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.
5 from 3 votes
Madurai Kothu Parotta Recipe
A popular street food that originated in the South Indian city of Madurai.
Prep Time15mins
Cook Time20mins
Course: Breakfast, Main Course, Snack
Cuisine: South Indian
Keyword: Madurai
Ingredients for Madurai Kothu Parotta
2cupMaida (Plain Flour)
1cupMilk
3 to 4Onionsfinely chopped
2Tomatoesfinely chopped
3 to 4Green Chillies finely chopped
2cupsMixed Vegetables finely chopped
2tspRed Chilli Powder
1tspSaunf Powder
2tspCoriander Powder
fewCurry Leaveschopped
1tbspOil + extra
Salt as per taste
handfulCoriander Leaveschopped
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.
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