Chinese-inspired Kothu Paratha or Koththu Roti
- 8 Malabar Parotta
- 1 inch Ginger, grated
- 4 Garlic cloves, minced
- 3–4 Green chilli, chopped roughly
- 1 cup Spring Onions, chopped (white part) (use regular onions if unavailable)
- 1 cup green Bell Peppers, chopped
- 1 cup Carrot, grated
- 2 teaspoons Salt (adjust to taste)
- 1/4 teaspoon Sugar
- 2 teaspoons ground Black Pepper
- 1/2 teaspoon Vinegar
- 1/2 teaspoon Soy Sauce
- 1 teaspoon Red Chilli Sauce
- 1 Tablespoon Tomato Ketchup
- Malabar Parotta works the best. But you can use regular roti or paratha too. While cooking, make sure you cook on both sides on low heat for a longer time to make them crispier.
- You can use more veggies like red & yellow bell peppers, broccoli, lettuce
- Cook your parathas or rotis on medium heat for a longer time on both sides to make the paratha crispier. If you have the patience, chop the parathas into equal bite sized pieces. Or just tear them up into small pieces.
- To a large wok, add vegetable oil. Once it is hot, add the chilli, ginger and garlic and let them fry for 15-20 seconds.
- Add the onions and fry them on high heat for 1-2 minutes. Stir constantly to avoid burning.
- Add the bell peppers and fry on high heat for 2 minutes.
- Add the sauces – soy, vinegar, ketchup and spices – salt, black pepper and a pinch of salt. Mix well and fry for another 2 minutes.
- Add the torn up pieces of the paratha and mix well.
- Add grated carrots and mix well.
- Taste and adjust for seasoning. Fry on high heat for 2 minutes.
- Add the greens of the spring onion and mix. Switch off the flame.
- Your kothu paratha is ready! Serve warm.
- Although it tastes best when served fresh, It also stays in the refrigerator in an air tight container for 2 days. Warm it up before serving
- Category: Snack
- Cuisine: Indian