Thursday, October 22, 2015

Roti/Paratha noodles

It's a weekday-holiday today, Happy Dussehra and all. I was served methi paratha for breakfast, but I wanted to try out something else, with a kitchen and time at my disposal for the morning. I decided to experiment, and try out "paratha noodles" inspired by this video (with whatever ingredients I could find):

This is how it went:
Stack up your parathas, or rotis (bonus points if lachha paratha) and then roll them up together. Now, cut through them, making thin strips out of them. You should get a plate full noodle-like strips of rotis at the end of this activity, and keep it aside. (refer the video)

Heat (medium) oil on a pan, ajwain/mustard seeds sprinkled into them. Just when they start spattering, add chopped garlic and onion to the heat. Allow them to turn into whatever shade you like them best. Add into them julienned carrots and diced capsicums if you have them (I didn't, sad trombone), and the diced tomatoes. Allow them to cook for a minute or so, so the oil works on them all. Lower the flame. Now, sprinkle some chilli powder and salt over them. Here, you may add garam masala and/or other spices too - each give the dish a unique end result. Add crushed black pepper and salt "as per taste". Also add chilli sauce, ketchup (or just the hot and sweet ketchup instead of both). Stir them up quickly.

Before the vegetables get cooked too much, add into them the rotis that you had shredded into strips earlier and mix them well with the vegetables. The rotis must be cool/cold after all the waiting by the side. So, the mixture should cook with the parathas such that the parathas are now hot on the pan but the vegetables don't get overcook to become too soft by the end. Garnish them with coriander leaves for the aesthetics. Serve hot.

Like all things Indian, this can also be customized as per taste and liking, or as was the case with me - as per availability, so try them out. (vegetables - cabbages work fine too, also beans, coloured bell peppers, peas; sauces - soy sauce can be added but not for breakfast; spices - as you like/want) This is a dish to get out of the boredom of the simple roti and paratha with dahi/achaar/ketchup routine, so make it fun.

PS: The South Indian variant - chilli parotta - is the boss of this division, something I hope to master some day (tummy approves).

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