Kothu parotta or chilli parotta is my family’s favourite dish. It’s a complete dish, so I generally make for school tiffin and breakfast.
Few days back, I had made kothu parotta for breakfast and school tiffin. Usually I add boiled chickpeas for the protein part of the recipe. Since, I had not soaked chickpeas, I had to think of some other option. I had Paneer in the fridge and as I was thinking, I got this idea of making Paneer Tikka Kothu Parotta.
The recipe is much similar to Panner Tikka Fried Rice which I have posted long back.
Instead of rice, I have added parotta pieces.
I am glad that I made this dish as it was much liked and appreciated by my family and friends. Hope you all would like it too:)

Ingredients
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Ready to cook Parotta- 4
Ghee – 4 tsps
Oil – 2 tbsps
For the Paneer Tikka
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Paneer – 200 gms
Onion – 1
Capsicum- 1
Tomato- 2
Carrot- 1
Lemon juice – 2 tsps
Chopped coriander leaves – 2 tbsps
For the marinade
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Yogurt – 1/4th cup
Turmeric powder – 1/4th tsp
Cumin powder- 1 tsp
Coriander powder – 2tsps
Red chilli powder- 1 tsp
Amchur powder ( dry mango) – 1/2 tsp
Garam masala powder- 1/2 tsp
Salt to taste

Method
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In a bowl, add all the ingredients mentioned for marinade and mix well.
Cut Paneer and vegetables into medium size squares and add to the marinade.
Mix well and let it rest for 30-40 mins.

Cook the ready to cook Parotta using ghee on a tawa till it turns crisp and golden on both sides. Let it cool slightly and tear it into bite size pieces.

Now, heat a tawa or a grill tawa. Add oil. Add the marinated Paneer and vegetables.
Spread well on the tawa and cook till the Paneer and vegetables turn crisp, almost dry and golden.

Add the parotta pieces and mix gently. Sauté for few mins.

Add lemon juice and mix well. Garnish with chopped coriander leaves and serve the kothu parotta hot with any raita of your choice.