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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
Prepare Chettinad Masala & Parotta
Sauté Aromatics & Vegetables
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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.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 532.33 calories per serving with 12.39g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Cook the Vegetable Base
Combine and 'Kothu' the Parotta
Garnish and Serve
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.
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.
For a modern fusion take, sprinkle some grated mozzarella or cheddar cheese on top before serving and let it melt slightly.
The Chettinad spice blend, featuring turmeric, cloves, and black pepper, is packed with antioxidants that help combat oxidative stress in the body.
The inclusion of mixed vegetables like carrots, peas, and beans provides dietary fiber, which is essential for good digestion and gut health.
Spices like fennel seeds, cumin, and coriander are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve gut function.
The carbohydrates from the parotta serve as a quick and effective source of energy, making this a fulfilling and satisfying meal.
'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.
It's a moderately healthy dish. The inclusion of various vegetables and aromatic spices offers fiber and antioxidants. However, the parotta is typically made from refined flour (maida) and can be high in calories and fat. To make it healthier, you can use whole wheat parottas and be mindful of the oil quantity.
A typical serving of Chettinad Vegetable Kothu Parotta (around 285g) contains approximately 480-550 calories. The exact number can vary based on the type of parotta used and the amount of oil.
Yes, absolutely. Store-bought frozen parottas work very well for this recipe. Simply cook them on a tawa according to the package instructions, let them cool down slightly, and then shred them before adding to the pan.
To reduce the heat, decrease the number of dry red chilies and black peppercorns when making the Chettinad masala powder. You can also omit the slit green chilies used for tempering.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the kothu parotta and heat it in a pan over medium heat, stirring until warmed through. Avoid using a microwave as it can make the parotta soggy.