Chilli Parotta

Ingredients

• 2 frozen Parottas or left over parottas/rotis/chapati
• 1/4 cup shredded Cabbage
• 1 big Capsicum,sliced
• 1 Onion, diced
• 1 Tomato,finely chopped
• 2 Green chillies,finely chopped
• 3-4 Garlic pods,finely chopped
• 1/2" Ginger,finely chopped
• 2-3 tbsp chopped Coriander
• 4-5 Curry leaves
• 2-3 Spring onion greens,finely chopped(optional)
• Juice of half Lemon
• 1 tbsp Tomato sauce
• 3/4 tsp Pav Bhaji masala powder
• 1/4 tsp Garam masala
• 1/4 tsp Red chili powder
• a pinch of turmeric powder
• salt to taste
• 3 tbsp Oil(you can even use Olive oil)

Method

1. Cut or torn roughly the parottas/rotis into bite size pieces and keep them aside.If you are using frozen parottas, make sure you roast them well until crisp on a tawa before you use.
2. Heat oil in a big kadai/wok and add finely chopped garlic and ginger and saute them over a high flame.
3. Add finely chopped green chillies,curry leaves and diced onions and fry them until they turn slight pink.
4. Add shredded cabbage and capsicum and fry them over high flame.Maintain the crunchiness of the vegetables by just sauteing it for few minutes.
5. Add pav bhaji masala,garam masala,turmeric powder,chili powder,salt and tomato sauce and fry until the raw smell of masalas goes away.
6. Add torn parotta/roti pieces to this and give a good stir until all the masala has coated the parotta pieces nicely and let it roast for 1-2 mins on medium to high flame.
7. Add spring onion greens,coriander leaves and lemon juice at the end and mix well.