Thursday, June 29, 2017

Kothu Parotta

I have never tasted kothu parotta before. I am always skeptical trying out new dishes at restaurants. Lest I try something new and it doesn’t turn out as good as my expectations, then my whole “restaurant going” experience is ruined. The kind of hunger I’m in when I go to restaurants, I’m in no mood to wait nor to try out anything new.

For new dishes, either I try from frozen section at Indian stores, or I try to make it at home, or I taste from my husband’s plate when he is trying out something new :)

So I find this kothu parotta in frozen section. I bring it home and open it, only to realize that it’s just plain parotta cut into fancy strips. That's when I googled for it and found out about salna

Parotta(malabar parotta) is basically maida based flaky paratha(bread). It is little time consuming to make from scratch. But is easily available in frozen section at Indian stores. Kottu parotta(vegetarian version) is made by sautéing parotta pieces in salna(tomato based gravy) and some vegetables. 

It turned out very tasty. Both my husband and daughter loved it. Do try!

Parotta - 1 - 2 (I used 1 and 1/2 pack of Anand brand kothu parotta from frozen section)
Salna - as needed(roughly around 1 cup)

Onion - 2 medium (I skipped this as there was already some in salna)
Tomato - 1 big
Mix and match - 
Capsicum - 1(recommended; I added 1/2 green and 1/2 yellow)
Beans - (I used a big bunch)
Carrot - (I skipped carrots and peas)

Green chillies - 1-2

Turmeric - 1/2 tsp
Red chili powder - 1/2 tsp
Pepper powder - 1/2 tsp

Curry leaves


Prepare parotta and cut into small strips. For uniform pieces, use knife. I used frozen, cut parotta(Anand brand Kothu Parotta). 

Heat oil in a deep pan. Add oil(little more). Add green chili, curry leaves and add chopped onion. Sauté till translucent(I did not add onion). 
Add tomatoes and bell peppers. Add little salt and sauté till tomatoes are mushy. Add remaining vegetables, little salt, and sauté till done, covering and cooking in between.  Add turmeric and chili powder. Mix well. Add salna (according to taste).
Sauté for a minute. Add cut parotta strips. Mix well until gravy is nicely incorporated in the parotta pieces. Add more oil and salna if needed. Add crushed pepper and cilantro. Mix well and turn off the stove. Serve hot. 

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