Vegetarian Kottu Paratha

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Tamil Recipes from  

Kottu Parathas or Kothu Parottas are minced parathas served in street-side food trucks and eateries across Tamil Nadu.

Leftover chapathi/paratha pieces are beaten up using a spatula on a cast-iron griddle and cooked along with masalas. It is a crowd-favourite snack that is a meal by itself. 

Kottu Parathas can be made with egg or chicken or minced mutton and even mixed vegetables, just like in this recipe. Our vegetarian version uses potato, carrot, beans, peas and cauliflower. 

Kothu Parotta can be served with salna, a spicy sauce served as a side dish.

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 2 - left over chapathis
  • 1 cup - cooked mixed vegetables (potato, carrot, beans, peas, cauliflower)
  • 1/2 cup - tomato, chopped
  • 1/2 cup - onion, sliced
  • 1/2 cup - salt to taste
  • thick coconut milk
  • 1 tsp - ginger, minced
  • 1 tsp - garlic, minced
  • 1 - green chilli, slit
  • 1/2 tsp - chilli powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - garam masala powder
  • coriander leaves to garnish
  • 2 tbsp - oil

How to Make Vegetarian Kottu Paratha

  • Heat the oil in a fry pan. Fry onion, ginger and garlic till fragrant.
  • Add green chilli, all the powders and tomato.
  • Cook till tomato is reduced to a pulp.
  • Add vegetables and mash lightly with the ladle.
  • Add coconut milk and salt.
  • Break the chapathi into small pieces and add to the pan.
  • Saute for 2 mins and serve at once, garnished with coriander leaves.