Chettinad Vegetable Kothu Parotta

1. 1
   knead · ~20 min

   Knead the parotta dough.

   In a large bowl, mix all-purpose flour with 0.5 tsp salt. Gradually add water and knead for 8-10 minutes into a smooth, soft, non-sticky dough. Coat with a few drops of oil, cover, and rest for 20 minutes.

2. 2
   prep · ~5 min

   Divide and shape the dough balls.

   Pinch off lemon-sized portions of dough. Roll each into a smooth ball, coat lightly with oil, and set aside.

3. 3
   prep · ~10 min

   Roll, pleat, and coil the parottas.

   1.Roll one dough ball as thin as possible into a large translucent disc on an oiled surface.

   2.Drizzle a few drops of oil over the surface and spread evenly.

   3.Pleat the disc from one edge into a long accordion-style strip.

   4.Coil the strip into a spiral, tuck the end underneath, and gently flatten with your palm.
4. 4
   fry · ~15 min

   Cook the parottas on a hot griddle.

   1.Heat a flat griddle over medium-high heat.

   2.Roll the coiled dough into a 6-inch round, approximately 2-3 mm thick.

   3.Place on the hot griddle and cook for 1-2 minutes until golden spots appear.

   4.Flip, drizzle 0.5 tsp oil around the edges, and cook the other side until golden.

   5.Remove and let cool slightly.
5. 5
   prep · ~5 min

   Shred the parottas.

   Once cool enough to handle, tear the cooked parottas into small, bite-sized shreds with your hands. Set aside.

6. 6
   temper · ~2 min

   Make the Chettinad tempering.

   1.Heat 2 tbsp oil in a heavy iron skillet or large flat tawa over high heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and fennel seeds. Sauté until fragrant, about 20 seconds.

   4.Add curry leaves and let them crackle for 10 seconds.
7. 7
   saute · ~9 min

   Sauté the aromatics.

   1.Add finely chopped onions and slit green chilies. Sauté until the onions turn translucent, about 3-4 minutes.

   2.Add ginger garlic paste. Sauté vigorously for 1-2 minutes until the raw smell disappears.

   3.Add chopped tomatoes with turmeric powder. Cook until the tomatoes soften and the oil begins to separate, about 3-4 minutes.
8. 8
   saute · ~1 min

   Bloom the Chettinad spices.

   1.Lower the heat slightly. Add red chili powder, coriander powder, garam masala, and black pepper powder.

   2.Sauté the spice powders for 30-45 seconds until they release their aroma. Take care not to burn them.
9. 9
   saute · ~4 min

   Cook the vegetables.

   1.Add the chopped carrot, beans, cabbage, and bell pepper to the skillet.

   2.Sprinkle in the remaining pinch of salt.

   3.Stir-fry on high heat for 3-4 minutes. The vegetables should remain slightly crunchy, with a hint of char.
10. 10
    fry · ~3 min

    Combine and scramble the kothu parotta.

    1.Add the shredded parotta pieces to the vegetable mixture on the hot skillet.

    2.Using two sturdy metal spatulas, rapidly chop, mix, and toss the parotta with the masala for 2-3 minutes.

    3.Ensure the parotta shreds are well-coated and get slightly crispy edges from the high heat.
11. 11
    garnish

    Finish with lemon and cilantro.

    1.Turn off the heat. Drizzle fresh lemon juice over the kothu parotta and toss once.

    2.Garnish generously with chopped coriander leaves.
12. 12
    serve

    Serve immediately.

    Transfer to a serving plate and enjoy hot, ideally with a side of onion raita or plain yogurt.

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