Kothu Parotta is a very famous street food snack across Tamil Nadu. These can be made with fresh or left-over parottas and comes with both vegetarian and non-vegetarian varieties. While there are many regional flavours to this dish, the Madurai Kothu Parotta is one of the most popular amongst them all.
Madurai Kothu Parotta is basically a shredded parotta that is tossed with an assortment of spices, vegetables and sometimes meat. This recipe is the vegetarian version of the dish.
Madurai Kothu Parotta Recipe
Ingredients for Madurai Kothu Parotta
- 2 cup Maida (Plain Flour)
- 1 cup Milk
- 3 to 4 Onions finely chopped
- 2 Tomatoes finely chopped
- 3 to 4 Green Chillies finely chopped
- 2 cups Mixed Vegetables finely chopped
- 2 tsp Red Chilli Powder
- 1 tsp Saunf Powder
- 2 tsp Coriander Powder
- few Curry Leaves chopped
- 1 tblsp Oil + extra
- Salt as per taste
- handful Coriander Leaves chopped
How to make Madurai Kothu Parotta
- Mix the flour, salt and milk in a large bowl.
- Knead well to make a stiff, pliable dough and keep aside for 30 to 45 minutes.
- Make small/medium balls of the dough and roll them to a thin parotta.
- Heat oil in a tawa and cook the prepared parootas on both sides, adding little oil around the edges.
- Chop the parottas into small pieces and keep aside.
- Heat oil in a pan over medium flame.
- Saute the onions, green chillies and curry leaves for 5 minutes.
- Add the tomatoes, red chilli powder, coriander powder and saunf powder.
- Cook for 5 to 8 minutes, stirring from time to time.
- Add the mixed vegetables and sprinkle a little water.
- Cover and cook for another minutes or until the vegetables are cooked.
- Add the chopped parottas, stir well and cook for 3 to 5 minutes.
- Garnish with coriander leaves.
- Serve warm with salna.