Vegetable Kothu Parotta- Restaurant Style
Boy! Don’t I miss Sangeetha Restaurant in Dubai! My parents and I used to frequent this restaurant and my favorite dish being Vegetable Kothu Parotta! The aromatic gravy infusing the minced parotta was incredible and I haven’t tasted the same anywhere in the US so far.
Lucky for me, my husband is the expert at Kothu Parotta at home and takes care of me when I am missing Dubai food! Today we share with you one of our family favorite recipes and you will surely love it once you try!
So, Let us get right to it!
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Ingredients
- 1 tbsp oil
- 1 big onion chopped
- 1 tomatoes chopped
- 1 Green capsicum
- 1/2 tbsp. chili powder
- 1/2 tsp turmeric powder
- 6 Parottas minced/chopped
To Grind
- 1/4 cup coconut grated
- 2 inch ginger
- 4 cloves garlic
- 5 green chilli
- 12 Cashew nuts
- 3 cloves
- 1 inch cinnamon
- 1 star anise
- 3 Cardamoms
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1-2 Coriander leaves
- 1-2 curry leaves
Ingredients
To Grind
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Instructions
- Keep all the ingredients for grinding ready
- Grind to fine paste
- Heat 1 tbsp. oil in pan
- Add 1 big onion (chopped). You can add some salt now. It will help the onion cook faster. Sauté till onions turn translucent
- Add 1 tomatoes (chopped) and 1 green capsicum (chopped) .
- Add 1/2 tbsp. chili powder and 1/2tsp turmeric powder
- Sauté and cook till tomatoes are soft and raw smell goes.
- Once tomatoes turn soft, add the ground paste. Adjust with necessary salt. You can also add up to 1/4 of water.
- Mix well and let it simmer for 5 minutes.
- Finally add minced/chopped parotta. Mix well to incorporate.
- Vegetable Kothu Parotta is ready!