Chilli Parotta
An easy-to-cook, street-style recipe made using leftover parotta, inspired by the Kothu roti recipe. This recipe uses vegetables, leftover parotta, and spices, with paneer as its hero ingredient.
Ingredients
- 4 large parottas
- 1 large onion
- 1 large capsicum
- 1/2 cup shredded cabbage
- 2 tbsp tomato ketchup
- 3-4 green chilies
- 1/2 tablespoon ginger garlic paste
- 1/4 tablespoon garam masala powder
- 1/2 tablespoon turmeric powder
- 1 tablespoon oil
- Salt to taste
- Few curry leaves
- 2-3 tablespoons water
Method
- 1
Split the green chilies, cut the curry leaves if desired, cut the onion into large pieces, dice the capsicum, and shred the cabbage.
- 2
Heat the parotta on low flame until crispy (drizzle oil if moist). Cut into small squares and set aside.
- 3
Heat oil in a pan, add curry leaves, green chilies, and ginger-garlic paste. Once the raw smell is gone, add diced onions and cook on high heat for 4-5 minutes.
- 4
Add the shredded cabbage and capsicum, and fry for a few minutes without losing their crunch.
- 5
Add turmeric powder and chili powder and cook for a few minutes.
- 6
Add tomato ketchup and salt, mix well. Add 1-2 tbsp water if required.
- 7
Add the parotta pieces and toss well until the pieces absorb the sauces.
- 8
Serve with a regular chutney or boondi raita.
