblsp oil and add curry leavesAdd 2 chopped onions.Saute till translucentAdd 1 chopped tomato and saute for 2 minutes.
Add 2 tsp red chilli powder, 2 tsp garam masala and salt.Cook for 2 minutes.
Add the Shredded parottaMix wellAdd 1.25 cup kurma. I used chana kurma. You can use any kurma of your choice for making this recipe. Do not use more than the quantity mentioned, it will make the veg kothu parotta soggy
Mix gently and evenly. Cook for 3 mins and switch off the flame.Garnish with coriander leaves.
Serve hot with onion raita.
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