I never knew Sri Lankan food has its own staples and range. Tasted this Kottu Parotta first time that day and since then I have been looking for the same flavours in our own city. Unfortunately, that restaurant was the only one which satisfied my taste buds for this truly global dish. After searching for many recipes over internet, I decided to do some experiments of my own. This recipe is a simple version of this healthy and hearty Kottu Parotta.
In the recipes I saw on net, most of them were prepared using ready made packaged Parottas. But I made them at home a night before and then used it next morning to have this dish for breakfast.
2 cups mixed vegetables, chopped very samll ( I used green peas, cauliflower, carrots, french beans, cabbage)
Handful of Curry leaves
1/2 coriander leaves, chopped
2 large onions, thinly sliced
2 tomatoes, chopped small
1 tbsp Ginger-garlic paste
2-3 green chilies, chopped
1 tbsp Oil
1 tsp coriander powder, red chili powder each
Salt to taste
Heat oil in pan and fry curry leaves for a minutes. Add and fry onions till brown. Add ginger-garlic paste, green chilies and saute for 2 minutes. Mix with spices and cook covered for like 2 minutes, to let spices absorb their flavours.
Next, Combine all mixed vegetables with tomatoes and cook covered for next 7-8 minutes. Keep stirring in between and sprinkle some water to keep the vegetables moist. It should not dry up.
Now, when the vegetables are almost cooked, randomly break up the Parottas and combine in the pan. Give a very nice stir so that everything just becomes one and Parotta pieces mix well with the vegetables. Cook uncovered for just 2 min stirring in between. We dont want much moisture in the Parotta pieces, else that will not taste gud. Infact they should be a bit crunchy and small. The smaller the pieces, better they will absorb the flavours.
Garnish with coriander leaves and enjoy this healthy dish.