Kothu parotta

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.

First published in 2015
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Ingredients

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Method

1
Cook the parathas as per packet instruction, shred roughly and set aside
  • 3 Malabar parathas
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
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
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
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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