Veg Kothu Parotta

Method

1. 1

   Shred parotta: Take 4-5 cooked parottas. Shred into small irregular pieces by hand.

2. 2

   Prepare vegetables: Finely dice 1 carrot, 5 beans and half cup cabbage into small pieces.

3. 3

   Beat eggs: Beat 2 eggs with salt and pepper (optional for egg version — skip for pure veg).

4. 4

   Heat iron tawa on very high heat: Add 3 tbsp oil.

5. 5

   Fry aromatics on high heat: Add 1 finely chopped onion and 3 green chillies. Fry 3 minutes on high heat.

6. 6

   Add vegetables: Add diced vegetables. Toss on high heat 3 minutes until cooked but still slightly crisp.

7. 7

   Add spices: Add 1 tsp red chilli powder, 1 tsp garam masala and half tsp turmeric. Toss.

8. 8

   Add eggs if using: Pour beaten eggs and fold continuously until eggs set.

9. 9

   Add shredded parotta: Add shredded parotta. Using two spatulas chop and fold vigorously on high heat 4-5 minutes.

10. 10

    Serve: Adjust salt. Veg kothu parotta should be slightly charred and well-spiced. Serve with raita.