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Yes! This u003cstrongu003evegetarian paneer kothu parotta recipe without eggu003c/strongu003e is a perfect alternative. The crumbled paneer mimics the richness of egg or meat while keeping it light.

Paneer Kothu Parotta, How to make Kothu parotta with paneer

If you’re craving something spicy, comforting, and truly South Indian, this Paneer Kothu Parotta is the answer! This is one of the simplest yet most delicious kothu parotta recipes that can be whipped up in no time — perfect for those busy weeknights or when you’re just in the mood for street food at home.

Flaky parottas get tossed with crumbled paneer, onions, tomatoes, and fragrant spices on a hot tawa — and the magic truly happens in minutes! No eggs, no meat, just pantry staples and paneer for a super satisfying plate of kothu. Pair it with some raita on the side and you’ve got yourself a hearty meal, just like the ones from your favorite roadside kadai!

A Little History Behind Kothu Parotta

Kothu Parotta (also spelled Koththu, Kothu Paratha) is believed to have originated in Madurai, Tamil Nadu — the bustling temple town that’s also a street food haven. The word “kothu” literally means “minced” or “chopped” in Tamil, which perfectly describes this dish’s signature preparation: chopping parottas rhythmically on a hot iron tawa with a flat metal spatula, often to the beat of street sounds.

Originally, it was a clever way to use up leftover parottas, especially at roadside stalls and military hotels. The traditional version is made with eggs and meat (like chicken or mutton), but over time, vegetarian versions — especially with paneer or mixed veggies — have become just as popular.

Today, Kothu Parotta is not just street food — it’s an emotion. It’s hot, spicy, chaotic, comforting, and best enjoyed with a side of cooling raita!

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Why I Chose Amul Paneer

For this recipe, I used Amul Paneer, which was launched in the USA in recent times — and I must say, the taste was absolutely divine! It crumbled beautifully, stayed soft, and soaked up the masalas just right. If you’ve spotted it in your local Indian store, I highly recommend giving it a try for this kothu parotta.

It gave me that authentic Indian street-food feel, right here in my own kitchen — and that’s saying something!

What Each Ingredient Does in This Recipe

Ingredient	Role in the Dish
Parottas (shredded)	Acts as the base — absorbs all the masala and gives the dish its signature texture
Paneer (crumbled)	Adds softness and richness; a hearty veg protein that balances the spices
Onions	Add sweetness, crunch, and body to the masala mix
Tomatoes	Provide tanginess and moisture; helps bind the spices
Green chilies	Lends heat and sharpness — gives it that true street-style punch
Ginger garlic paste	Adds earthy aroma and deep flavor
Capsicum (optional)	Adds crunch and sweetness, and makes it colorful
Curry leaves	Essential for a South Indian touch — adds aroma and freshness
Fennel seeds	Infuses mild sweetness and a warm aroma like in street shops
Red chili powder	Brings the spice and bright red hue
Turmeric powder	For color and earthy depth
Coriander powder	Adds warm spice notes and balance
Garam masala	Finishes the flavor with complexity and warmth
Tomato ketchup	(Optional) Adds a street-style sweet-tangy twist
Oil	Medium for sautéing and building the masala
Coriander leaves	Garnish for color and fresh, herbaceous finish
Raita (side)	Cooling contrast to the spicy kothu parotta

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Paneer Kothu Parotta, How to make Kothu parotta with paneer

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Lunch, Dinner, BrunchCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and spicy street-style paneer kothu parotta made with shredded parottas, paneer, and South Indian spices — perfect for dinner or brunch.

Ingredients to make Paneer Kothu Parotta

2 nos. 2 2 parottas
(Malabar parottas – leftover or fresh, shredded by hand)
¾ cup, ¾ Paneer (crumbled)
1 nos. 1 Onion (large sized, thinly sliced)
1 nos. 1 Tomato (medium sized, chopped)
1 nos. 1 Green chili (chopped)
½ teaspoon, ½ Ginger garlic paste
¼ cup, ¼ Capsicum (optional, chopped)
Few curry leaves
1 tablespoon, 1 Coriander/ Cilantro
(Chopped )
Spices
¼ teaspoon, ¼ Fennel seeds
¼ teaspoon, ¼ Turmeric powder
1 teaspoon, 1 Red chili powder
½ teaspoon, ½ Coriander powder
1 1 Garam masala
Salt – to taste
2 tablespoon, 2 Oil

Directions to make paneer Kothu Parotta

Prepare parotta: Tear or cut the parottas into bite-sized pieces. Keep aside.
Cook the masala:
Heat oil in a pan. Add fennel seeds and curry leaves. Sauté onions till golden. Add green chilies and ginger garlic paste; cook till raw smell goes away.
Add spices:
Mix in turmeric, chili powder, coriander powder, garam masalanand salt. Add tomatoes; cook till soft and mushy.
Paneer time:
Add paneer cubes or crumbled paneer. Stir gently, coating with the masala.
Mix parotta:
Toss in shredded parotta. Mix well so the masala coats all pieces. Drizzle in ketchup if using for extra flavor.
Final touch:
Toss everything for another 2–3 minutes on medium-high flame till slightly crisp.
Garnish & serve:
Top with chopped coriander and a squeeze of lemon. Serve hot with raita or just as it is!

Notes

1 cup = 250 ml

Directions To make paneer kothu parotta

Prepare parotta and Cook the masala:
Tear or cut the parottas into bite-sized pieces. Keep aside.
Heat oil in a pan. Add fennel seeds and curry leaves. Sauté onions till golden. Add green chilies and ginger garlic paste; cook till raw smell goes away.
Add spices:
Mix in turmeric, chili powder, coriander powder, garam masala and salt. Add tomatoes; cook till soft and mushy.
Paneer time:
Add paneer cubes or crumbled paneer. Stir gently, coating with the masala.
Mix parotta:
Toss in shredded parotta. Mix well so the masala coats all pieces. Drizzle in ketchup if using for extra flavor. Toss everything for another 2–3 minutes on medium-high flame till slightly crisp. Top with chopped coriander and a squeeze of lemon. Serve hot with raita or just as it is!

Pro tips:

Use day-old parottas for the best texture.
Add a beaten egg before paneer if you like an eggy version.
For extra street-style flavor, sprinkle a pinch of pepper and a squeeze of lime at the end.

Serving Suggestion:

Raita pairing: Serve hot with onion raita, cucumber raita, or just plain curd to cool down the spice.
Add a pickle: A side of lemon or mango pickle adds extra zing.
Street-style combo: Serve with a glass of lime soda or masala buttermilk for a true South Indian tiffin shop feel.
For lunchbox: Let it cool slightly and pack with a small cup of raita — stays flavorful and soft.

FAQ for Paneer Kothu parotta

Can I make kothu parotta without eggs or meat?

Yes! This vegetarian paneer kothu parotta recipe without egg is a perfect alternative. The crumbled paneer mimics the richness of egg or meat while keeping it light.

How to use leftover parotta for making kothu parotta?

Just shred day-old parottas into pieces and follow the recipe as is. Leftover parottas actually work better as they absorb flavors more without turning soggy.

Is paneer kothu parotta good for kids?

Yes, just reduce the chili and green chili in the recipe. It’s a great way to sneak in paneer and veggies into a fun, kid-friendly dinner.

What is the best side dish for paneer kothu parotta?

The most classic and cooling side dish for paneer kothu parotta is onion raita. You can also serve it with plain curd or mint chutney for variety.