Vegetable Kothu Paratha / Kothu Roti

This is the famous road side food in Chennai. I’ve never eaten it in Chennai, but when my cousins came to visit me last year, they made this for us and it was very tasty and different (for us).

They made it with Chicken and Egg. I wanted to try making it with Vegetables for a long time now, but never got around to do it. I was going through Amy’s blog and found that Kothu Roti is part of the Sri Lankan cuisine as well.

Serves: 2 – 3 as main course OR 4 – 5 as snack

Ingredients
5 Layered Parthas – cooked and roughly chopped (I used store bought frozen ones)
2 Onions – finely chopped
3 Green Chillies – finely minced (adjust)
2 cups mixed vegetables (I used Carrots, Beans & Peas)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 Tomatoes – finely chopped
½ tsp Red Chilli Powder (optional)
¼ tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Mustard Seeds
1 tsp Cumin Seeds
20 Curry Leaves (1 sprig)
2 tbsp Oil
Salt to taste (remember that the parathas will have salt in them)

Method

1. Heat Oil in a pan – I used a frying pan as its easier to mix everything.
2. Once hot, add the Mustard and Cumin Seeds and let them crackle.
3. Add the Green Chillies and Curry Leaves and saute for a minute or so.
4. Add the Onions and fry till they turn transparent..
5. Now add the Ginger and Garlic Pastes and fry till the raw smell goes.
6. Add the tomatoes, Turmeric, Coriander and Chilli (if using) Powders and cook till the masala comes together.
7. Now add the Vegetables, mix and cook till they are done.
8. Now add the chopped parathas and mix well and cook till the parathas are heated through.
9. Serve hot with Raita or on its own.

Note 1: I have torn the parathas with hand. The pieces are not uniform, but we don’t mind.
Note 2: You can add boiled vegetables to reduce the cooking time.

After our dinner, there was enough left for my lunch box the next day.

This goes to the following events:

Priya's Cooking with Seeds - Peas

Veena's HLI - Peas that was started by Kalyani.

Valli's Snacks Mela

Priya's Flavours of Sri Lanka that was started by Nayna.

Ala Badun - Sri Lankan Spicy Potatoes & Onions

After a mild November, December has come with the harsh winter. Its freezing... The only thing I like about December are the lights and excitement of Christmas.

We've put up our Christmas tree today. V was very excited. He's going to Santa's grotto at his nursery tomorrow. Don't know how he'll react then. I am so excited for him. Hee hee...

Anyways. When I saw that Priya is hosting Flavours of Sri Lanka, I started googling for Sri Lankan vegetarian recipes. The one recipe that appeared on every website I visited was Alu Badun - spicy potatoes and onions. And its been ages since I prepared my Alu Fry. So I decided to give this a try.

 It was completely different from whatever I've had till date... In a very nice way.

Ingredients
2 big Potato - boiled, peeled and cut into bite size pieces
1 big Onion - finely chopped
1 tsp Chilli Powder
1 tsp Paprika
1/4 tsp Turmeric Powder
2 sprigs of curry leaves
1 tsp Ground Mustard (See Note)
1 inch Cinnamon stick
2 tsp Lemon Juice
3 tbsp Oil
Salt to taste

Method

1. In a bowl, take the Potatoes and mix with Salt, Turmeric, Chilli Powder and Paprika Powder.
2. In a pan, heat the oil.
3. Add the curry leaves and fry for a few seconds.
4. Now add the Onions, Ground Mustard Seeds and Cinnamon and fry till the Onions turn golden brown.
5. Add the Potatoes to the pan, mix well and cook till the Potatoes are heated through.
6. Add the Lemon juice, mix well and turn off the heat.
7. Remove the Cinnamon Stick and serve hot with rice / roti.

Note: Soak 1 tsp Mustard Seeds in warm water for about an hour. Crush the seeds using Mortar & Pestle / Mixie to the desired consistency.

This goes to Priya's Flavours of Sri Lanka that was started by Nayna.