Chettinad Vegetable Kothu Parotta
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Chettinad Masala & Parotta
- b.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.
- c.Remove the spices from the heat and let them cool completely.
- d.Once cooled, grind them into a fine powder using a spice grinder or a blender. Set this fresh Chettinad masala aside.
- e.Tear the pre-cooked parottas into small, bite-sized pieces by hand and set aside.
- 2
Step 2
- a.Sauté Aromatics & Vegetables
- b.Heat the gingelly oil in a large, heavy-bottomed pan or a cast-iron skillet over medium-high heat.
- c.Add the mustard seeds and fennel seeds. Wait for them to splutter, which should take about 30 seconds.
- d.Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the leaves are crisp.
- e.Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
- f.Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Vegetable Base
- b.Add the chopped tomatoes to the pan and cook for 4-5 minutes, mashing them with your spatula, until they become soft and pulpy.
- c.Add the mixed vegetables, turmeric powder, salt, and the freshly prepared Chettinad masala powder. Stir well to coat the vegetables evenly.
- d.Pour in 1/2 cup of water or vegetable stock. This will help cook the vegetables and create a thick base.
- e.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
Step 4
- a.Combine and 'Kothu' the Parotta
- b.Uncover the pan and increase the heat to medium-high. The vegetable base should be thick, not watery.
- c.Add the shredded parotta pieces to the pan. Toss everything together thoroughly until the parotta is well-coated with the masala.
- d.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.
- e.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
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the freshly chopped coriander leaves and a squeeze of fresh lemon juice.
- c.Give it one final mix.
- d.Serve the Chettinad Vegetable Kothu Parotta immediately while it's hot, traditionally with a side of onion raita.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using day-old or refrigerated parottas is key. They are drier and hold their shape better, preventing the dish from becoming mushy.
- 2A cast-iron skillet or a heavy-bottomed kadai works best as it distributes heat evenly and allows for vigorous 'kothu' action without damaging the pan.
- 3For a richer, more authentic flavor, replace the water with a thin vegetable curry (salna).
- 4Don't have two metal spatulas? You can use one spatula to chop against the side of the pan or use a potato masher to press and mix.
- 5Adjust the number of dry red chilies and black peppercorns in the masala to customize the spice level to your preference.
Adapt it for your goals.
Protein Boost
For a non-vegetarian version, add scrambled eggs towards the end of the cooking process. For a vegetarian protein option, add crumbled paneer or tofu along with the vegetables.
Grain AlternativeGrain Alternative
If you don't have parottas, you can make a similar dish using leftover chapatis or rotis. The texture will be different but still delicious.
Cheesy TwistCheesy Twist
For a modern fusion take, sprinkle some grated mozzarella or cheddar cheese on top before serving and let it melt slightly.
Why this is on our healthy list.
Rich in Antioxidants
The Chettinad spice blend, featuring turmeric, cloves, and black pepper, is packed with antioxidants that help combat oxidative stress in the body.
Good Source of Fiber
The inclusion of mixed vegetables like carrots, peas, and beans provides dietary fiber, which is essential for good digestion and gut health.
Aids Digestion
Spices like fennel seeds, cumin, and coriander are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve gut function.
Provides Energy
The carbohydrates from the parotta serve as a quick and effective source of energy, making this a fulfilling and satisfying meal.
Frequently asked questions
'Kothu' is a Tamil word that means 'to chop' or 'to mince'. The name comes from the signature step where the parotta and other ingredients are chopped up and mixed on a hot griddle using two metal spatulas, creating a unique shredded texture and a distinctive sound.