A popular South Indian street food classic from the Chettinad region. Flaky, shredded parotta is stir-fried with mixed vegetables and a fiery, aromatic spice blend, creating a satisfying one-pan meal.
Prep20 min
Cook25 min
Servings4
Serving size: 1.5 cups
532cal
12gprotein
64gcarbs
31g
Ingredients
5 pieces Parotta (Pre-cooked, preferably day-old or refrigerated)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
This chettinad dish is perfect for dinner. With 532.33 calories and 12.39g of protein per serving, it's a high-fiber option for your meal plan.
fat
1.5 cups Mixed Vegetables (Diced carrots, green peas, and beans)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
0.5 cup Water (Or vegetable salna for more flavor)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
5 pieces Dry Red Chilies (For the masala powder)
1.5 tbsp Coriander Seeds (For the masala powder)
1 tsp Cumin Seeds (For the masala powder)
1 tsp Black Peppercorns (For the masala powder)
4 pieces Cloves (For the masala powder)
1 inch piece Cinnamon Stick (For the masala powder)
1 piece Star Anise (For the masala powder)
Instructions
1
Prepare Chettinad Masala & Parotta
In a small, dry pan over low heat, roast the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and star anise for 2-3 minutes until they become fragrant. Be careful not to burn them.
Remove the spices from the heat and let them cool completely.
Once cooled, grind them into a fine powder using a spice grinder or a blender. Set this fresh Chettinad masala aside.
Tear the pre-cooked parottas into small, bite-sized pieces by hand and set aside.
2
Sauté Aromatics & Vegetables
Heat the gingelly oil in a large, heavy-bottomed pan or a cast-iron skillet over medium-high heat.
Add the mustard seeds and fennel seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the leaves are crisp.
Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3
Cook the Vegetable Base
Add the chopped tomatoes to the pan and cook for 4-5 minutes, mashing them with your spatula, until they become soft and pulpy.
Add the mixed vegetables, turmeric powder, salt, and the freshly prepared Chettinad masala powder. Stir well to coat the vegetables evenly.
Pour in 1/2 cup of water or vegetable stock. This will help cook the vegetables and create a thick base.
Bring the mixture to a simmer, then cover the pan, reduce the heat to medium-low, and cook for 5-7 minutes until the vegetables are tender but still have a slight bite.
4
Combine and 'Kothu' the Parotta
Uncover the pan and increase the heat to medium-high. The vegetable base should be thick, not watery.
Add the shredded parotta pieces to the pan. Toss everything together thoroughly until the parotta is well-coated with the masala.
Now, perform the 'kothu' (chopping) action. Using two flat metal spatulas (or the sharp edge of one spatula), chop and mix the contents of the pan repeatedly for 3-4 minutes. This minces the parotta and vegetables together, allowing the flavors to meld beautifully.
The signature sound of the spatulas hitting the pan is part of the experience! Continue until the mixture is well-combined and heated through.
5
Garnish and Serve
Turn off the heat. Stir in the freshly chopped coriander leaves and a squeeze of fresh lemon juice.
Give it one final mix.
Serve the Chettinad Vegetable Kothu Parotta immediately while it's hot, traditionally with a side of onion raita.