Kothu parotta

servings 4
30 minutes

Ingredients

  • 3 Malabar parathas
  • 1 onion, sliced
  • 2 green chillies, slit
  • 1 tsp ginger-garlic paste
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 carrot, cut into julienne
  • 1/4 cabbage, shredded
  • 50g of fine beans, cut into julienne
  • 1 green pepper, cut into julienne
  • 1/2 bunch of coriander, leaves only, chopped
  • 3 tbsp of vegetable oil
  • 2 tsp coconut, freshly grated
  • salt

Method

1
Cook the parathas as per packet instruction, shred roughly and set aside
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2
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
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3
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
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4
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
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  • GBC.Core.ViewModels.IngredientLineVM
  • GBC.Core.ViewModels.IngredientLineVM
  • GBC.Core.ViewModels.IngredientLineVM