Prepare time: 10 min Cook: 15 min Serves: 4 Cuisine: Tamil Nadu
- Left over parottas 4 (you can use left over rotis and chapati)
- Onion 1, large, sliced or quartered
- Green Capsicum 1, medium, sliced
- Garlic 3, finely minced
- Ginger 1/2″, finely minced
- Green chilies 2, slit length wise
- Red chili powder 1/2 tsp
- Soy sauce 1 1/2 tsps
- Tomato sauce 2 tbsps
- Garam masala powder 1/4 tsp
- Lemon juice 1-2 tsps
- Spring onion greens for garnish, finely chopped
- Fresh coriander for garnish
- Salt to taste
- Oil 2-3 tbsps
Method for making Chilli Parotta
- Tear the parottas or chapatis into bite sized pieces or alternately cut them into strips using a knife. Set aside.
- Heat a heavy bottomed vessel, add oil and once its hot, add the minced garlic and saute on high flame for a few seconds. Add the minced ginger, green chilies and onions and saute on high flame for 3 mins before adding the sliced capsicum.
- Saute on high flame for another 3 mins. Add red chili powder, garam masala powder, soy sauce, tomato sauce and salt to taste. Mix well. Saute on high for a mt, tossing the contents well so that they do not burn.
- Add the shredded parotta and continue to roast on high flame, tossing the contents such that the spices and sauce coat well. Toss on high flame for a mt.
- Finally add the lemon juice and mix. Turn off flame. Remove to a serving bowl and garnish with spring onion greens and coriander leaves and lemon juice.
- You can add a dash of black pepper powder to a spicy kick.
- The same recipe can be made into chilli egg parotta. Lightly beat 2 eggs with a dash of salt and add this mixture after Step 2. Make a well in the center of the vessel and add the egg mixture and scramble it lightly. Cook for a min and mix the contents well. Follow rest of the recipe.
- Roasted cashew nuts can also be added.