Kothu Parotta (Layered Bread chunks tossed with Vegetables)
Parathas/Parottas are layered Indian bread made with wheat flour or a combination of wheat and maida (all purpose flour). When I was in University, as soon as the clock hits 5 pm, the shops on both sides of the streets leading to the way from the University to the town(small shops also called as dhabas) will start making mouth watering dishes like Kormas, Parathas, Dosas, Chole Batura along with some chaat like pani poori, bhel poori and so on.
One of those recipes with parathas that can be served as a main meal or for tea is Kothu Parotta ( which means parotta pieces stir fried and tossed with sauces and vegetables and sometimes with egg). Kothu in tamil means either beating or punching, but for this recipe it indicates butchering! In the 1990’s this dish was served only in small restaurants as it was quite rustic, but now you can find this in the menu in most of the South Indian restaurants.
I have been wanting to try this recipe at home for a long time and I saw it at Rak’s Kitchen only a few days ago and made it the very same weekend. Needless to say, her recipes and her clicks are amazing! Thanks Raks, I changed a few ingredients and we had it as a mini dinner on a Sunday
Frozen Parathas- 3 numbers
Onions(red)- Medium size- 1
Green chilies- 2
Green pepper- 1
Garlic- 2 cloves
Salt- to taste
Red chili powder- 1/4 tsp
Maggi Chili Masala Sauce- 2 tbsp
Cilantro- to garnish
Grated Carrots- 2 tbsp
Lemon Juice- 1 tsp
Canola oil- 1 tbsp
I sometimes buy and stock frozen parathas and usually there will be a lonely paratha left in the pack that we have to use but it will not be enough for two people. This recipe is also useful in turning left over rotis/parathas to a totally new dish! You can also use toasted bread slices or even idlis.
Toast the parathas in a frying pan till it turns golden brown on both sides. Remove from stove and let it cool. Then chop it into bite size pieces with a knife.
Chop onions and peppers into chunks (almost the same bite size pieces as the bread). Finely chop the garlic and green chilies. Slice the tomato into long thin slices(Julienne).
Heat canola oil in a frying pan or a Wok. Drop in the chopped garlic and toss for a minute. Quickly add the onions, green chilies, peppers and salt and toss them well. Let them sizzle and cook in the high heat. Add red chili powder, maggi chili sauce and chopped tomato and stir fry once. Add the chopped parathas and toss well for the sauce to coat well on veggies as well as the parathas. If you want to add egg, add it before adding parathas and scramble them.
Transfer the parathas to a serving bowl. Garnish with grated carrots, cilantro and lemon juice. Serve hot with cucumber raitha or as such.
I am sending this Kothu Parotta to Nupur’s Blog Bites- Copy Cat Edition.
This kothu parotta is also going to COL- Left over Delicacies event at Spicy Lounge.
Deepa at Foodlyrics posts a recipe from a guest blogger every wednesday and today she has graciously given her space to my recipe, you can check out how you can participate in the event as well as my recipe here.
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