This is an ingenious dish we’ve invented to make use of the stale bread or flatbreads. This recipe is so simple and easy to make, it’s tangy with crisp veggies and it tastes so good. This could be a quick snack or a side or it could be a lunch or a dinner depending on how hungry you are.
We make this dish with a particular type of flatbread called parotta (paratha) it is a lawyered flatbread which holds up well to the cooking process.
- You can also use thick chewy breads like Baguette, Sourdough, Ciabatta and Focaccia.
- If you are using regular bread or thin flatbreads like pita or tortillas make sure you toast them well so that they don’t get soggy.
Looks very appetizing, right ? Let see how to make it ….
Ingredients for the hash
- Parotta (or any type of chewy bread) – 2 cups (shredded or diced)
- Bay leaves – 2
- Onion – 1 sliced
- Green bell pepper – 1 sliced
- Carrot – 1 sliced
- Peas – 1/4 cup
- Corn – 1/4 cup
- Salt – 2 teaspoons
- Oil + butter for sautéing
- Cilantro / coriander leaves for garnish.
For the paste
- Fennel seeds – 1 teaspoon
- Tomatoes – 2
- Green chilli – 1 (optional)
- Chili powder – 2 teaspoons
- Garlic clove -1 chopped
First, let’s see how to make the paste…
- Heat a little bit of oil in a pan
- Add the fennel seeds once it’s toasted
- Add the tomatoes and sauté it until it’s mushy
- Add the green chilies, garlic and chili powder and quickly sauté it.
- Once it’s cool, put it in a blender and grind it into a smooth paste and keep it aside.
- Do not add water.
- In a clean pan heat oil and butter
- Add the bay leaves and the sliced onions and sauté it until it’s gets a slight brown color
- Now add the carrots, peas and corn and sauté it for sometime.
- Add the bell pepper and sauté it.
- Don’t let the veggies cook too much, make sure it has a little crunch.
- Add salt and mix it well.
- Now add the tomato paste and combine it well
- Add the shredded Parotta or your choice of bread and mix it well.
- Whichever bread you use I recommend you to slightly toast them so that it gets a nice golden color and it gives a nice flavor and texture to this dish
- Keep it in the pan in a medium flame for a couple of minutes so that the dry Parotta gets to absorb the moisture and the flavors well.
- Garnish it with coriander leaves and it’s ready to eat.
It pairs very well with this hash. Let see how to make it…
- Beat the yogurt with a fork and make it nice and creamy.
- Thinly slice the onions and green chilli (optional).
- And finely chop the coriander leaves.
- Add salt and mix everything together and set it aside
- The salt makes the onions soft which takes away the raw taste and the pungent odor.
- Now add this to the creamy yogurt and mix it well.
Oh my it smells so good! I can’t wait to dig in…
The Parotta has soaked up the tangy tomato sauce, it is soft but not soggy. The veggies have a nice bite to it. What can I say! It is so tasty!
This is such a delicious week night meal which got ready so quickly and my family devoured it. Hope you all make it and enjoy it as much as we do!