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A popular street food that originated in the South Indian city of Madurai.
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
A popular street food that originated in the South Indian city of Madurai.
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 tbsp 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.
