Kothu Parotta
Kothu parotta or chilli parotta is a very famous dish in South Indian hotels. It is one of Neha’s favourites. Generally it is made of Malabar parotta or the lacchedaar parotta made with all purpose flour or maida. I make it at home by replacing the unhealthy maida parottas with home made wheat parottas or simply left over rotis. It is actually a healthy one pot meal filled with lots of veggies. You can use any kind of vegetables that your kids like and make it. The choice and amount of spices can also be adjusted according to one’s taste and preferences. It goes well with cold onion raita. You can even pack it for your kid’s lunch box.
Ingredients:
- Parottas or rotis 4-5
- Onion 1
- Tomato 1
- Green chillies 1-2 (optional)
- Boiled peas 1/2 cup
- Carrot 1
- Beans 7-8
- Capsicum 1
- Cauliflower florets 1/2 cup (blanched)
- Boiled corn 1/4 cup (optional)
- Button mushroom 1/4 cup (optional)
- Broccoli florets 1/4 cup (optional) (blanched)
- Coriander leaves 3-4 sprigs
- Salt to taste
- Red chilli powder 1/2 tsp
- Coriander powder 1/2 tsp
- Garam masala 1 tsp
- Pepper powder 1/2 tsp
- Refined oil 1-2 tbsp
Method:
- Finely chop all the vegetables and keep aside.
- Cut the parotta or rotis into bite size pieces either using a knife or by hand.
- Heat oil in a thick kadhai or a non stick pan and saute the onions till it is translucent. Add the green chllies.
- Add chopped or grated carrot, beans, cauliflower florets, tomatoes and other vegetables and mix well.
- Add the spices and cook well till the raw smell of the masala vanishes
- Now add the roti pieces and incorporate it into the veggie mixture.
- Garnish with finely chopped coriander leaves and serve hot with chilled raita.
