Vegetable Kothu Paratha/Parotta

Kothu Parotta is generally a common street food in Tamil Nadu. It is a non vegetarian food using egg and maida paratha/parotta as important ingredients.

Here I have prepared vegetarian Kothu Paratha/Parotta with more vegetables. I have used ready to use maida Parotta/Paratha to save time. This is a wholesome meal and can be carried in lunch box also. Pachadi/Raitha can be served as side dish to this.

Ingredients

• Maida parotta/paratha – 3 no
• French beans – 14 no
• Carrot medium size – 1 no
• Cabbage leaves medium size – 5 no
• Palak leaves – 5 no
• Green peas (frozen) – half cup
• Sweet corn (frozen) – half cup
• Onion – 1 no
• Tomato thick skinned – 1 no
• Green chilli – 4 no
• Coriander leaves – few strings
• Curry leaves – few
• Kashmirilal mirch (red chilli) powder – half teaspoon
• Sugar – half teaspoon
• Salt – as per taste
• Cooking oil – 2 tablespoon

Method

• Rinse frozen green peas and sweet corn in water; boil it in water for 5 minutes; then drain water and keep green peas/sweet corn.

• Chop parotta/paratha into as much fine pieces as possible; chop beans, carrot, palak leaves, cabbage, onion, green chilli, tomato, curry leaves, coriander leaves.

• Heat a flat non stick pan with oil; add chopped onion and fry in low flame for a minute; add chopped green chilli, curry leaves and fry for a minute.

• Add chopped beans and fry in low flame for few minutes; add chopped carrot and fry for a minute.

• Now add chopped cabbage and fry in low flame for a minute.

• Add Kashmirilal mirch powder, salt and fry in low flame for a minute.

• Add green peas and sweet corn; fry in low flame for few minutes.

• Add chopped tomato and fry in low flame for few minutes.

• Add chopped palak leaves and fry in low flame for a minute.

• Add chopped maida parotta/paratha; fry in low flame for few minutes.

• Add sugar and mix well; add chopped coriander leaves and mix well.

• Now delicious Vegetable Kothu Paratha/Parotta is ready.

• Serve hot with some Raitha/Pachadi.

Tips

• Non stick pan helps to prepare with less oil.
• Type of vegetables can be changed to suit your choice.
• As the dish gets cold, the parotta/paratha pieces in the dish is likely to become hard. It is better to serve it hot.