Kothu Parotta (Veg)

This recipe is Tamil Nadu's Delicacy. It is made using Parotta. I tasted in Saravana Bhavan restaurant. There are lot of variations of this dish but this my version of KothuParotta. Perfect for breakfast, snack or brunch. 

 Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients

• Mini Parotta - 1 pack (store bought, tawed and roasted in tava/flatpan)
• Tomtao puree/Sauce - 8oz(227g) 
• Oil - 2 tbsp
• Green chillies - 1or2 ,chopped
• Onions - 1 cup, finely chopped
• Tomato  - 1 small, finely chopped
• Green pepper / Capsicum - 1/4 cup finely chopped
• Salt to taste
• Garam Masala - 1 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 1 tsp (adjust to taste)
• Turmeric powder - 1/4 tsp
• Ginger + Garlic - 1 tsp finely chopped
• Lime / lemon juice - 1 tsp
• Coriander leaves - 4 tsp finely chopped

Method

1. Make a small pieces of parotta. 
2. In a large pan (i used cast iron pan) ,  Add oil, then add onions, capsicum, ginger garlic and chillies fry till onions tender
3. Add tomatoes fry till cooked, then add tomato puree cook for 2 mins on low heat
4. Add all spice powders stir fry , add salt stir the mixture
5. Add parotta pieces close the lid allow to cook for few mins then stir well switch off the flame
6. Add lemon juice and coriander leaves
7. Serve with Cucumber raita/thayirpachadi

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