Flaky parottas and vegetables tossed in an Asian inspired sauce.
A parotta is a flaky flatbread made from refined/bleached all purpose flour, with its origins in Southern india, usually served with a Vegetable Kurma or paaya or any other curry. The parotta is a very common street food in Kerala and Tamil Nadu and it is popularly served with meat curries. The curry must be rich in spices, ginger and garlic since the bread pretty much doesn’t pack a punch on its own.
Dunking pieces of the flaky, buttery/ oily parotta in the curry is how one eats it. There is some magic in this mix, especially when you eat one from a small, street side vendor. Growing up, I didn’t eat a lot of this probably because of the predominantly Saatvik diet at home, we found this combo overpowering and overwhelming.
Cut to now, since our diet has changed quite a bit to include onions and garlic, we developed a liking for this epic Parotta Kurma duo. But unfortunately finding a good restaurant that made both a good parotta and a decent kurma is tough. It has always been a hit or miss with the kurma especially !! Sigh…such unreasonable demands this palate makes 😁!!
Hence, we started buying frozen parotta (one particular brand, that sells out like hot cakes in Indian groceries) and made our own kurma to enjoy with it. One just has to thaw the bread, heat it on a griddle and fluff it up to imitate the road side texture. It works….or at least we make it work! The children started enjoying this! But getting them to eat a lot more vegetables with this became a challenge and that’s when I started making the Kothhu Parotta and the Chili Parotta at home.
The Kothhu Parotta or Chili Parotta satisfied their craving for the flaky bread my need to feed them vegetables with every meal…ta-dah…winner winner….parotta dinner……brunch…tiffin….every meal possible!!
Trader Joe’s now carries Malabar parotta, in case one cannot find an Indian grocer in your neighborhood ..FYI 🙂
- Use all purpose flour parottas or whole wheat flour plain parathas for this. Even leftover rotis will work.
- Add any vegetable medley of choice – carrots, cabbage, green beans, bok choy, mushrooms, scallions, bell peppers, zucchini, etc.
- Key is chopped up parotta and vegetable should be equal in quantity…….for the wholesome, nutritive meal we look for.
- I add cubed tofu or paneer too to boost the protein content…go big or go home…right?
- The frozen parotta when thawed can be very oily due to lots of oil applied between the layers, so be mindful when you use oil to stir fry the veggies.
- You can add a tablespoon of ketchup to the ingredients or a teaspoon of tomato paste.
|Prep Time : 20 minutes||Cook time 15 minutes minutes|
|Spice level : 🌶🌶||Ease level 😃|
|Servings : 4 to 6||Appetizer / Entrée|
- Frozen Parotta : 6
- Chopped vegetables of choice – 3 cups at least – I have added cabbage ,sweet peppers, broccoli and scallions
- White sesame seeds – 1 teaspoon
- Dry chili flakes – 1/2 teaspoon
- Ginger Garlic – 1 teaspoon each – finely chopped or paste
- Scallions/Spring Onions – 5 – green and white chopped separately
- Soy Sauce – 1 teaspoon’
- Rice Wine Vinegar – 1/4 teaspoon
- Schezwan Chutney or Sambal Oelek – 1 tablespoon or to taste
- Sugar or jaggery – 1 tablespoon or to taste (optional)
- Chopped Paneer – 1 cup (optional)
- Cilantro for garnish – optional
- Salt to taste
How to :
- Take 6 frozen parottas and thaw them (either on the countertop for an hour or in the microwave if in a hurry)
- Stack 2 parottas at a time on the cutting board, slice them in half and chope each half into thin strips.
- In a wide bottom skillet or a wok, heat a tablespoon of oil on medium high heat.
- Once it heats up, add sesame seeds and chili flakes. Let it toast for 30 seconds.
- Next add the whites of the scallion/ spring onion. Saute for 30 seconds.
- Add the ginger garlic paste and saute for a minute.
- Throw in the chopped peppers , saute for 30 seconds.
- Next add the cabbage and mix well.
- Add the rice wine vinegar and saute for 2 minutes
- Next add the chopped up paneer and let it all come together for 2 minutes.
- Now add the soy sauce, the chili paste, salt to taste, jaggery and mix well.
- Let cook for a minute or 2. Do not cover the skillet and overcook the veggies. It will taste best when they are still slightly crunchy.
- Now add the chopped parotta and mix well.
- With the spatula, break them up and make sure you see the layers fall apart. That adds to the texture and taste! may need some elbow grease 😁
- Let it sit for a minute or 2 until every looks combined well. Check for slat, heat , etc and if you like what you taste turn off the stove.
- I added the broccoli florets now. Kids like it crunchy.
- Garnish with the greens of the scallion and cilantro.
It tastes best when it is warm and soft. The parotta bits and paneer cubes can harden when the dish cools down, so heat it up before you serve it. This a high calorie indulgence so make sure to work it off and not to eat it often, it can be addictive so be careful with the portion size as well 😅😅!! Tastes better the following day, so make sure to save some for the craving that will hit you later !!
Make it your own and enjoy. Thank you for stopping by!