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How to cook a dish chilli parotta so easy to make, because the materials used were not difficult you find in the markets or your nearest supermarket. It's unique can make one's stomach into a big appetite. This dish is suitable for eating at night or it could be as appetizers.
Ingredients
- 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
Preparation
- 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 mts before adding the sliced capsicum.
- Saute on high flame for another 3 mts. 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.
Perhaps the information Recipes to Make Chilli Parotta this helps the mother-housewife who is trouble to find information about typical recipes. And hopefully that the information can be your reference. Thank you very much...
