Veg Kothu Parotta

Ingredients

• - vegetarian kothu as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Shred parotta: Take 4-5 cooked parottas. Shred into small irregular pieces by hand.
2. Prepare vegetables: Finely dice 1 carrot, 5 beans and half cup cabbage into small pieces.
3. Beat eggs: Beat 2 eggs with salt and pepper (optional for egg version — skip for pure veg).
4. Heat iron tawa on very high heat: Add 3 tbsp oil.
5. Fry aromatics on high heat: Add 1 finely chopped onion and 3 green chillies. Fry 3 minutes on high heat.
6. Add vegetables: Add diced vegetables. Toss on high heat 3 minutes until cooked but still slightly crisp.
7. Add spices: Add 1 tsp red chilli powder, 1 tsp garam masala and half tsp turmeric. Toss.
8. Add eggs if using: Pour beaten eggs and fold continuously until eggs set.
9. Add shredded parotta: Add shredded parotta. Using two spatulas chop and fold vigorously on high heat 4-5 minutes.
10. Serve: Adjust salt. Veg kothu parotta should be slightly charred and well-spiced. Serve with raita.