Kothu Paratha

Kothu Paratha (means minced paratha), is a popular dish in South India. It is made using paratha, egg, meat, and salna (a spicy sauce). I tried the vegetarian version of this dish in a local restaurant near where we live and it reminded me of the street food we get in India. Salna can also be used with any paneer or tofu dish as a base. It's a quick meal which is filling yet light. You can use home made paratha, or use ready made ones.

Salna - Plain Gravy/Spicy sauce for making Kothu Paratha: 

Ingredients:

• 1/2 onion, roughly chopped 
• 1 tomato, roughly chopped 
• 1 1/2 tbsp coconut, grated
  
• 1 tsp poppy seed(khus khus)  
  
• 1/4 inch piece ginger 
• 2 cloves  garlic  
• 1/2 tsp cumin seeds 
• 1/2 tsp fennel seeds  
  
• 1/2 tbsp coriander seeds 
• A pinch of turmeric powder 
  
• 1 tbsp coriander leaves, chopped
• 3 tbsp vegetable oil  
  
• Salt to taste

For Tempering (the following ingredients are separate from the list above):

• 1/2 tsp fennel seeds
• Small piece of cinnamon stick
• 1 clove
• 1 cardamom pod
• 3 to 4 curry leaves
• 1/2 tsp red chilly powder
• 1/2 tsp biriyani masala (I like using MDH brand)

Method :

1. Heat oil in a pan. 
2. Add cumin seeds, fennel seeds, and coriander seeds and cook for a couple of minutes.
3. Add the onions, tomatoes, ginger, garlic, grated coconut and poppy seed and let cook until the mixture gets into a gravy like consistency.
4. Once it is cooled. Grind to a fine paste. 

Tempering Method: 

1. Heat enough oil, add the curry leaves, fennel seeds, cardamom, cinamon and clove.
2. Add the chilli powder and the ground paste with a little water.
3. Let the mixture come to a boil.  When the gravy thickens switch off the flame and garnish with chopped coriander.

Kothu Paratha:

Ingredients:

• 10 Paratha -  (Tear into very very small pieces)
• 2 to 3 sliced green chillies  
• 2 onions, sliced
• 2 to 3 curry leaves
• 1 big tomato, chopped
• 1 1/2 cups of combined peas, carrots, and cabbage (finely chopped) 
• 1/2 cup salna (Use it according to your preference)
• 1/2 tsp pepper powder
• A handful of coriander leaves, finely chopped
• 4 tbsp vegetable oil
• Salt to taste

Method :

1. Heat Oil in a pan, add the green chilli, curry leaves and onions.  Saute till light brown and then add tomato and salt - saute till the mixture is mushy.
2. Now add the chopped carrots and cabbage.
3. When they are well done, add the Salna (Gravy) and Paratha pieces. 
4. Now add the pepper powder and microwaved green peas.  
5. Saute well until everything is blended well and slightly roasted.
6. Garnish with chopped coriander leaves and serve hot with raita and lemon wedges.