6 years back, I had this chilli parotta in an Indian restaurant. After returning back to home, I tried this with my ingredients as well as a little bit of imagination and to my delight, it turned out even better than the one I have tasted. In restaurants, they use stiff parottas without beating them to a fluffy texture. Soft parottas with nice layers yield a better dish.
Thinly sliced Onions- 2
Finely chopped spring onions- 1 cup
Slit green chillies-6
Capsicum juliennes- 1 cup
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Ajinomoto- a pinch
Crushed tomato- 2 cups
Ginger-garlic paste- 1 tsp
Salt to taste
Turmeric powder- half sp
Oil- 3 tbsp
Butter- 1 tbsp
Finely chopped coriander- 2 tbsp
Cut the parottas in to small pieces.
Heat a pan and pour the oil.
Add the onions with the green chillies and fry them to golden brown.
Add the tomatoes then with the ginger garlic paste and the turmeric powder.
Cook them on medium fire until the tomatoes are mashed to a paste and the oil floats on the surface.
Lastly add the spring onions and the capsicum with the corianders and fry for a few seconds.
Add enough salt with the sauces and the Ajinomoto and fry for a minute.
Now add the pieces of parottas with the butter, and cook for a few minutes mixing continuously.
The delicious chilli parotta is ready now!