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Street Food Style Soft & Melting Veg Kothu Parotta Recipe With Leftover Parotta

August 5, 2016 Leave a Comment

Kothu parotta is a famous street food in Tamil Nadu. Especially in Madurai, kothu parotta got it’s fame initially.veg kothu parotta (19)

The recipe given below is for plain veg kothu parotta. Mixed veg kothu parotta and mutta(egg) kothu parotta are other variation of the kothu parotta.veg kothu parotta (13)

Some people may feel parotta little hard to chew. But kothu parotta is so soft. It will just melt in your mouth. The ingredients used to prepare this kothu parotta is very simple. Here goes the exact recipe of the street food style kothu parotta.veg kothu parotta 1

INGREDIENTS

  1. Parotta/parantha – 4
  2. Onion(Big) – 1
  3. Tomato – 1
  4. Curry leaves – (2-3) sprigs
  5. Turmeric powder – 1/4 tsp
  6. Red chili powder – 1/2 tsp
  7. Garam masala powder – 1/2 tsp
  8. Salt – 1/2 tsp
  9. Korma – 1/4 cup

PROCEDURE 

  1. Take the parottas in a plate.veg kothu parotta (1)
  2. Shred them into small pieces with hands. Keep it aside.veg kothu parotta (2)
  3. Meanwhile, heat oil in a kadai.veg kothu parotta (3)
  4. Add finely chopped onion to it.veg kothu parotta (4)
  5. Once the onion turns golden brown add finely chopped tomato.veg kothu parotta (5)
  6. Now add turmeric powder, red chili powder, garam masala powder and salt to it.veg kothu parotta (6)
  7. Next add curry leaves to it. Saute it till tomatoes becomes mushy.veg kothu parotta (7)
  8. Add the shredded parotta pieces and mix it well.veg kothu parotta (8)
  9. Finally, add korma to it and give a gentle stir.veg kothu parotta (9)
  10. Yummy and soft kothu parotta is ready to serve.veg kothu parotta (10)

NOTE

  1. The recipe is for plain veg kothu parotta. Add-ons veggies like beans, carrot, green peas, potato, cauliflower, cabbage and capsicum can be used.
  2. Korma is optional. If you want it without korma, then add little more red chili powder and salt.
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Filed Under: Tiffin recipes Tagged With: kothu parotta, street food recipe

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