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.
Izvirni recept avtorja Forkin
- Skupni čas
- 50 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 744 kcal
Informacije o alergenih: lahko vsebuje gorčica. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 8 kosparotta, pre-made, frozen or fresh
- 3 žlicavegetable oil
- 0,5 žličkamustard seed
- 10 koscurry leaf
- 1 kosyellow onion, finely chopped
- 1 žlicaginger garlic paste
- 2 kosgreen chili, slit lengthwise
- 1 kostomato, chopped
- 0,5 žličkaturmeric powder
- 1 žličkachili powder
- 1 žličkagaram masala
- 1 koscarrot, finely chopped
- 0,5 skodelicagreen bean, finely chopped
- 0,25 skodelicagreen pea, fresh or frozen
- 1 žličkasalt
- 0,25 skodelicawater
garnish
- 2 žlicacoriander leaf, chopped
Oprema
large skillet · spatula · cutting board · knife
Postopek
Korak za korakom
- 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 1 min
- 3
Add mustard seeds and allow them to splutter, then add curry leaves and cook for a few seconds until fragrant.
Približno 1 min
- 4
Stir in the chopped yellow onion and sauté until it turns translucent, about 3-5 minutes.
Približno 4 min
- 5
Add ginger garlic paste and green chilies, then cook for 1 minute until the raw smell disappears.
Približno 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.
Približno 6 min
Kuharjeva opomba: 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.
Približno 6 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 4 min
Kuharjeva opomba: 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 porcijo
Hranilne vrednosti
- Kalorije
- 744kcal
- Beljakovine
- 14,1g
- Ogljikovi hidrati
- 80,4g
- Maščobe
- 35,1g
- Vlaknine
- 7,1g
- Sladkorji
- 6,7g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.