firstly, cut 3 parotta into small pieces. you can use fresh or leftover parotta
FENNEL - HALF TSP
heat 2 tbsp oil and splutter ½ tsp fennel and few curry leaves.
CHILLI - 1 SLIT
add ½ onion, 1 chilli and 1 tsp ginger garlic paste.
saute well until onions shrink slightly
CAPSICUM - HALF CUBED
further, add ½ capsicum and stir fry.
also, add ¼ tsp chilli powder, ½ tsp garam masala, ½ tsp coriander powder.
saute on low flame until the spices turn aromatic.
TOMATO SAUCE - 2 TBSP
furthermore, add 2 tbsp tomato sauce, 1 tsp soy sauce and ¼ tsp salt
saute well until the spices are well combined.
WATER - 2 TBSP
add 2 tbsp water and mix until the masala paste is attained
further, add in chopped parotta and mix well
toss and stir fry until the masala is coated well.
READY TO EAT
finally, add 2 tbsp coriander and enjoy chilli parotta.