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Veg Kothu Parotta Recipe – Kothu Parotta Madurai Tamil Veetu Style

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Madurai rustic Veg kothu parotta

  • Total Time: 2 hours 30 mins
  • Yield: 3 1x



For the Pooris / Parottas

  • 1 1/2 cups Maida
  • 1/4 teaspoon Baking soda / Aapa Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Vegetable oil
  • Water for the dough
  • Vegetable Oil for deep frying

For the Masala Paste

  • 2 teaspoon Vegetable oil
  • 2 Onions, sliced
  • 5 Cloves Garlic
  • 3 Tomatoes, sliced

For the Gravy

  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Salt
  • 2 sprig Curry leaves
  • 1 teaspoon Garam masala
  • 1 teaspoon Chilli powder

For Garnish

  • 1/2 Onions, sliced
  • 3 sprigs Mint leaves, chopped
  • 3 stalks Coriander leaves, chopped
  • 2 Green chillies, chopped


  1. Mix Maida, salt and baking soda until combined. Add water and mix well to form a stiff dough similar to that of Poori dough. Knead for 3-4 minutes. Apply a teaspoon of oil to hands while kneading so the dough does not stick to the hands. Cover the dough and set aside. Let it rest for a minimum of 1 hour up to 2 hours. Make small balls from the dough and dredge the balls in maida and roll it into even circles. Let it not be super thin. It wont fluff up in oil. Keep the circles slightly on the thicker side.
  2. Heat oil in a pan and fry the pooris on both sides and drain on paper towels. Once all the pooris are fried, tear the pooris using your hand into bite sized pieces and place it in a bowl. Set aside.
  3. Heat oil in a pan and add in the onion and garlic. Fry till the onions are soft. Add in the sliced tomatoes and fry till the tomatoes are soft too. Remove from heat and grind the mixture to a smooth paste. Add upto a cup of water while grinding. Set aside.
  4. Heat oil in a pan and add in the cumin seeds. When the cumin seeds splutter, add in the ground masala, chilli powder, garam masala, curry leaves, salt and one cup of water. Bring the mixture to a boil.
  5. Once the mixture is boiling, add in the pooris and mix well. Switch off the flame and garnish with sliced onions, mint leaves, green chillies and lots of coriander leaves. Close the pan with a lid and let it rest for one hour.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Category: Main Course
  • Cuisine: Tamilnadu
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