Tamil Nadu Kothu Parotta

Tamil Nadu Kothu Parotta is a flavorful, stir-fried dish made with flaky parottas, mixed vegetables, and aromatic spices, creating a delightful and satisfying brunch option. This vegetarian dish is not only hearty but also bursting with flavors that reflect the rich culinary heritage of Tamil Nadu.

Ingredients

• Parotta - 4 pieces
• Oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Onion - 1 medium, finely chopped
• Ginger - 1 inch, minced
• Garlic - 3 cloves, minced
• Green chili - 1, slit
• Carrot - 1 small, finely chopped
• Capsicum (bell pepper) - 1 small, finely chopped
• Green peas - 100 grams, cooked
• Tomato - 1 medium, chopped
• Turmeric powder - 1/4 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Coriander leaves - 2 tablespoons, chopped
• Salt - to taste

Steps

1. Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
2. Add chopped onion, ginger, garlic, and green chili to the skillet. Sauté until the onions are translucent.
3. Stir in the chopped carrot and capsicum. Cook for about 3-4 minutes until they soften.
4. Add the cooked green peas and chopped tomato to the skillet. Mix well and cook until the tomato softens.
5. Sprinkle in the turmeric powder, red chili powder, garam masala, and salt. Stir to combine all the spices with the vegetables.
6. Break the parottas into small pieces and add them to the skillet. Mix thoroughly to combine the parotta with the vegetables and spices.
7. Cook for another 5-7 minutes, stirring frequently, until everything is well mixed and heated through.
8. Garnish with chopped coriander leaves before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from vegetables, aiding digestion.
• Provides essential vitamins and minerals from a variety of vegetables.

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