Vegetable Kothu Parotta.

The famous kothu Parotta for the veggies . The measurements are for two.

Ingredients:
1 medium size carrot chopped into cubes.
6 beans chopped.
1 handful of fresh peas.
½ capsicum sliced.
1 big onion sliced.
1 tomato sliced.
1 green chilli chopped.
1 tsp of curry leaves.
1 ½ tsp of ginger garlic paste.
1 handful of chopped coriander leaves.
1 tsp of red chilli paste or powder.
½ tsp of corn flour.
Salt for taste.
Cooking oil.
1 cup of maida.
1 pinch of soda bicarbonate (baking soda).
1 tsp of curd.
¼ tsp of Turmeric powder.

For making the parotta:
1. Sift the flour with a tsp of salt and soda.
2. Add a tsp of oil and water and make a dough. The dough should have a little extra water. Leave it covered for 15 minutes.
3. After 15 mins, make balls of the size of little oranges and flatten them using a rolling pin.
4. Apply oil generously on top of the flattened chappathi.
5. Now comes the tricky part, CONCENTRATE ..Make a hole in the center of chappathi and start rolling it outwards from the center till it looks like a ring, now cut the ring to form a long ribbon. Start rolling from either ends to form two concentric circles. The two will resemble something like a mosquito coil. Now without breaking the ribbon place one on the top of another and press lightly.
6. Now gently flatten it. The rings should not be gone while flattening.
7. Now cook the parotta in a tava with oil till its done in low flame.
8. The flour should be enough for 3 to 4 parottas.

Now, the Kothu Parotta:
1. In a kadai with heavy botton, add 3 tsps of oil.
2. When the oil heat up add the onions fry till translucent and add the curry leaves.
3. Add the ginger-garlic paste, chillies and fry. Now add the turmeric powder and tomatoes and cook for 5 seconds. When half done add the vegetables and salt. Saute them for 1 minute.
4. When the beans turn a little less green, add some water (say about ½ cup) and let the vegetables cook.
5. When the vegetables are nearly done, add the curd and shredded parottas.
6. In medium flame let the contents cook until all remaining water is absorbed by the parotta. Add oil if needed at this stage.
7. Adjust salt and keep stirring continuously.
8. When all water is absorbed, sprinkle some corn flour (don’t mix with water, it will be crip then) and continue stirring for two minutes. When it starts to burn slightly, turn off the flame garnish with coriander and serve hot with raita.

Hint: Use half of maida and half of wheat flour for better taste.