Preparation Time: 5 mins
Cook Time: 15 mins
Yields: 2 Servings
|Sesame oil||1 tbsp|
|Green chillies finely chopped||1|
|Ginger and garlic finely chopped||2 tsp|
|Onions chopped||1/4 Cup|
|Capsicum chopped||1/4 Cup|
|Small parotta pieces||2 Cups|
|Thick tomato paste||2 tbsp|
|Soy sauce||1 tsp|
|Red chilli sauce||1 tbsp|
|Green onions||For Garnishing|
- Heat sesame oil in a pan. Add finely chopped green chilli, ginger and garlic. Fry till raw smell goes off. Add onions and fry till they turn translucent.
- Add capsicum (I have used red bell pepper) and fry for 2 mins. Capsicum should retains it crunchiness. Add small parotta pieces and mix well.
- Add thick tomato paste and mix well with parotta and other items. Fry till tomato paste is cooked.
- Add soy sauce, red chilli sauce and fry for 2 mins. Add salt. Remove from stove. Garnish with spring onions.
- Adjust green chillies and chilli sauce to your taste.
- Thick tomato paste can be replaced by grinding 1 medium size tomato in mixie/blender into smooth paste.
- Spring onions can be replaced with coriander leaves.
- Don't over fry capsicum. It should retain its crunchiness.
- Finely chopped ginger and garlic can be replaced with Ginger garlic paste. Add ginger garlic paste after adding onions.
- Sesame oil is preferred for frying chilli parotta. If not available, replace it with vegetable oil or canola oil.