AUTHOR: Rajni Ram

 

Parathas 5

Onion 2 medium diced and petals separated

Carrot 1 grated coarse

Capsicum 1 diced to cubes

Tomato 1 diced

Tomato puree 1 cup

Cashewnuts 10

Cloves 4

Cinnamon 1 small stick

Green chillies 3 split lengthwise

ginger-garlic paste 1 tsp

Cumin seeds 1 tsp

Curry leaves few

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Coriander powder 1 tsp

Biriyani masala(powder) 1.5 tsp

Garam masala 1/2 tsp

Salt as per taste

Oil for stir fry

Directions:

If the Parathas are store-bought, heat them on the tava/girdle with a little oil, cooking both sides. Cool them and using kitchen scissors tear them to pieces or use your fingers to tear them into 1 inch long pieces. keep this aside. In a pan/ Karahi take 4 tsp oil, heat and add the cumin seeds. Put in the turmeric powder and drop the green chillies and curry leaves into the oil, followed by the onions and fry at high heat for 1 minute. Now add the capsicum and continue to fry on high heat. Add the carrot, reduce heat and fry for 30 seconds. Now add the tomatoes, fry for another 30 seconds and pour the tomato puree and give a good stir. Now add the masalas- coriander powder, red chilli powder, Biriyani masala and salt. Stir well and cook for a few minutes, grind the cashew nuts to a loose paste and add it to the gravy. Continue to cook until the gravy thickens and starts getting dry, add the garam masala powder and put off the heat and let the mixture cool a bit. After 5 minutes add in the minced paratha pieces, switch on the stove and mix the parathas well with the gravy. The gravy should coat all the pieces and not turn them soggy. While mixing keep mashing the paratha will a flat spatula so that the parathas can further get minced. Stop once you have a dry mixture. The Kothu Parotta is ready to serve. Tastes best when served immediately. Any variety of Raita is a good accompaniment for this. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients and cook the parathas ahead if store bough, as they have to cool.

 

2. Tear the parathas into 1-inch pieces.

 

3. In a pan/karahi take 4 tsp oil and heat. Put in the cumin seeds and allow to splutter. Add in the green chillies and curry leaves. Also add 3 Cloves and 1 small stick Cinnamon.

 

4. Add in the onions and saute at high heat. Add the ginger-garlic paste, put in the capsicum and continue to stir fry, follow up with carrots. Reduce heat.

 

5. Add the chopped tomatoes, fry for 30 seconds and the tomato puree. Stir and cook for a few minutes.

 

6. Add all the masalas(dry spice powders), add 2 tbsp water and continue to cook.

 

7. Powder the cashew nuts then add 2 tbsp water and grind them to a loose paste. Add this to the tomato gravy. Cook until the mixture thickens. the consistency should be like tomato sauce. Put off at this stage. Add chopped coriander and garam masala powder.

 

8. Let this cool for 5 minutes. Now add the paratha pieces and switch on the stove and mix the contents well. while mixing keep mashing the parathas with a flipper, so that they get minced further. When the paratha resembles a mince and the mixture is dry, put off the stove. the Kothu Paratha is now ready to serve.

 

NOTES:

1. The consistency of the gravy should neither be too thick nor too thin. It should resemble tomato sauce in consistency.

2. ou can other vegetables too if you like.

3. If you have ready-made biriyani mix paste you can use that too, but add a lesser quantity.

4. This recipe should be served immediately or else the paratha will turn chewy.

5. If you want to make it ahead, you can make the gravy ahead and add the paratha pieces just before you serve.

If you tried this recipe and liked it please do comment below. I would love to hear from you.