Kothu Parotta (Minced Indian Flatbread)

This is a typically Thamizhnadu dish that is really tasty and healthy. Unlike the paranthas of North India which are hearty, South Indian parottas are crunchy and flaky. I love both types, but the South Indian ones do use a fair amount of all purpose flour (maida). I am therefore not able to touch these lovely parottas. I do make some of them at home, but the flaky ones are difficult, if not impossible without oil and all purpose flour.
This kothu parotta is delicious and you can adjust the spice level to suit your taste. This dish had slipped my mind completely until I went on a temple tour in Thamizhnadu and noticed this item in a restaurant menu. I immediately made up my mind to make this at home – no all purpose flour, no grease. It turned out really delicious.

Kothu Parotta

3 plain whole wheat flat breads, torn into small pieces
2 onions, chopped fine
1 green chili, slit
2 tomatoes, chopped
5 French beans, chopped fine
1 tsp ginger garlic paste
1 sprig curry leaves
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp red chili powder
1 tsp coriander powder (dhania powder, kothamalli podi)
1/4 tsp black pepper powder (kali mirch powder, kuru milagu podi)
1/2 tsp garam masala
1/4 tsp fennel seeds (saunf, perunjeeragam)
1/4 tsp turmeric powder (haldi, manjal podi)
2 tbsp finely chopped coriander leaves
Unrefined salt to taste
Heat a wok and add the mustard and fennel seeds
When they begin to splutter, add the curry leaves and green chili
Add the onions
Roast till the onions are translucent (sprinkle a little water, if necessary)
Add the ginger-garlic paste and sauté for 2-3 minutes till the raw smell evaporates
Add the French beans
Add the tomatoes and cook till they are mushy
Add the turmeric, red chili, coriander, black pepper and garam masala powders
Cook on low flame for 3-4 minutes, stirring occasionally (sprinkle water as necessary, the powders should not stick to the bottom of the wok)
Add salt and mix well
Add the torn flatbread pieces
Mix well to ensure that all the flatbread pieces are well coated with the masala
Finally, add coriander leaves and remove from flame
Serve hot with a raita (dip) of your choice

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