Malabar Parotta with Veg Kurma

Name: Malabar Parotta with Veg Kurma
Prep time: 60 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South India
Ingredients: 500 g Maida (All Purpose Flour); 400 g Mixed Vegetables (Carrots, Peas, Beans, Potatoes); 1 cup Fresh Grated Coconut; 10 pcs + 1 tsp Cashews & Fennel Seeds; 4 tbsp Coconut Oil / Ghee; 1.5 tbsp Ginger Garlic Paste; 2 each Onions & Tomatoes; 2 pieces each Whole Spices (Cardamom, Cinnamon, Cloves, Star Anise); 3 slit + 1/4 cup Green Chilies & Mint; 1 tsp Salt

Pure Veg📍South India🍽️Dinner & Breakfast⏱️30 mins⚡Advanced👥Serves 4Vegetarian

Ingredients for Malabar Parotta with Veg Kurma

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Maida (All Purpose Flour)

500 g

Mixed Vegetables (Carrots, Peas, Beans, Potatoes)

400 g

Fresh Grated Coconut

1 cup

Cashews & Fennel Seeds

10 pcs + 1 tsp

Pantry

Coconut Oil / Ghee

4 tbsp

Pantry

Ginger Garlic Paste

1.5 tbsp

Pantry

Onions & Tomatoes

2 each

Whole Spices (Cardamom, Cinnamon, Cloves, Star Anise)

2 pieces each

Pantry

Green Chilies & Mint

3 slit + 1/4 cup

Salt

1 tsp

Pantry

Knead maida with salt, warm water, and oil into a soft pliable dough. Rest 1 hour. Roll paper-thin, pleat into spirals, flatten, and cook on hot tawa with ghee until flaky.

Step-by-Step Instructions

Knead maida with salt, warm water, and oil into a soft pliable dough. Rest 1 hour. Roll paper-thin, pleat into spirals, flatten, and cook on hot tawa with ghee until flaky.

Blend grated coconut, cashews, fennel seeds, and green chilies with water into a silky kurma paste.

In a pot, heat coconut oil, temper cloves, cardamom, cinnamon, and star anise; sauté onions and ginger-garlic paste until golden.

Add tomatoes, mixed vegetables (potatoes, carrots, beans, peas), turmeric, and coriander powder. Sauté for 3 minutes.

Add 1.5 cups water, cover, and cook until vegetables are tender.

Pour coconut-cashew paste and simmer for 5 minutes until creamy. Garnish with mint and coriander; serve with hot flaky layered parottas.