Ingredients:
- 4-5 Parottas (You can use ready-made or homemade. Frozen parottas are available in Indian grocery stores)
- 2 onions, thinly sliced
- 1 capsicum (bell pepper), thinly sliced
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit or finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Curry leaves (a sprig)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnishing
- Lemon wedges for serving
Instructions:
- Prepare the Parottas:
- If you’re using frozen parottas, thaw them as per the instructions on the package.
- Heat a tawa or pan and cook the parottas until they are golden brown on both sides. Remove and let them cool slightly.
- Once cooled, tear or cut the parottas into small bite-sized pieces or strips. Set aside.
- Making the Chilli Parotta Masala:
- In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.
- Add the cumin seeds, curry leaves, and slit green chilies. Sauté for a few seconds until fragrant.
- Add the sliced onions and a little salt. Sauté until the onions turn translucent.
- Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add the sliced capsicum and cook for a few minutes until they are slightly softened.
- Add the chopped tomatoes along with turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are mushy and the oil starts to separate from the masala.
- Combining Parotta with Masala:
- Reduce the heat and add the shredded or chopped parotta pieces to the masala in the pan. Toss and mix well to ensure the parotta pieces are well coated with the masala. Cook for another 2-3 minutes, so the flavors meld together. Adjust the salt if needed.
- Garnishing and Serving:
- Garnish with chopped fresh coriander leaves. Serve hot with lemon wedges on the side.
Enjoy your homemade South Indian Chilli Parotta with a side of raita or plain yogurt to balance the spices if desired.