Alfred Prasad's kothu parotta recipe, translating literally as minced parotta, is based on the Sri Lankan dish of shredded roti. Alfred cooks his shredded parottas with a mix of vegetables, chilli and turmeric to produce a quick and satisfying dish. Instead of grated coconut, you can sprinkle over some scrambled eggs to finish.
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Cook the parathas as per packet instruction, shred roughly and set aside
3 Malabar parathas
Place a wok over a medium-high heat and add the oil. Once the oil is hot, add the onions and cook until golden brown. Add the chillies and ginger-garlic paste, mix well and sauté for a further 2 minutes
3 tbsp of vegetable oil
1 onion, sliced
2 green chillies, slit
1 tsp ginger-garlic paste
Add the ground turmeric, chilli powder and salt, then sauté for a further minute. Add the carrot and cabbage and stir-fry over a high heat until the carrots start to soften
1/2 tsp ground turmeric
1 carrot, cut into julienne
1/4 cabbage, shredded
1/2 tsp chilli powder
Stir in the beans and green pepper and toss in the wok for a further 2 minutes. Check the seasoning, garnish with coriander and coconut and divide onto plates.Top with the shredded parathas and serve immediately
50g of fine beans, cut into julienne
1 green pepper, cut into julienne
1/2 bunch of coriander, leaves only, chopped
2 tsp coconut
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