Chettinad Vegetable Kothu Parotta

Instructions

1. 1

   Prepare Chettinad Masala & Parotta

   • In a small, dry pan over low heat, roast the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and star anise for 2-3 minutes until they become fragrant. Be careful not to burn them.
   • Remove the spices from the heat and let them cool completely.
   • Once cooled, grind them into a fine powder using a spice grinder or a blender. Set this fresh Chettinad masala aside.
   • Tear the pre-cooked parottas into small, bite-sized pieces by hand and set aside.
2. 2

   Sauté Aromatics & Vegetables

   • Heat the gingelly oil in a large, heavy-bottomed pan or a cast-iron skillet over medium-high heat.
   • Add the mustard seeds and fennel seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the leaves are crisp.
   • Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3. 3

   Cook the Vegetable Base

   • Add the chopped tomatoes to the pan and cook for 4-5 minutes, mashing them with your spatula, until they become soft and pulpy.
   • Add the mixed vegetables, turmeric powder, salt, and the freshly prepared Chettinad masala powder. Stir well to coat the vegetables evenly.
   • Pour in 1/2 cup of water or vegetable stock. This will help cook the vegetables and create a thick base.
   • Bring the mixture to a simmer, then cover the pan, reduce the heat to medium-low, and cook for 5-7 minutes until the vegetables are tender but still have a slight bite.
4. 4

   Combine and 'Kothu' the Parotta

   • Uncover the pan and increase the heat to medium-high. The vegetable base should be thick, not watery.
   • Add the shredded parotta pieces to the pan. Toss everything together thoroughly until the parotta is well-coated with the masala.
   • Now, perform the 'kothu' (chopping) action. Using two flat metal spatulas (or the sharp edge of one spatula), chop and mix the contents of the pan repeatedly for 3-4 minutes. This minces the parotta and vegetables together, allowing the flavors to meld beautifully.
   • The signature sound of the spatulas hitting the pan is part of the experience! Continue until the mixture is well-combined and heated through.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in the freshly chopped coriander leaves and a squeeze of fresh lemon juice.
   • Give it one final mix.
   • Serve the Chettinad Vegetable Kothu Parotta immediately while it's hot, traditionally with a side of onion raita.