Ingredients

• 2 - frozen parotta
• 1 - big onion
• 1 - big capsicum
• 3 pods - garlic
• 1" piece - ginger (optional)
• 3 - green chillies
• 3 tbsp - coriander leaves (chopped)
• 1 tsp - red chilli powder
• 1/2 tsp - sambar powder
• 1/4 tsp - garam masala powder (optional)
• 1 tsp - chilli sauce or tomato sauce
• salt as needed
• 2 tbsp - spring onion (optional)
• 2 tbsp - grated carrot (optional)
• 1 tbsp - oil

How to Make Chilli Kothu Parotta

• Toast the parottas golden brown in a pan and allow to cool.
• Cut with a knife into desired shapes - squares or thin strips.
• Chop onions into chunks and slice the capsicums into thin strips.
• Crush the garlic (with skin) and finely chop the ginger.
• Slit the green chillies and chop the coriander leaves along with the stem.
• Heat oil in a broad non-stick pan and add the crushed garlic first. When it turns golden brown, add the chopped ginger and fry just a while.
• Add the onion and fry until it is transparent, then add capsicum, chillies and the coriander leaves.
• Fry for a minute on high flame.
• Add the powders mentioned and sprinkle salt.
• Add the sauce.
• Lower the flame to minimum and make sure the ingredients are evenly coated.
• Add the parotta pieces and mix so that the spices and sauce are evenly spread.
• Add more coriander leaves, spring onion and carrot and stir.
• Serve hot with onion raita.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/