By Niveditha Kalyanaraman
October 28th, 2023
Image Credit: Licious
Kothu Parotta is a spicy, delicious dish made by shredding flatbreads / parotta & cooking them with masala gravy / curry. It uses leftover parotta, roti and gravies and variations include veg kothu, egg kothu or non-veg kothu parotta. Here's the recipe for Kothu Parotta.
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4 parottas, roasted 2 tbsp oil (preferably coconut) 1 onion, finely chopped 2-3 tomatoes, pureed 1-2 boiled potatoes, diced 1 tbsp ginger garlic paste 2 green chillies, finely chopped 2 cups mixed vegetables (carrot, capsicum, cauliflower, cabbage, green peas, etc.) 2 tbsp tamarind pulp 1/2 cup coriander leaves, finely chopped
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2 sprigs curry leaves 1 tsp mustard seeds 1 tsp chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala powder 1/2 tsp turmeric powder to taste Salt 2 tbsp coconut milk or plain malai (optional)
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Parboil the mixed vegetables, chop finely and set aside. Roast the parottas in ghee as usual, until both sides are crisp and golden brown. Shred and keep ready. In a kadhai, heat oil and add mustard seeds, curry leaves, ginger garlic paste, green chillies and onions.
Once the onions turn translucent, add all the masala powders listed above. Pour in the tomato puree and mix well. Add salt and continue to saute for around 2 minutes. Add in the parboiled veggies, boiled potatoes and tamarind pulp. Continue mixing for a minute.
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Add the shredded parottas and combine them with spices and veggies. If you find the mixture too dry, add in the malai or coconut milk. Garnish with coriander leaves and serve hot.
Image Credit: Relish The Bite