Kothu Parotta (aka minced parotta) is a popular street food from Tamil Nadu, a southern state in India. Many variations of this can be made, I like the version with just veggies or with egg. This is made by small street vendors.
Here is a lil story about how I came to know this dish. I had never tasted this when I was in India. After coming to the US I had this for the first time in one of the restaurants which listed it as “mixed vegetable parotta”. I was assuming this will be a dish with mixed veggie curry as the side for the parotta. Before ordering I anyway just checked with the waiter. He said its minced parotta with veggies, still could not imagine the dish. Even though I was skeptical, I went ahead and ordered. When the food arrived it looked promising to eat. After taking the first bite I so feel in love with it. My family loves this version of the kothu parotta.
for kothu parotta
parotta 8 small frozen (used malabar parotta)
onion 1 big cut thin lengthwise
tomato 1 big finely chopped
garlic 4 pods finely chopped
carrot 1 cut thin and long
cauliflower ½ cup florets
peas ½ cup
salt to taste
turmeric powder ½ tsp
red chilly powder ¾ tsp
garam masala ¾ tsp
oil 8 tsp
salna 1 cup
mustard seeds ½ tsp
cinnamon stick ½ inch
star anise 1
bay leaf 1 big cut into pieces
soump/fennel seeds 2 tsp
oil 5 tsp
peanuts roasted 1/4 cup
onion 1, diced
tomato 2, diced
desiccated coconut 1 tbsp
ginger 1/4 inch
garlic 2 cloves
coriander/dhaniya seeds 1 tsp
jeera 1 tsp
fennel seeds 1 tsp
cinnamon 1 inch
mustard seeds 1 tsp
turmeric powder 1/2 tsp
red chili powder 1/2 – 3/4 tsp
tamarind paste 1/4 tsp
jaggery powder 1/2 tsp
salt to taste
scrambled egg (optional)
oil 3 tsp
salt to taste
Heat 3 tsp oil in a pan, add fennel seeds, coriander seeds, cinnamon, clove, jeera, cardamom.
Fry till jeera and fennel seeds splutter.
Add ginger, garlic, onion, tomato, desiccated coconut and peanuts.
Cook till the tomatoes become slightly mushy.
Let cool and grind into a fine paste with lil water.
Heat 2 tsp oil, add mustard seeds and let splutter.
Pour the ground paste, red chili powder, turmeric powder, tamarind, jaggery and salt to taste.
Add water to adjust the gravy consistency (don’t make it very thin).
Mix well and cook on low flame for 10 mins till gravy slightly thickens.
Heat the frozen parotta in the microwave till warm (about 1 min for 4 small parottas)
Chop the parotta in to small squares and set aside.
Heat 8 tsp oil in a pan, add the mustard seeds, let it splutter.
Add rest of the seasoning ingredients and fry for a minute.
Add the finely chopped garlic and onions.
Cook for 1-2 mins, till onion turns translucent.
Add tomatoes, carrot, cauliflower, peas and sauté till the tomatoes are mushy.
Next add the salt, turmeric powder, red chilly powder and garam masala powder.
Mix well and let the veggies cook for few mins till soft on medium flame.
Note: veggies won’t take long to cook as they are sliced thin
Add the salna, mix well and cook it for 2 mins.
for scrambled egg (optional)
Heat oil in a pan.
Break all the eggs into a bowl
Pour the egg yolk and egg white into the pan.
Using a spoon, keep mixing till it is cooked.
Sprinkle some salt and mix well.
Set this aside
Cut the onions thin and long.
Mix the onions in thick curds.
Add salt for seasoning and serve.
mix and serve
Add the chopped parotta, scrambled egg(optional) to the veggie mix.
Mix well so that all the pieces of the parotta are nicely coated with the masala.
Serve with onion raita on the side, sprinkle some freshly chopped coriander leaves and keep a lemon wedge on the kothu parotta.