Vegetable Kothu Parotta
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 744 kcal
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Przygotowanie stanowiska
Składniki
Składniki
- 8 szt.parotta, pre-made, frozen or fresh
- 3 łyżkavegetable oil
- 0,5 łyżeczkamustard seed
- 10 szt.curry leaf
- 1 szt.yellow onion, finely chopped
- 1 łyżkaginger garlic paste
- 2 szt.green chili, slit lengthwise
- 1 szt.tomato, chopped
- 0,5 łyżeczkaturmeric powder
- 1 łyżeczkachili powder
- 1 łyżeczkagaram masala
- 1 szt.carrot, finely chopped
- 0,5 szklankagreen bean, finely chopped
- 0,25 szklankagreen pea, fresh or frozen
- 1 łyżeczkasalt
- 0,25 szklankawater
garnish
- 2 łyżkacoriander leaf, chopped
Sprzęt
large skillet · spatula · cutting board · knife
Sposób przygotowania
Krok po kroku
- 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 3
Add mustard seeds and allow them to splutter, then add curry leaves and cook for a few seconds until fragrant.
Około 1 min
- 4
Stir in the chopped yellow onion and sauté until it turns translucent, about 3-5 minutes.
Około 4 min
- 5
Add ginger garlic paste and green chilies, then cook for 1 minute until the raw smell disappears.
Około 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.
Około 6 min
Wskazówka kucharza: 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.
Około 6 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 4 min
Wskazówka kucharza: 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.
Na porcję
Wartości odżywcze
- Kalorie
- 744kcal
- Białko
- 14,1g
- Węglowodany
- 80,4g
- Tłuszcz
- 35,1g
- Błonnik
- 7,1g
- Cukry
- 6,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover kothu parotta in an airtight container in the refrigerator.
Reheat in a skillet over medium heat, stirring occasionally, until warmed through. A splash of water can help prevent it from drying out.