Vegetable Kothu Parotta

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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.

   Cirka 5 min

   Kockens tips: 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.

   Cirka 1 min

3. 3

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

   Cirka 1 min

4. 4

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

   Cirka 4 min

5. 5

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

   Cirka 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.

   Cirka 6 min

   Kockens tips: 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.

   Cirka 6 min

   Kockens tips: 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.

   Cirka 3 min

   Kockens tips: 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.

   Cirka 4 min

   Kockens tips: 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.