- CATEGORY :
- Vegetarian
- COURSE :
- Main
- CUISINE :
- Indian
- TECHNIQUE :
- Shallow Fry
- DIFFICULTY :
- Medium
INGREDIENTS
2 - frozen parotta
1 - big Onion
1 - big Capsicum
3 pods - Garlic
1" piece - Ginger (optional)
3 - Green chillies
3 tbsp - Coriander leaves (chopped)
1 tsp - Red Chilli powder
1/2 tsp - sambar powder
1/4 tsp - Garam Masala powder (optional)
1 tsp - chilli sauce or Tomato sauce
salt as needed
2 tbsp - Spring onion (optional)
2 tbsp - grated Carrot (optional)
1 tbsp - oil
METHOD
- Toast the parottas golden brown in a pan and allow to cool.
- Cut with a knife into desired shapes - squares or thin strips.
- Chop onions into chunks and slice the capsicums into thin strips.
- Crush the garlic (with skin) and finely chop the ginger.
- Slit the green chillies and chop the coriander leaves along with the stem.
- Heat oil in a broad non-stick pan and add the crushed garlic first. When it turns golden brown, add the chopped ginger and fry just a while.
- Add the onion and fry until it is transparent, then add capsicum, chillies and the coriander leaves.
- Fry for a minute on high flame.
- Add the powders mentioned and sprinkle salt.
- Add the sauce.
- Lower the flame to minimum and make sure the ingredients are evenly coated.
- Add the parotta pieces and mix so that the spices and sauce are evenly spread.
- Add more coriander leaves, spring onion and carrot and stir.
- Serve hot with onion raita.
