Vegetarian (Mutta) Kothu Parotta - with Paneer not Egg!
With the addition of Paneer, Kothu Parotta becomes a vegetarian 'Mutta' Parotta. It is easy to sneak in vegetables and disappears without much ado. With a long weekend (almost every weekend this month so far has been a long one!) it has been difficult to please the fussy palate. I have to make breakfast and lunch interesting.
I bought a packet of Parotta and he wanted "Mutta Parotta". For dinner I served it with Beetroot Kurma; and the leftover 2 pieces went in to make this dish. Needless to say, my son was delighted to have it for breakfast.
Parotta - 2 pieces (quite large ones)
Onion - 1/4, chopped very finely
Tomato - 1 (small), grated
Capsicum - 1/4 cup, chopped fine
Paneer - 1/4 cup, crumbled finely
Oil - 1 Tbsp
Powdered Sombhu (Saunf) - 1 pinch
Cinnamon Powder - 1 pinch
Curry leaves - a few
Turmerric Powder - 1/4 tsp
Chilli Powder - 1/4 tsp
Sambhar Powder - 1/4 tsp
Salt to taste
Lemon Juice - 1 to 2 tsp
Corriander Leaves - 1 small stalk
Tear the parotta into tiny pieces and flake them. Keep aside.
Heat oil in a Kadai. Add onions, cinnamon powder, saunf powder, curry leaves and slit green chilli.
When onions turn pink, add capsicum, turmerric powder, tomatoes, chilli powder, sambhar powder, the stem part of the corriander leaves and salt. Saute until tomatoes are pulpy.
Mix in crumbled paneer and sprinkle a little water. Stir well to mix evenly.
Now add in flaked parotta and mix over a high flame. Sprinkle water to moisten the parotta and simmer for a minute or two, covered.
Sprinkle lemon juice and chopped corriander. Mix well and serve hot.