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Saturday, May 25, 2013

Dry Kothu Parotta

Dry Kothu Parotta
Parotta is always my favourite. That too I love kothu parotta. Thats why I have already posted Vegetable Kothu parotta with Salna and egg kothu parotta. Last week, I had kothu parotta in Saravana Bhavan. I loved their dry version and use of Kabuli chana in the dish. Inspired by the taste and flavour, I prepared this Kothu parotta. Very easy and quick recipe moreover no need of salna. Please check below for step by step instructions and pictures for preparing South Indian Kothu Parotta.

Preparation Time : 10 mins
Cook Time : 30 mins
Yields : 2 servings

Dry Kothu Parotta


Parotta Chopped
1 cup
2 tsp
Ginger and Garlic finely chopped 
1 tbsp
Onions chopped 
1/2 cup
Green chilly finely chopped
Tomato paste
2 tbsp
Cooked Vegetables 
(Carrots and  Beans) 
1/4 Cup
1/4 Cup
Turmeric powder
1/4 tsp
Coriander powder
1/2 tsp
Chilli powder
1 tsp
Coriander Leaves chopped
2 stalks

  • Soak chana over night and pressure cook for 4-5 whistles till it turns soft. strain extra water. (Use the water while preparing Kuzhambu)
  • Heat oil in a pan. Add   finely chopped ginger and garlic. Fry it till raw smell goes off.Add Onion and fry till onions turn translucent. 

  • Add cooked carrots, beans and chana. Fry for a min. Add tomato paste, salt, turmeric powder, coriander powder and chilli powder. Fry till raw smell goes off.

  • Add chopped parotta and coriander leaves. Mix it well and remove from stove.
Dry Kothu Parotta

Adjust green chillies and chilli powder to your taste.
Serve this kothu parotta with onion raita.

Other parotta related recipes you might be interested

1. Parotta
2. Vegetarian Salna
3. Vegetable Kothu Parotta
4. Egg Kothu Parotta


  1. Wow! Kothu parotta looks yumm.. Makes me hungry Nithya :-)

  2. looks delicious and very tempting :)

  3. Yum and that burst and color is so good. The past 2 days been hectic and due to that, I have missed coming over to your space.

  4. Kothu Parotta with channa..very new combination :) looks very tempting :)


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