Kothu Parotta

Ingredients

• 3 Parotta (recipe link in steps below)
• 2 Medium Onions Finely Chopped
• 2 Medium Tomatoes Finely Chopped
• 1 tsp Ginger Garlic Paste
• 1 -2 Green Chillies Slit
• 1 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Fennel Seeds
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/4 tsp Black Pepper Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• Salt as needed
• Few Fresh Curry Leaves
• Few Fresh Coriander Leaves Finely Chopped

Instructions

1. 1

   In a pan heat 1 tbsp oil. Add 1/2 tsp each of mustard seeds and fennel seeds. As they splutter, add fresh curry leaves and slit green chillies.

2. 2

   Next add 2 medium onions finely chopped. Fry until translucent.

3. 3

   Add 1 tsp ginger garlic paste and fry for 2-3 mins until there is no raw smell.

4. 4

   Now add 2 medium tomatoes finely chopped. Cook them until mushy.

5. 5

   Add all the spice powders – 1/4 tsp turmeric powder, 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/4 tsp black pepper powder and 1/2 tsp garam masala powder.

6. 6

   Cook all the spice powders for 3-4 mins on low flame.

7. 7

   Meanwhile, scramble/chop 3 parottas using a tumbler with sharp edges or using a spatula with sharp edges.

8. 8

   Alternatively, you can also cut it into small strips using a knife.

9. 9

   Now add salt required for the masala. Mix well.

10. 10

    Add the chopped parotta pieces into the pan.

11. 11

    Mix well quickly making sure each piece is coated in the masala.

12. 12

    Finally add finely chopped coriander leaves. Remove from heat.

13. 13

    Serve hot immediately with onion raita and salna.