Bread Kothu / Kothu Bread

Preparing Time : 10 Minutes
Cooking Time : 15 Minutes
Cuisine : South Indian (Kerala )

Kothu parata is one of a kind which is  juicy , in which parata is cut into into small pieces and cooked along with a combination of veggies and ground spices which pops out into a delicious meal . It's a staple kind of parata in which  malabar parata is used in the prep  . I have first tasted while we are on a vacation in kerala , and the taste is really unique to the roots of Kerala cuisine which combines some exotic spices with Coconut .
Making a malabar parata takes a lot more time , so , I wanted it to be replaced by something which can have almost similar texture  but easily available. Hence I  replaced the parata with lightly  toasted bread . This replacement gave a unique flavor and texture to the dish which made it more delectable . You can even replace the prarata to chapathi or roti which has almost the same texture of parata but more healthy and gluten free.
Toasting of the bread really helps the bread to be not soggy when added to the gravy or spice mixture , as normal bread kind of soaks in all the moisture . You can play with the veggies according to your taste preference and availability . Using bread gives a crunchy texture with more fibre and  your kids will  start to love to eat veggies .

Ingredients :
Bread Slices
Onions Sliced length wise 1 cup
Tomatoes chopped into fine cubes 1 cup
Green peas 1/4 cup
Green Chilies  chopped finely
Garlic cloves finely chopped
Salt as per taste
Turmeric a pinch 
Oil 2 table spoons
Coriander Leaves for Garnish

Spice Mixture:
Cardamom pods 2 to 3
Pepper balls 8 to 7
Cinnamon Stick small pieces few
Cloves 4 to 5
Coriander seeds 1 teaspoon
Cumin Seeds 1 teaspoon
Fennel Seeds 1 tea spoon
Coconut flakes 2 table spoon
Fried Onions 2 tables spoons

Procedure:
Step 1: Dry roast the spices taken , until they give out aroma , take them into a blender along with fried onions . Dry roast coconut flakes add to blender and blend the mixture into a fine powder without lumps .

 Step 2: In a sauteing pan , heat the oil , when ready and hot add in green chilies along with garlic . Fry for a minutes or until garlic looses raw smell, now add in onions along with other veggies.

Step 3: Toss in salt , and cook until onions turn translucent , now add finely chopped tomatoes and cover with a lid ,until done .
Step 4: Mean while , cut the bread into thin strips and roll tightly , place them in a baking sheet and toast them lightly.

Step 5: Finally toss in turmeric and  prepared spice mixture along with toasted bread . Toss in some salt for taste and mix until bread is coated with the curry .
Step 6: Dish it out , garnish with fresh coriander leaves and serve immediately.

Chef's Notes::

• Serve the dish immediately , as it tastes best when hot without being soggy .
• The more veggies you add the more taste it acquires.
• The unique spice mixture is the one which gives the dish it taste , do make it accordingly .
• You can add carrots , finely chopped beans or potatoes or cauliflower which makes a tasty addition to the dish and more importantly kids will love to eat more veggies in a plate