Kaima Parotta Recipe | Hotel Style Kaima Parotta

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 a lot of veggies. For this hotel style kaima parotta, onions, tomato, veggies are sauted in oil generously and some ground 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 sidedish to this recipe.

Kaima Parotta Recipe

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Kaima Parotta Recipe | Hotel Style Kaima Parotta

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

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.

Course: Dinner

Cuisine: South Indian

Keyword: Kaima Parotta Recipe

Servings: 2 People

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Big Sized Parotta Link for Homemade Parotta
• 1 Onion
• 1 Tomato
• 2 Green Chilli
• 1½ tsp Ginger Garlic Paste Link for Ginger Garlic Paste
• ½ Cup Mixed Veggies (Carrot, Beans, Cabbage, Capsicum, Peas)
• ¼ tsp Turmeric Powder
• 1½ tsp Chilli Powder
• Salt As Needed
• 2 tbsp Oil
• 1 tbsp Coriander Leaves For Garnishing
• Lemon Wedges (To squeeze on top)

To Saute and Grind

• ½ Onion
• 1 Small Tomato
• 5 to 6 Cashew
• ½ tsp Poppy Seeds / Khus Khus
• 2 tsp Kitchen King Masala or Garam masala Link for Homemade Garam masala

To Temper

• ½ tsp Fennel Seeds
• 1 Small Piece Cinnamon
• 2 Cardamom
• 2 Cloves
• 1 Pinch Kalpasi / Black Stone Flower
• 2 Sprig Curry Leaves

Instructions

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 the flame, add the masala powder and give a quick stir. Cooldown 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 ground masala paste and mix well.

6. Cook in low flame till the veggies and masala are 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.

Recipe Notes

Tips for Hotel Style Kaima Parotta

1. I used ready-made parotta. You can also use homemade parotta.
2. For healthy version, wheat parotta or chapati 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 a 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

Kaima Parotta Recipe | Hotel Style Kaima Parotta

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 the flame, add the masala powder and give a quick stir. Cooldown 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 ground masala paste and mix well.

6. Cook in low flame till the veggies and masala are 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