Parotta Recipe- Spicy Kurma Parotta Crumble- Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Parotta Recipe – Spicy Kurma Parotta Crumble – Indian Street Food

Hey everyone! If you’re anything like me, you love a good Indian street food fix. And let me tell you, this Spicy Kurma Parotta Crumble is seriously addictive. It’s a wonderfully chaotic mix of textures and flavors – crispy, soft, spicy, and comforting all at once. I first made this when I was craving something quick and satisfying, and it’s been a family favorite ever since! It’s perfect for a quick lunch, a satisfying snack, or even a fun dinner.

Why You’ll Love This Recipe

This recipe is a total winner for a few reasons. It’s incredibly easy and fast – especially if you use frozen parotta (more on that later!). It’s a fantastic way to use up leftover veg kurma, and the combination of textures is just chef’s kiss. Plus, it’s a little different from your usual Indian fare, offering a fun twist on familiar flavors. Honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 Parotta (frozen ones work great!)
• 1 Onion
• 1 Tomato
• 1 cup Veg Kurma
• 1 Green chilli
• 1 teaspoon Ginger
• 1 teaspoon Red chilli powder
• 1 heaped teaspoon Garam masala powder
• 1 tablespoon Oil
• 1 inch Cinnamon
• 1 Cloves
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Parotta: Don’t shy away from using frozen parotta! It’s a total time-saver and works beautifully in this recipe. If you’re feeling ambitious, you can definitely make your own, but honestly, the frozen ones are a lifesaver on busy weeknights.
• Veg Kurma: Veg kurma is a South Indian vegetable stew, and there are so many regional variations. Feel free to use your favorite – a coconut-based kurma works particularly well. You can find pre-made options at most Indian grocery stores, or easily make your own.
• Spices: The cinnamon, cloves, and curry leaves are key to that authentic Indian aroma. Don’t skip them! A good garam masala powder is also essential – I like to use a freshly ground one whenever possible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your frozen parotta on a tawa (flat griddle) until they’re golden brown and slightly crispy. Let them cool down a bit, then tear them into small, bite-sized pieces.
2. Heat the oil in a pan over medium heat. Add the cinnamon, cloves, and curry leaves. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
3. Now, add the chopped onion and sauté until it turns translucent. Stir in the chopped tomato and a pinch of salt, and cook until the tomato softens.
4. Time for the spice! Add the red chilli powder, garam masala powder, and grated ginger. Sauté on low heat for 1-2 minutes, stirring constantly to prevent burning.
5. Add the torn parotta pieces to the pan and mix well, ensuring they’re nicely coated with the spices.
6. Create a little well in the center of the parotta mixture. Pour the veg kurma into the well and gently combine it with the parotta.
7. Cook for another 2-3 minutes, until the kurma is absorbed and the parotta is soft and flavorful. Serve immediately while it’s hot!

Expert Tips

• Don’t overcrowd the pan when cooking the parotta. Work in batches if necessary to ensure they get crispy.
• Taste as you go! Adjust the amount of red chilli powder to your liking.
• A little squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based veg kurma – there are some fantastic options available now!
• Spice Level: My friend, Priya, loves things extra spicy, so she adds an extra half teaspoon of red chilli powder. Feel free to adjust to your preference.
• Festival Adaptations: My family loves serving this as a festive snack during Diwali. It’s always a hit!
• Gluten-Free Adaptation: If you need a gluten-free version, look for gluten-free parotta options – they’re becoming more widely available.

Serving Suggestions

This Spicy Kurma Parotta Crumble is fantastic on its own, but it’s even better with a side of cooling raita (yogurt dip). A simple onion and cucumber raita works perfectly. You can also serve it with a side of pickle for an extra kick.

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for a quick weeknight meal? Absolutely! Especially if you use frozen parotta and pre-made kurma, it comes together in under 30 minutes.
• Can I make the kurma ahead of time? Yes, definitely! You can make the veg kurma a day or two in advance and store it in the refrigerator.
• What type of oil is best for this recipe? I usually use vegetable oil or sunflower oil, but you can use any neutral-flavored oil.
• Can I use a different type of kurma? Yes, feel free to experiment! A coconut-based kurma or even a mushroom kurma would be delicious.
• How can I adjust the spice level to my preference? Simply adjust the amount of red chilli powder. Start with a smaller amount and add more to taste.

Enjoy making this delicious and easy Parotta Crumble! Let me know how it turns out in the comments below. Happy cooking!