There are many different ways of preparing a mixed vegetable dish. From traditional delicacies to innovative creations, everyone seems to have their favourite version of mixed veg sabzi. Today, we want to introduce you to a whole new way of enjoying such a dish. Technically, the food item we’re talking about is not even a sabzi. Rather than being served on the side, parottas are actually shredded and then combined with the veggies and masalas in this dish. Doesn’t that sound delicious? The result is a wholesome preparation of mixed veggies and parottas that still retains some of their crispness. The name of this flavourful treat is Veg Kothu Parotta, and we are sure you will love it.
What Is Kothu Parotta?
“Kothu” literally translates to “minced.” Thus, what defines this dish, is the mincing of different ingredients together – vegetables, eggs, chicken/ fish, spices and, of course, cooked parottas. Kothu Parotta, also sometimes called Kothu Roti, is a popular dish in South India and Sri Lanka. It is considered street food and has many versions – even within the vegetarian and non-vegetarian categories. That’s another hallmark of this dish: you can feel free to experiment and customise it according to your liking. There’s no one way of making kothu parotta; it’s more a matter of convenience and taste. This dish often mixes in leftover salna, kurma or any other curry with the remaining ingredients. But it can also be made completely from scratch, as we shall discuss below.
Also Read: How To Make Kerala Parotta For A Hearty South Indian Fare
Is Veg Kothu Parotta Healthy?
Homemade kothu parotta has a moderate amount of calories, provided you control the amount of oil/ ghee used. You would also need to skip the cheese – a common addition in the street versions. Vegetarian kothu parotta is almost as healthy as eating parotta with any vegetable kurma or curry. The only difference is the use of extra oil for mixing the shredded parottas with the remaining ingredients. Nevertheless, unlike other street food items, it is not deep-fried. It also contains a variety of veggies and spices that increase the overall nutritional value.
How To Make Vegetable Kothu Parotta At Home | Quick And Easy Recipe For Veg Kothu Roti
As mentioned earlier, kothu parotta is often made by using leftover parottas and salna/kurma/ curry. However, we are going to discuss how to make it even if you don’t have such leftovers. You can still add in the curry in case you have some, but you will have to accordingly adjust the amount of spices and vegetables added.
To make kothu parotta without kurma or curry, you first need to parboil veggies like carrots, capsicum, cauliflower, green peas, etc. Chop them finely and keep them ready. Then roast the parottas until both sides are golden brown. Shred them and set them aside. Heat oil in a kadhai and add mustard seeds, curry leaves, ginger garlic paste, green chillies and onions. Saute and then add masalas such as red chilli powder, coriander powder, cumin powder, etc. Pour in tomato puree, add salt and saute the mixture. Now, add the parboiled veggies, boiled potatoes and tamarind pulp to the kadhai. Mix and then add the shredded parottas. You can also add plain malai or coconut milk to ensure the mixture is not too dry. Once well combined, garnish with chopped coriander leaves and enjoy hot.
Are you also interested in trying the chicken version? Find the complete recipe here.
Also Read: Uggani, Dal Vada And More: 5 South Indian Street Style Snacks You Will Love