Adding garbanzo beans is completely optional. I love it in this recipe and I went with the canned one. In the street side shops you can find the cook using two sharp laddles and chopping the parotta. As I mentioned I love to watch how they do the veechu, similarly I love to watching chopping action too. I didn’t do that home. I crumbled and made small pieces with hand. :-) Without any further delay, here is the recipe…
Ingredients:
Left Over Parotta – 2 Salna – ¼ cup Garbanzo Beans – ¼ cup Garam Masala – ¼ tsp Colored Bell Peppers – ½ cup Finely Chopped Onion – ¼ cup Tomato – 1 Salt – ½ tsp Red Chilly Powder – ½ tsp Oil – 2 tsps Fennel Seeds / Saunf – 1 tsp Cilantro for garnish.
Steps:
Crumble/chop the parotta into small pieces. Also chop all the veggies and keep it ready. Heat the kadai and add oil. Once the oil is hot add the fennel seeds and let it roast for 30 secs. Then add the onions and sauté till they turn translucent. Then add the tomatoes, bell peppers salt, garam masala, red chilly powder and cook till the tomatoes are soft and bell peppers become tender.
Now add the garbanzo beans, the left over salna and the crumbled Parotta.
Mix them well and cook till all the moisture is absorbed. You can even simmer it and cook till the crust forms.
That’s it. Yummy Kothu Parotta is ready. Serve it with onion raita.
📖 Recipe
