Kothu Parotta

Ingredients

Parotta – 6, chopped

Onion – 1, chopped

Tomato – ½  cup, chopped

Ginger-Garlic Paste – 1 tsp

Green Chilly – 1 tsp, finely chopped

Mustard Seeds – ½ tsp

Red Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Garam Masala – ¼ tsp

Tomato Paste – 1 tsp

Tomato Ketchup – ½ tsp

Cilantro – 2 tsp, finely chopped

Curry Leaves – 2 tsp, chopped

Salt – to taste

Oil – 1 tbsp

Preparation

Defrost parottas. Reheat in a pan, chopped  in a bite-size and keep it aside.

Heat oil in a skillet and add mustard seeds. When it pops add onion and cook till soft. Add curry leaves, green chilly and turmeric powder. Add ginger-garlic paste and fry for 30 seconds. Add masalas: red chili powder, coriander powder and garam masala. Add tomato paste and tomato ketchup. Pour 3 tbsp of water and add salt. Let the water gets dried out, then add parotta and chopped tomatoes.Mix well. Garnish with cilantro.

Note

Parottas are available in Indian store. Check these in freezer section.Can use a kitchen scissor to cut the parottas.