Chilli Parotta

CHILLI PAROTTA

INGREDIENTS

PREPARATION

Toast the parotta till crispy and golden. Chop it into thin strips or cubes or shred it.

METHOD

Heat oil in a pan , add ginger and garlic and fry for few seconds .[don’t burn it ]

Add onions + green chilli and stir fry till translucent .

Add capsicum and stir fry for few seconds.[don’t overcook ,it should have the crunch]

Add tomato and stir fry .

Add chilli sauce + tomato sauce + soya sauce + salt and mix well.

Add 2 tbsp water and cook for a minute. [don’t add more water even 1 tbsp will do else the parotta will become soggy]

Add the parotta and mix well till it is coated completely with the sauces.

Off the flame and garnish with finely chopped spring onion greens.

Serve hot.

NOTES

Refer here for parotta recipe – Southindian parotta recipe
The parotta should not be soft ,else it will become soggy after mixing with the sauces.
Try the same recipe with leftover chapatti or naan or roti .
Y not add scrambled egg or boiled chicken or fried paneer cubes to it.
I have made Chinese version , you can also make a Indian masala version by omitting the sauces and adding masala pwdrs like chilli pwdr , garam masala pwdr or pav bhaji masala pwdr or sambar pwdr etc as per your taste and serve with raita .
Be careful while adding salt as we are adding soya sauce.
Instead of spring onion greens we can add coriander leaves.

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