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Kothu parotta
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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
Metric
Imperial
- 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
SAVE RECIPE
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 tbsp of vegetable oil
- 1 onion, sliced
- 2 green chillies, slit
- 1 tsp ginger-garlic paste
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
- 1/2 tsp ground turmeric
- salt
- 1 carrot, cut into julienne
- 1/4 cabbage, shredded
- 1/2 tsp chilli powder
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
- 50g of fine beans, cut into julienne
- 1 green pepper, cut into julienne
- 1/2 bunch of coriander, leaves only, chopped
- 2 tsp coconut
First published in 2015
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