Kothu Parotta
'Kothu' means shredded or minced — Kothu Parotta is shredded parotta tossed in fried vegetables, chicken, or salna. It's a classic South Indian street food consumed as a snack, breakfast, or dinner, usually made with leftover parotta or roti.
Ingredients
- 3 medium-sized onions, finely chopped
- 4-5 green chillies, finely chopped or halved
- 2 medium-sized tomatoes, finely chopped
- 2 cups mixed veggies (beans, capsicum, paneer, potato, carrot)
- Salt as per taste
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 8-10 curry leaves
- 3 tablespoons finely chopped coriander leaves
- 1/2 teaspoon garam masala powder
- 3 tablespoons oil (sunflower or refined soyabean)
- 1 teaspoon black mustard seeds
Method
- 1
Cook the parottas on a pan with a few drops of oil until crisp. Once cooled, chop into small pieces or break with your hands.
- 2
In another pan, heat 2 tbsp oil, add mustard seeds, curry leaves, green chillies and chopped onions. Sauté until pink.
- 3
Add the veggies and toss with salt. Cover and cook until the veggies are half cooked.
- 4
Add tomatoes and toss for 30 seconds. Add red chilli powder and coriander powder; cook for 10 minutes, sautéing every 2-3 minutes (sprinkle water to avoid burning).
- 5
Add the chopped parottas, garam masala, and coriander leaves; stir well and cook 4-5 minutes until the veggies coat the parottas evenly.
- 6
Garnish with coriander leaves. Serve with salna or curry.
