DinnerMain Course

Vegetable Kothu Parotta

Name: Vegetable Kothu Parotta
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 porties
Cuisine: indian
Ingredients: 8 st parotta pre-made, frozen or fresh; 3 el vegetable oil; 0,5 tl mustard seed; 10 st curry leaf; 1 st yellow onion finely chopped; 1 el ginger garlic paste; 2 st green chili slit lengthwise; 1 st tomato chopped; 0,5 tl turmeric powder; 1 tl chili powder; 1 tl garam masala; 1 st carrot finely chopped; 0,5 kopje green bean finely chopped; 0,25 kopje green pea fresh or frozen; 1 tl salt; 0,25 kopje water; 2 el coriander leaf chopped

Kothu parotta is a popular South Indian street food made by shredding parotta (a flaky flatbread) and stir-frying it with vegetables and spices. This vegan version offers a satisfying and flavorful meal, perfect for a weeknight dinner or a hearty lunch. The parotta is chopped and mixed with a spicy vegetable medley.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 744 kcal

Allergeneninformatie: kan mosterd bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

8 stparotta, pre-made, frozen or fresh
3 elvegetable oil
0,5 tlmustard seed
10 stcurry leaf
1 styellow onion, finely chopped
1 elginger garlic paste
2 stgreen chili, slit lengthwise
1 sttomato, chopped
0,5 tlturmeric powder
1 tlchili powder
1 tlgaram masala
1 stcarrot, finely chopped
0,5 kopjegreen bean, finely chopped
0,25 kopjegreen pea, fresh or frozen
1 tlsalt
0,25 kopjewater

garnish

2 elcoriander leaf, chopped

Keukengerei

large skillet · spatula · cutting board · knife

De bereidingswijze

Stap voor stap

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.
Ongeveer 5 min
Tip van de kok: The smaller the pieces, the easier they are to mix and cook.
2
Heat vegetable oil in a large skillet or kadai over medium heat.
Ongeveer 1 min
3
Add mustard seeds and allow them to splutter, then add curry leaves and cook for a few seconds until fragrant.
Ongeveer 1 min
4
Stir in the chopped yellow onion and sauté until it turns translucent, about 3-5 minutes.
Ongeveer 4 min
5
Add ginger garlic paste and green chilies, then cook for 1 minute until the raw smell disappears.
Ongeveer 1 min
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.
Ongeveer 6 min
Tip van de kok: Mashing the tomatoes with the back of your spoon helps them break down faster.
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.
Ongeveer 6 min
Tip van de kok: Do not overcook the vegetables; they should retain a slight bite.
8
Add the torn parotta pieces to the vegetable mixture. Mix well, ensuring the parotta is coated evenly with the spices and vegetables.
Ongeveer 3 min
Tip van de kok: Use two spatulas or a chopping motion with a flat spatula to combine everything thoroughly.
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.
Ongeveer 4 min
Tip van de kok: This 'chopping' action is traditional for kothu parotta, helping to break down the parotta further and integrate ingredients.
10
Garnish with fresh chopped coriander leaves and serve hot.

Per portie

Voedingswaarden

65%Score

Calorieën: 744kcal
Eiwit: 14,1g
Koolhydraten: 80,4g
Vet: 35,1g
Vezels: 7,1g
Suiker: 6,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover kothu parotta in an airtight container in the refrigerator.

Opwarmen

Reheat in a skillet over medium heat, stirring occasionally, until warmed through. A splash of water can help prevent it from drying out.