KOTHU PAROTTA VEG  RECIPE 


Fixings 

 For the Pooris/Parottas 

 1½ mugs Maida 

 ¼ teaspoon Baking pop/Aapa Soda 

 ½ teaspoon Salt 

 1 teaspoon Vegetable oil 

 Water for the batter 

 Vegetable Oil for profound searing 

 For the Masala Paste 

 2 teaspoon Vegetable oil 

 2 Onions, cut 

 5 Cloves Garlic 

 3 Tomatoes, cut 

 For the Gravy 

 1 teaspoon Vegetable Oil 

 1 teaspoon Cumin seeds 

 1 teaspoon Salt 

 2 sprig Curry takes off 

 1 teaspoon Garam masala 

 1 teaspoon Chili powder 

 For Garnish 

 ½ Onions, cut 

 3 sprigs Mint leaves, cleaved 

 3 stalks Coriander leaves, cleaved 

 2 Green chillies, cleaved 

 Directions 

  • Blend Maida, salt and preparing pop until joined. Add water and blend well to frame a hardened mixture like that of Poori batter. Manipulate for 3-4 minutes. Apply a teaspoon of oil to hands while massaging so the mixture does not adhere to the hands. Spread the batter and put aside. Give it a chance to rest for at least 1 hour up to 2 hours. Make little balls from the batter and dig the balls in maida and move it into even circles. Let it not be super thin. It wont cushion up in oil. Keep the circles marginally on the thicker side. 


  • Heat oil in a skillet and broil the pooris on both sides and deplete on paper towels. When all the pooris are browned, tear the pooris utilizing your hand into nibble measured pieces and place it in a dish. Put aside. 


  • Heat oil in a container and include the onion and garlic. Sear till the onions are delicate. Include the cut tomatoes and broil till the tomatoes are delicate as well. Expel from warmth and drudgery the blend to a smooth glue. Include upto some water while crushing. Put aside. 


  • Heat oil in a container and include the cumin seeds. At the point when the cumin seeds splutter, include the ground masala, stew powder, garam masala, curry leaves, salt and some water. Heat the blend to the point of boiling. 


  • Once the blend is bubbling, include the pooris and blend well. Switch off the fire and trimming with cut onions, mint leaves, green chillies and loads of coriander clears out. Close the dish with a cover and let it rest for 60 minutes.