Vegetable Kothu Parotta

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5 from 1 vote

A Spicy left over recipe, prepared with Parotta and Salna along with bell peppers and other vegetables.

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: TamilNadu

Keyword: kothu parotta, veg kothu

Servings:

Calories: 285kcal

Author: Srividhya G

Ingredients

2 Malabar Parotta left overs works really well
¼ cup Salna you can use kurma too
¼ cup chickpeas cooked
¼ tsp Garam Masala -
½ cup Bell peppers colored, chopped
¼ cup Onion finely chopped
1 Tomato
½ tsp ½ tsp
½ tsp Red chili powder
2 tsps Oil
1 tsp Fennel Seeds
2 tbsp 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

Garbanzo beans is optional.
Adjust the spices according to your taste preference.
Green chillies can be added too.
Also add vegetables of your choice.

Nutrition