Vegetable Kothu Parotta

备料

配料

做法

分步操作

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.

   约 5分钟

   烹饪提示： 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.

   约 1分钟

3. 3

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

   约 1分钟

4. 4

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

   约 4分钟

5. 5

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

   约 1分钟

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.

   约 6分钟

   烹饪提示： 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.

   约 6分钟

   烹饪提示： 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.

   约 3分钟

   烹饪提示： 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.

   约 4分钟

   烹饪提示： 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.