Kothu Parota
December 16, 2010
KOTHU PAROTTA
Kothu parotta is popular in South Indian state of Tamil Nadu. These are minced and mixed by pounding using a heavy Iron spatula.
Cuisine : South Indian
Preparation time : 10 mins
Cooking time : 10 mins
Course : Main
Main Ingredients : Parotta
Ingredients :
Parotta - 5
Tomato - 1 cup chopped
Onion - 1 cup chopped
Ginger chopped - 1 tbsp
Garlic chopped - 1 tbsp
Green chilli - 5
Capsicum chopped - 1/2 cup
Frozen peas - 1 cup
Carrot grated - 1/2 cup
Jeera - 1 tbsp
Sombu - 1 tbsp
Bay leaf - 1
Chilli powder - 1 tbsp
Turmeric - 1 tbsp
Malli powder - 1 tbsp
Oil - 2 tbsp
Mustard and urud dal for seasoning - 1 tbsp
Salt to taste
Preparation :
- Heat the pan, add oil.
- Add Seasoning, jeera and sombu.
- Then the garlic, ginger, onion, chilli. Saute well.
- When it is done, add tomato and capsicum. Leave it to cook for few mins.
- Add all powders - chilli, malli and turmeric. Saute well.
- Then add peas and carrots.
- After it is done, make the parotta into pieces, then add to the pan.
- Add salt for taste.
Serve it hot with Raita.
Serving per recipe : 4
Calories per serving : 600
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