Written by Puja


Parotta is a favorite in Kerala and is something that you will find at almost every restaurant. While the varieties of Parotta is many like Kerala Parotta, Coin Parotta, Malabar Parotta etc., almost all of them taste the same with the only difference, other than the name, being the size of the parotta.

Veg parotta recipe

It was in one such visit to a Kerala Restaurant that I first came across “Kothu Parotta”. I was wondering what it is, primarily since I had never heard of it before. When it arrived, at first look I was not ready to believe that it was Parotta. Then, when I asked the waiter, he very politely explained that it was in fact Parotta chopped into small pieces and cooked again with vegetables. It tasted extremely nice.

kothu parotta recipe

I liked it and found it a nice idea for breakfasts. And there started my Kothu Parotta Recipe.

Veg parotta recipe

Whenever we make Parotta at home, I ensure that I keep a few of it aside to make Kothu parotta the next day morning. It solves my problem for a tasty breakfast and also gives me a chance to eat something that I love.

I am hoping you too would like it.

Kothu parotta




Vegetable Kothu Parotta

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 -6
Author: Puja


  • Parotta - 8
  • Onion - 4 roughly chopped
  • Capsicum - 1 big thinly sliced
  • Carrot - 3-4 thinly sliced in 1" inch length
  • Tomato - 2 chopped
  • Ginger-garlic paste - 2 tsp crushed
  • Green chilli - 3-4 slit in between
  • Tomato sauce - 1 tbsp
  • Coriander powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Red chilli Powder - 1 tsp or as per required
  • Chaat Masala Powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few chopped
  • Coriander leaves - handful finely chopped
  • Salt - as per the taste
  • Oil - 1 tbsp
  • Ghee - 1 tbsp
  • Extra oil or Ghee - to toast parotta as per needed


  • Heat an iron griddle/tava and toast the parotta by adding oil/ghee. Let it cool down.
  • Once it gets cold chop them roughly into small pieces using your hands or a knife whichever way you feel comfortable.Set aside.
  • Heat oil in a pan.
  • Add mustard seeds and let it splutter.
  • Once the mustard seeds starts spluttering add curry leaves and fry for few seconds.
  • Now add chopped onion, turmeric and fry.
  • When onions are half done, add ginger-garlic paste, green chilli and fry until the raw smell goes.
  • Add carrot, capcicum and tomato and saute till vegetables turn soft and well cooked.
  • Now add coriander powder, garam masala powder, chilli powder fry until the raw smell of masala goes off.
  • Add tomato sauce and chaat masala to it and mix well.
  • Now add chopped parotta and mix properly, so that the pieces are well coated.
  • At last add 1 tbsp of ghee and mix well.
  • Garnish with coriander leaves and serve hot.


You can add any vegetables of your choice to make this recipe.
If you want you can add chilli sauce to it, to make it more spicy.
If you are health conscious, you can avoid using ghee.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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