First I posted Parotta, then came Salna and today obviously it has to be Kothu Parotta right? It’s a great left over recipe. You need both the parotta and salna for this recipe along with other veggies. I tried to prepare it like the Saravana Bhavan Style Kothu Parotta where they add garbanzo beans and bell peppers to this recipe. I love the crunchiness from the veggies and the flavor from salna makes is delicious.
Adding garbanzo beans is completely optional. I love it in this recipe and I went with the canned one. In the street side shops you can find the cook using two sharp laddles and chopping the parotta. As I mentioned I love to watch how they do the veechu, similarly I love to watching chopping action too. I didn’t do that home. I crumbled and made small pieces with hand. :-) Without any further delay, here is the recipe…
Ingredients:
- Left Over Parotta – 2
- Salna – 1/4 cup
- Garbanzo Beans – 1/4 cup
- Garam Masala – 1/4 tsp
- Colored Bell Peppers – 1/2 cup
- Finely Chopped Onion – 1/4 cup
- Tomato – 1
- Salt – 1/2 tsp
- Red Chilly Powder – 1/2 tsp
- Oil – 2 tsps
- Fennel Seeds / Saunf – 1 tsp
- Cilantro for garnish.
Steps:
- Crumble/chop the parotta into small pieces.
- Also chop all the veggies and keep it ready.
- Heat the kadai and add oil.
- Once the oil is hot add the fennel seeds and let it roast for 30 secs.
- Then add the onions and sauté till they turn translucent.
- Then add the tomatoes, bell peppers salt, garam masala, red chilly powder and cook till the tomatoes are soft and bell peppers become tender.
- Now add the garbanzo beans, the left over salna and the crumbled Parotta.
- Mix them well and cook till all the moisture is absorbed.
- You can even simmer it and cook till the crust forms.
That’s it. Yummy Kothu Parotta is ready. Serve it with onion raita.
Vegetable Kothu Parotta
Ingredients
- Left Over Parotta - 2
- Salna - 1/4 cup
- Garbanzo Beans - 1/4 cup
- Garam Masala - 1/4 tsp
- Colored Bell Peppers - 1/2 cup
- Finely Chopped Onion - 1/4 cup
- Tomato - 1
- Salt - 1/2 tsp
- Red Chilly Powder - 1/2 tsp
- Oil - 2 tsps
- Fennel Seeds / Saunf - 1 tsp
- Cilantro for garnish.
Instructions
- Crumble/chop the parotta into small pieces.
- Also chop all the veggies and keep it ready.
- Heat the kadai and add oil.
- Once the oil is hot add the fennel seeds and let it roast for 30 secs.
- Then add the onions and sauté till they turn translucent.
- Then add the tomatoes, bell peppers salt, garam masala, red chilly powder and cook till the tomatoes are soft and bell peppers become tender.
- Now add the garbanzo beans, the left over salna and the crumbled Parotta.
- Mix them well and cook till all the moisture is absorbed.
- You can even simmer it and cook till the crust forms.
- That’s it. Yummy Kothu Parotta is ready. Serve it with onion raita.
Notes
Adjust the spices according to your taste preference.
Green chillies can be added too.
Also add vegetables of your choice.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
