Kothu Parotta, my husband's favorite dish, whenever we go to an Indian restaurant and if this dish is on the menu, he orders it for sure. On the other hand, I am not a big fan of this dish, especially in restaurants, it's too heavy for me and I feel full after taking a couple of spoons. But I like it when I make it at home, I add a lot of vegetables and it's not as heavy as it's in the restaurants. You can make the parottas from scratch ( will post recipe soon ) and use them, but for today's dish I have used the readymade ones. If we have the parottas ready, then this dish is very easy to make, serve it warm with some onion raitha/curd/yogurt on the side..
Need To Have
- Parottas - 3 big ones
- Green Capsicum/Bell Pepper - 1, sliced
- Shredded Cabbage - same amount as the capsicum
- Onions - 2 big, sliced
- Tomato - 1, chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 2 teaspoons
- Garam Masala - 1/2 teaspoon
- Fennel Seeds - 1 teaspoon, crushed
- Tomato Sauce - 1 tablespoon
- Curry Leaves - 10 - 15 leaves
- Salt to taste
Slightly toast the readymade parottas on a hot tava, remove, tear it into small pieces and keep.
Heat some oil, add the fennel seeds, followed by the sliced onions and saute till it turns translucent. Then add the tomatoes and saute till it turns mushy, then add the capsicum and cabbage pieces and saute for a minute.
Add the turmeric, chilly and coriander powders, mix, add about 1/4 cup of water, cover and cook for 3 to 4 minutes. Remove the lid, add the garam masala, curry leaves, if it's dry, sprinkle some water and mix.
Add the shredded parottas, mix well, check for salt, add the tomato sauce, mix and serve.
The vegetables should be cooked but crispy, not soft.
Before adding the shredded parottas, make sure that the mixture is not very dry, sprinkle some water, then add the parottas, because when we add the parottas, it'll absorb the moisture.