Kothu Parotta is a highly spiced, flavorful dish made via shredding parottas (layered flatbread) and stir-frying them with greens, eggs or meat (optional), and South indian spices. It’s a favorite in tamil Nadu and a need to-try for enthusiasts of bold, comforting flavors.
substances:
3–4 parottas (keep-sold or selfmade), torn into small pieces
1 onion, finely sliced
1 tomato, chopped
1 inexperienced chili, chopped
half of teaspoon ginger-garlic paste
1/four cup chopped carrots and capsicum (elective)
1/4 teaspoon turmeric powder
half of teaspoon purple chili powder
1/2 teaspoon garam masala or curry masala
2 eggs (optional) or half of cup paneer for veg model
Salt to taste
clean coriander leaves for garnish
1 tablespoon oil
1 teaspoon fennel seeds
Curry leaves – a few
Lemon juice – a sprint (elective)
commands:
put together Parottas:
Tear the parottas into small chunk-sized portions and keep aside. Leftover parottas work quality for this recipe.
cook greens & Spices:
warmness oil in a large pan or tawa. add fennel seeds and curry leaves. Sauté sliced onions, green chili, and ginger-garlic paste until fragrant. add tomatoes and cook till gentle.
Spice It Up:
add turmeric, crimson chili powder, garam masala, and salt. blend nicely. Toss in chopped greens if using and cook until soft.
add eggs or Paneer (non-obligatory):
Push the mixture to one aspect of the pan. Crack within the eggs, scramble, and mix with the veggies. For a vegetarian model, add crumbled paneer or skip absolutely.
add Parotta portions:
upload the torn parotta and mix very well so it absorbs all the flavors. Stir-fry for two–three minutes.
Serve warm:
Garnish with coriander and a dash of lemon juice. Serve warm with raita or onion salad.
Tip:
For proper flavor, cook dinner on high warmness the use of a huge iron tawa and chop substances the usage of a spatula at the same time as stir-frying.
enjoy this highly spiced, fulfilling Kothu Parotta — a real avenue food traditional!
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