Chili Parotta



Chili Parotta

Raw

Ingredients:

• 4 left over rotis (or freshly made rotis, paratha, chappatis  or store bought made per instructions)
• 1 onion chopped
• 1 tomato diced
• 1/2 bell pepper diced
• 1 tsp grated ginger
• 4 curry leaves
• 3 green chillies slit or chopped
• 1 tsp cumin seeds/jeera
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp soy sauce
• 1/2 tsp salt
• 2 tbs oil (canola, olive, corn)

Chili Parotta

Method:

Tear or cut the rotis to bite size pieces. Heat oil in a pan on medium and have the cumin seeds splatter in it. Add and saute the onions till golden brown. Then add ginger, green chillies and the bell pepper. Saute till the bell pepper is a little tender, maybe for 5 minutes. Next add the tomatoes, keep sauteing till the raw smell disappears and the whole thing is a mushy thick sauce. Now combine salt, garam masala, chilli powder and turmeric powder and cook for a couple minutes. Mix in the soy sauce and lower the heat. Add the roti pieces, and mix thoroughly to coat every roti piece with the cooked sauce and turn off the heat.

Cooking Tips:

If you like the dish to be on the crispy side, toast the rotis before using it to make this dish. Adjust salt and spices per your taste. You can substitute different types of wraps in this dish.

Serving Tips:

Serve hot with plain yogurt or with onion raitha.