kothu parotta

Like most of the animals that go on hibernation once cold starts I too went into that mode not because of cold but due to the lack of light...Everything about the winter is so good..the cold days...a blanket of snow...the lovely mood of laziness around..except the missing of sun..:( I would have so much loved the presence of sun....
To warm up these winter nights I went with a recipe that is warm and spicy...I was introduced to Kothu parotta for the first time from Vasantha Bhavan hotel in calicut 3 years back...spicy and full of flavors. When we came to US frozen parotta was introduced to me...which I felt was like a thick piece of rubber which never dissolves how much ever you chew it...Sooner dinner with frozen parotta became a challenge and I had to find a way out...I remembered this dish and started to make it...Initially I just added garam masala and it was not much flavorful..then adding one by one masalas was an experiment...I am not sure if this is the traditional recipe/if this is how it is prepared..but this recipe is quite yummy.
A little info about Kothu parotta..It is a Tamil street food which slowly started appearing in hotels these days.  Kothu means: minced pieces and parottas are flat breads made on stove top using all purpose flour and liberal use of oil. In kothu parotta various veggies are  mixed with spices and torn pieces of parotta by using oil liberally.You can use egg too to prepare it and in that case it is known as Mutta kothu parotta.

Parotta-5 nos(cooked and torn/cut to small pieces)
Cloves- 5 nos
Fennel seeds-1 tsp
Cinnamon Stick- 1 inch stick
Bay Leaf- 1 leaf
Curry leaf-1 sprig
Onion- 1 medium(chopped finely)
Tomato- 2 large(chopped)
Carrots-1/4 cup(cut to thin sticks)
Green Beans-1/8 cup(cut to thin sticks)
Cabbage-1/8 cup(cut to fine shreds)
Green peas- 1/4 cup(I used frozen)
Ginger-garlic Paste- 2 tsps
Chili Powder- 2 tsp
Turmeric Powder- 1/2 tsp
Garam Masala- 1 tbsp
Biryani  Masala - 2  tbsp
Cilantro/coriander leaves for garnish
Oil-5 tbsp

Method of preparation:
1. Heat  oil in a pan. Add cinnamon,fennel,clove, curry leaf,bay leaf and fry for a minute. Then add ginger garlic paste and fry till raw smell goes. Add onion to this and fry till translucent and light brown.
2. Add tomatoes to this along with a pinch of salt and cook till it turns mushy and oil separates at sides.
3. Add turmeric,chili, garam masala and biryani masala and mix well and cook for a minute.
4. To this add the green beans, green peas along with carrot and mix well and cook till it is half done.
5. To this add the shredded cabbage and cook till it is soft yet crisp.Now add salt and mix well and cook for a minute or two.
6. Add the shredded poratta to this and mix well. Cook on medium heat for few minutes.Turn off the heat and garnish with cilantro
7. Squeeze little lemon over it and serve with raita.

Notes:
1. I used store bought frozen Kerala parotta which is widely used for this. You can make the same with chapathi too.
2. Be liberal in using oil.Add more if needed. The porotta should be fried in oil while cooking.
3. Before adding the tomatoes see that there is no much liquid which would result in soggy porottas which is a big NO.
4. You can use pav masala, chicken biryani masala in place of biryani masala too.
5. Add spices according to your level.
6. Add about 2 green chilies if you like heat.
7. If using small porottas use about 6 to 7.
8. You can use veggies of ur choice.Add or remove veggies as you like.