Kaima parotta | How to make mix veg parotta?

Finally after nearly 5 months its good to be back to blogging. Prepared this parotta for our lunch today and it turned out beyond amazing. I didnt deep fry the parottas instead sauteed them in a pan. I didnt have tomato sauce or any other readymade tangy sauces at home today. So didnt add it while preparing the parotta.However if you would like to add tomato sauce you can add around 1-2tbsp for that extra tanginess in your parotta.

This is my version of the recipe and as I always say you can take inspiration from here and include/exclude ingredients based on your preference. The following measurement serves two.

If you want to prepare for a larger group I would say prepare them in batches. Try not to overcrowd the pan with two many veggies & parotta pieces. Chances are that they might mashed up and might become soggy.

Print Recipe

Kaima parotta | How to make mix veg parotta?

Course

evening snack, main course

Cuisine

indian, south indian

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 onion
• 3 Tomatoes
• 1 capsicum i used half green & half red capsicum
• 1 tbsp chopped ginger garlic pieces
• 1 tbsp Saunf
• curry leaves
• 1/2 tsp salt
• 1/2 tbsp Red Chilli Powder
• 1/2 tbsp Coriander Powder
• 1/2 tbsp Garam Masala Powder
• 3 tbsp Oil
• leaves Corianderfor garnishing
• 1/2 carrot chopped thinly lengthwise

Course evening snack, main course Cuisine indian, south indian Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 1 onion 3 Tomatoes 1 capsicum i used half green & half red capsicum 1 tbsp chopped ginger garlic pieces 1 tbsp Saunf curry leaves 1/2 tsp salt 1/2 tbsp Red Chilli Powder 1/2 tbsp Coriander Powder 1/2 tbsp Garam Masala Powder 3 tbsp Oil leaves Corianderfor garnishing 1/2 carrot chopped thinly lengthwise

Instructions

1. In a pan or dosa tawa cook the parathas as mentioned in the package
2. I generally won’t add any extra oil while cooking frozen ones

   
3. Leave them to cool down & chop into pieces. I used my hands and cut them into pieces. So they were not even shaped
4. In a frying pan add 1/2 tsp oil and add the parotta pieces. Saute until they are bit dry & crispy

   
5. Remove from pan and keep aside
6. Add 1 tbsp oil in the same pan and add saunf, curry leaves, ginger garlic pieces

   
7. Saute well and add chopped veggies
8. Add salt and other dry powders

   
9. Keep sauteing for 3-4 minutes in low flame until raw smell of masala goes off
10. Add 1/4 cup of water and let the veggies get cooked for sometime
11. Later add the pan fried parotta pieces to this spice mixture and give it a stir
12. Without mashing the parottas make sure they are completely mixed with masala
13. Add the remaining oil & leave them to get cooked in a low flame. Just ensure that the parotta pieces dont get burnt in pan. Keep an eye on that

    
14. If you are adding any sauce or frozen green peas you can add them at this stage. Else just leave it for 4-5 minutes, garnish with coriander leaves and serve the parotta
15. I prepared a simple onion raita to go with it