Vegetable Kothu Parotta

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using frozen parottas, heat them on a griddle or pan until warm and pliable, then tear or chop them into small, bite-sized pieces. Set aside.

   Ca. 5 min.

   Kokkens note: The smaller the pieces, the easier they are to mix and cook.

2. 2

   Heat vegetable oil in a large skillet or kadai over medium heat.

   Ca. 1 min.

3. 3

   Add mustard seeds and allow them to splutter, then add curry leaves and cook for a few seconds until fragrant.

   Ca. 1 min.

4. 4

   Stir in the chopped yellow onion and sauté until it turns translucent, about 3-5 minutes.

   Ca. 4 min.

5. 5

   Add ginger garlic paste and green chilies, then cook for 1 minute until the raw smell disappears.

   Ca. 1 min.

6. 6

   Add chopped tomato, turmeric powder, chili powder, and garam masala. Cook, stirring occasionally, until the tomatoes soften and the oil separates, about 5-7 minutes.

   Ca. 6 min.

   Kokkens note: Mashing the tomatoes with the back of your spoon helps them break down faster.

7. 7

   Stir in the chopped carrot, green beans, and green peas. Add salt and water, then cover and cook for 5-7 minutes, or until the vegetables are tender-crisp.

   Ca. 6 min.

   Kokkens note: Do not overcook the vegetables; they should retain a slight bite.

8. 8

   Add the torn parotta pieces to the vegetable mixture. Mix well, ensuring the parotta is coated evenly with the spices and vegetables.

   Ca. 3 min.

   Kokkens note: Use two spatulas or a chopping motion with a flat spatula to combine everything thoroughly.

9. 9

   Continue to cook for another 3-5 minutes, stirring and 'chopping' the mixture to combine, until the parotta is heated through and slightly crispy.

   Ca. 4 min.

   Kokkens note: This 'chopping' action is traditional for kothu parotta, helping to break down the parotta further and integrate ingredients.

10. 10

    Garnish with fresh chopped coriander leaves and serve hot.