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5 from 1 vote

Kothu Parotta

Course Street Food
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 -4
Author Rafeeda

Ingredients

  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 3 onions sliced
  • 4 green chillies chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 to matoes chopped
  • 6 porottas torn and set aside
  • 1/2 tsp garam masala powder
  • Salt and pepper to taste
  • 4 tbsp chopped coriander leaves

Instructions

  • Heat oil in a large enough wok, that will take all the quantity of porottas.
  • Splutter the mustard seeds and briefly fry the cumin. Fry the curry leaves.
  • Add the onion and chillies and saute till just wilted.
  • Add in the ginger garlic paste and cook till the raw smell is gone.
  • Add in the coriander, chilli and turmeric powder and saute continously till you get a nice color and the masalas smell cooked.
  • Add in the tomatoes with some salt and toss well to coat. Cook till the tomatoes are mashed up and looks nicely done. Keep sauteing to avoid sticking to the bottom of the pan.
  • Add in the porottas, toss it up well to coat all over.
  • Sprinkle the garam masala and mix well. Cook for five minutes on low flame.
  • Adjust seasoning, sprinkle in the coriander leaves and serve hot.

Notes

This is only a base recipe. You can add in anything you like before you add the porottas - frozen peas or vegetables, fresh vegetables, shredded chicken, scrambled eggs... the choice is endless...