Kothu Parotta Recipe

Prepare parotta

Separate each parotta into layers or small bite-size strips by gently pulling apart with your fingers. If using frozen, thaw and warm in a pan with 1 tbs oil until pliable. Cut each parotta into 1–1.5 inch pieces and set aside.

If parotta are very oily or flaky, heat a skillet over medium and lightly toast strips in 1–2 tbs oil until slightly crisp on edges; remove and keep warm.

Heat 2 tbs oil in a large heavy flat-bottomed skillet or griddle over medium-high heat. Add minced garlic, minced ginger and slit green chilies; sauté 30 seconds until fragrant.

Add sliced onions and the white part of spring onions. Sauté 3–4 minutes until translucent and starting to brown at edges.

Add carrots, green beans and bell pepper. Stir-fry 3–4 minutes until vegetables are tender-crisp.

Add shredded cabbage and continue to toss for 2 minutes so cabbage softens but retains bite. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper at this stage.

If using raw meat: cook separately first (pan-fry or simmer) until fully done, then shred/dice and add here. If using pre-cooked chicken/mutton or paneer, add the chosen protein to the skillet now and toss to combine for 2 minutes.

Sprinkle red chili powder, turmeric, garam masala and kothu masala (if using) over the vegetable-protein mix. Stir well so spices coat evenly and cook 1–2 minutes to bloom the spices.

Add tomato (chopped or puree), soy sauce and vinegar. Stir and cook until the tomato breaks down and the mixture is slightly saucy, about 2–3 minutes.

Increase heat to high. Add the parotta pieces to the skillet. Using spatulas or a heavy spoon, toss and chop the parotta into smaller bits by repeatedly cutting through and turning — the classic kothu motion. Work quickly so the mixture heats through but does not become gummy.

Add the remaining 1 tbs oil and butter, sprinkle the remaining salt (adjust to taste) and remaining black pepper. Toss together for 2–3 minutes so the parotta absorbs flavors and edges crisp slightly.

Finish with lime juice and most of the chopped green parts of spring onion and coriander leaves. Toss once more and taste; adjust seasoning.

Serve immediately, garnished with remaining green spring onion and cilantro.

Heat 2 tbs oil in a medium saucepan over medium heat. Add chopped onions and sauté until golden brown, about 6–8 minutes.

Add crushed garlic, crushed ginger and chopped green chilies; sauté 1–2 minutes until aromatic.

Stir in tomato puree, curry leaves, red chili powder and coriander powder. Cook 3–5 minutes until raw tomato smell disappears and oil separates slightly.

Add water, bring to a simmer, then reduce heat and cook 8–10 minutes to meld flavors. Add garam masala and salt; simmer 2 more minutes.

If you prefer a smoother salna, blend briefly and return to pan, then simmer 1–2 minutes. Adjust consistency with more water if too thick.

Keep hot and serve alongside kothu parotta for spooning over or dipping.