This kaima parotta recipe is so famous in South India, that we can see this dish in menu cards of almost all restaurants. It is different from chilli parotta or kothu parotta as this dish is loaded with lot of veggies. For this hotel style kaima parotta, onions, tomato, veggies are sauted in oil generously and some grinded masala paste / kurma is added to give a final touch. Then parotta’s are chopped into small pieces and tossed in the masala paste and garnished with coriander leaves. Whenever I dine at a restaurant, I used to order either Kothu Parotta or this kaima parotta. But nowadays I am bored eating this dish at hotels and started preparing this on my own for the last two years.
Check out my Parotta chalna recipe for side dish to this recipe.
Kaima Parotta Recipe
Kaima Parotta Recipe | Hotel Style Kaima Parotta
Preparation + Cook Time: 45 minutes | Serves: 2
- Parotta – 4 Small or 2 Big size
- Onion – 1
- Tomato – 1
- Green Chilli – 2
- Ginger Garlic Paste – 1.5 tsp
- Mixed Veggies – 1/2 Cup (Carrot, Beans, Cabbage, Capsicum, Peas)
- Turmeric Powder – 1/4 tsp
- Chilli Powder – 1.5 tsp
- Salt – As Needed
- Oil – 2 tblsp
- Coriander Leaves – 1 tblsp (For Garnishing)
- Lemon Wedges – To squeeze on top
- Onion – 1/2
- Tomato – 1 Small
- Cashew – 5 to 6
- Poppy Seeds / Khus Khus – 1/2 tsp
- Kitchen King Masala or Garam masala – 2 tsp
- Fennel Seeds – 1/2 tsp
- Cinnamom – 1 Small Piece
- Cardamom- 2
- Cloves – 2
- Kalpasi / Black Stone Flower – 1 Pinch
- Curry Leaves – 2 Sprig
1. Chop onion, tomato, green chilli and all the required veggies. In a pan saute all the ingredients given in the table ‘To saute and Grind’. First saute onion and tomato with little oil.
2. Then add cashews, poppy seeds and saute again till the raw smell leaves. Switch off flame, add masala powder and give a quick stir. Cool down and grind it in a mixer to a smooth paste with little water.
3. Tear or chop the parottas into small pieces. Shallow fry the parottas in a pan with little oil, till golden brown. Pour oil in a pan and temper with ingredients listed in the table ‘To temper’.
4. Add onion and saute till it turns transparent. Then add ginger garlic paste, green chilli, tomato and saute again till tomato turns mushy.
5. Now add all the veggies, turmeric powder, chilli powder and salt. Saute in medium flame till the veggies turn soft. Pour the grinded masala paste and mix well.
6. Cook in low flame till the veggies and masala is well blended and oil separates. Don’t make it dry. Now add the parotta’s and toss in high flame, till the parotta’s absorb all the masala paste. Garnish with coriander leaves.
Serve it hot with raitha and lemon wedges.
Hotel Style Kaima Parotta
1. I used ready made parotta. You can also use homemade parotta.
2. For healthy version wheat parotta or chapathi can be used.
3. For hotel style kaima parotta recipe, parotta’s can be deep fried in oil.
4. Veggies choice is purely optional.
5. Don’t skip cashew in the grinding part, it gives nice taste to this kaima parotta recipe.
6. Kalpasi gives a very nice flavour, don’t skip it.
7. For extra spiciness, add 1/2 tsp of pepper powder at the end.
8. You can skip the veggies, add required eggs and make it as Egg parotta / Muttai parotta.
Kaima Parotta Recipe
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Chilli Parotta Recipe | Restaurant Style Chilli Parotta- How to Make Soft Chapati | Soft Chapati Recipe
- Chilli Idli Recipe | Chilli Idli Fry Recipe
- Saravana Bhavan Style Sambar Recipe | Hotel Sambar
- Paneer Butter Masala Recipe | Easy Paneer Butter Masala
- Kadai Paneer Gravy Recipe | Restaurant Style Kadai Paneer
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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