CUT PIECES

firstly, cut 3 parotta into small pieces. you can use fresh or leftover parotta

1

FENNEL - HALF TSP

heat 2 tbsp oil and splutter ½ tsp fennel and few curry leaves.

2

CHILLI - 1 SLIT

add ½ onion, 1 chilli and 1 tsp ginger garlic paste.

3

SAUTE WELL

saute well until onions shrink slightly

4

CAPSICUM - HALF CUBED

further, add ½ capsicum and stir fry.

5

GARAM MASALA 

also, add ¼ tsp chilli powder, ½ tsp garam masala, ½ tsp coriander powder.

6

TURNS AROMATIC

saute on low flame until the spices turn aromatic.

7

TOMATO SAUCE - 2 TBSP

furthermore, add 2 tbsp tomato sauce, 1 tsp soy sauce and ¼ tsp salt

8

STIR FRY

saute well until the spices are well combined.

9

WATER - 2 TBSP

add 2 tbsp water and mix until the masala paste is attained

10

MIX WELL

further, add in chopped parotta and mix well

11

COATED WELL

toss and stir fry until the masala is coated well.

12

READY TO EAT

finally, add 2 tbsp coriander and enjoy chilli parotta.

13