Madurai Kothu Parotta

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

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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 Time15 mins

Cook Time20 mins

Course: Breakfast, Main Course, Snack

Cuisine: South Indian

Keyword: 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.