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Madurai Kothu Parotta

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Published under: Fast FoodSouth Indian
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


Madurai Kothu Parotta
5 from 3 votes

Madurai Kothu Parotta

A popular street food that originated in the South Indian city of Madurai.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Main Course, Snack
Cuisine: South Indian
Keyword: Madurai


  • 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


  • 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.
5 from 3 votes (3 ratings without comment)

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