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.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 744 kcal
Informații despre alergeni: poate conține muștar. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 8 buc.parotta, pre-made, frozen or fresh
- 3 lingurăvegetable oil
- 0,5 lingurițămustard seed
- 10 buc.curry leaf
- 1 buc.yellow onion, finely chopped
- 1 lingurăginger garlic paste
- 2 buc.green chili, slit lengthwise
- 1 buc.tomato, chopped
- 0,5 lingurițăturmeric powder
- 1 lingurițăchili powder
- 1 lingurițăgaram masala
- 1 buc.carrot, finely chopped
- 0,5 canăgreen bean, finely chopped
- 0,25 canăgreen pea, fresh or frozen
- 1 lingurițăsalt
- 0,25 canăwater
garnish
- 2 lingurăcoriander leaf, chopped
Ustensile
large skillet · spatula · cutting board · knife
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 3
Add mustard seeds and allow them to splutter, then add curry leaves and cook for a few seconds until fragrant.
Aproximativ 1 min.
- 4
Stir in the chopped yellow onion and sauté until it turns translucent, about 3-5 minutes.
Aproximativ 4 min.
- 5
Add ginger garlic paste and green chilies, then cook for 1 minute until the raw smell disappears.
Aproximativ 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.
Aproximativ 6 min.
Nota bucătarului: 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.
Aproximativ 6 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 4 min.
Nota bucătarului: 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 porție
Valori nutriționale
- Calorii
- 744kcal
- Proteine
- 14,1g
- Carbohidrați
- 80,4g
- Grăsimi
- 35,1g
- Fibre
- 7,1g
- Zahăr
- 6,7g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.