Vegetable Kothu Roti

Vegetable Kothu Roti (2)

A very tasty easy one-pan kothu roti recipe made with lots of vegetables and eggs. Perfect for a school lunch box or for a quick meal.

This recipe is a one-pan perfect balanced meal that can be put together in under 30 minutes. It’s loaded with vegetables. The protein in the eggs keeps one full and makes the dish very rich too. This dish can be made with parottas or with chapati. I blitz the parottas in the mixie to shred them into small pieces instead of chopping them with a knife. The texture is better if blitzed in a mixie and also saves the time of chopping.

I have used store-bought chicken masala powder for flavoring the kothu roti. The Indian chicken masala powder is a completely vegetarian product and does not contain any chicken in it. It’s generally used while cooking meat and hence the name. I usually stick to the brand Sakthi.

You can omit the eggs and do the recipe to make it vegan too.

Here are the things you can buy online for making Vegetable Kothu Roti
Sakthi Chicken Masala
White Granite Pan with Lid PFOA Free
Heavy Duty Indian Mixie
Single Piece Teak Wood Chopping Board
High Curcumin Lakadong Turmeric Powder

Here is the video of how to make Vegetable Kothu Roti

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Vegetable Kothu Roti

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A very tasty easy one-pan kothu roti recipe made with lots of vegetables and eggs. Perfect for a school lunch box or for a quick meal.

  • Total Time: 30m
  • Yield: 2-3 servings 1x



2 tablespoon vegetable oil
1/2 inch piece cinnamon
1 bay leaf
1/4 teaspoon fennel seeds
1 sprig curry leaves, chopped
1/2 inch ginger, finely chopped
2 green chillies, chopped
1/2 cup onions, sliced
1/2 cup carrot, cut into strips
3/4 cup cabbage, cut into strips
1/2 cup capsicum, cut into strips
1/2 cup tomatoes, deseeded, cut into strips
1/2 teaspoon red chilli flakes
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon chicken masala powder (or) curry masala powder
1 teaspoon salt (divided)
1/2 teaspoon sugar
2 tablespoon mint leaves, chopped
3 eggs
4 parotta (or) chapati
2 tablespoon spring onions, chopped
2 tablespoon coriander leaves, chopped


Heat oil in a wide pan till hot. Add in the cinnamon, bay leaves, fennel seeds, curry leaves and finely chopped ginger. Saute for a few seconds. Once the curry leaves and ginger is aromatic, add the green chillies.
Add the onions, vegetables and tomatoes. I have deseeded the tomatoes for this recipe. Saute everything for 3-4 minutes. Once the veggies are half cooked, add the red chilli flakes, black pepper powder, red chilli powder, turmeric powder, chicken masala powder, salt and sugar. Add the chopped mint leaves. Saute the spice powders for a minute.
Move the mixture to one side of a pan. Whisk three eggs and add them to the empty side of the pan. Sprinkle a pinch of salt and cook for a couple of minutes. The eggs should be scrambled to a soft texture. Once the eggs are soft, mix them with the rest of the veggies in the pan.
Take four pieces of cooked parottas or chapati and add them to a mixie or a food processor. Blitz it several times so the parottas are shredded into small pieces. Do not grind fine. We are looking for a shredded texture. Pulse in batches if necessary. Add the shredded parottas to the pan and cook for a couple of minutes.
Finally, sprinkle the spring onions and coriander leaves. Mix well. Our Kothu Roti is ready. Serve hot.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 15m

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