JOWAR KOTHU PARATHA

Kothu in Tamil means chopped. This dish originated in Tamil Nadu and Sri Lanka. Women used to make this dish with leftover rotis or parathas. This is my take on this popular dish.

Appearances can be deceptive. Don't go by the look of the dish... this is actually a flavour bomb in your mouth, and a complete meal in itself. I have tweaked the original recipe to make it healthier and #wfpb. If you don't have dietary preferences then you can make it with refined flour as well.

SERVES 4-6

INGREDIENTS

2 cup Jowar flour

Salt to taste

Boiling water to bind the dough

¼ cup onions

¼ cup bell peppers

¼ cup tomato

¼ cup carrot

¼ cup beans

¼ cup potatoes

¼ tsp turmeric

1 tsp red chilli powder

1 tsp garam masala

3 tbsp korma paste

Salt

Korma paste: makes 1 cup

1 tsp cumin seeds

1 tbsp fennel seeds

1 tbsp coriander seeds

2 clove

4-5 cardamom

1 stick cinnamon

1 tbsp ginger-garlic-green chilli paste

1 onion, chopped

2 tomatoes, chopped

¼ cup coconut, grated

¼ tsp turmeric

1 tsp chilli powder

Salt

METHOD

1. Prepare parathas or rotis with jowar flour, salt and boiling water.

2. Prep your vegetables. Dice onions, bell peppers, tomato, carrot, beans and potatoes - boil the last 3 together for 1 whistle.

3. Prepare the korma paste. This is where you get the maximum flavour, so I suggest you can make it extra and freeze and use it like a gravy after thinning it.

4. For the korma, In a kadai, sauté whole spices - cumin seeds, fennel seeds, coriander seeds, clove, cardamom and cinnamon. Then add ginger garlic green chilli paste and 1 chopped onion.

5. Fry until translucent and starting to brown.

6. Next add 2 chopped tomatoes and let it cook until water is released.

7. Lastly add grated coconut and turmeric, chilli powder and salt. Give it a quick stir and take off from flame. Cool completely and grind with very little water. Your korma paste is ready.

8. To prepare the Kothu Paratha, first cut the paratha into long 1 cm strips and then halve them.

9. In a wok, add mustard seeds and curry leaves and let them splutter and crackle.

10. Add diced onions and stir until they are translucent. Then add bell peppers first and then tomatoes and let them cook.

11. Add 3 tbsp of the paste with 1/2 cup of water and mix.

12. Add the boiled vegetables and the chopped paratha.

13. Adjust spices by adding turmeric, red chilli powder and garam masala and salt. Cook until the mixture is completely dry.

14. Top with coriander leaves and serve. Just dig in with a fork and enjoy the burst of flavours.

#dinner #lunch #kothuparatha #southindian #leftoverroti #korma #jowar #vegan #glutenfree