HOW TO MAKE CHILLI KOTHU PAROTTA

Ingredients

• Fresh Parotta – 5 
• Onions – 6, 
• large thinly sliced
• Tomatoes – 2 finely chopped
• 2 chopped bell peppers/capsicums (I used coloured ones)
• Green chilies – 3 finely chopped
• 1 tbsp ginger garlic paste
• 1 tbsp chilli powder
• 12 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 3/4 teaspoon garam masala powder
• 1/2 teaspoon pepper powder
• 4 tbsp oil
• 2 tbsp salt
• 1 cup curry
• [To garnish:]
• 2 tbsp coriander leaves
• 1 teaspoon garam masala
• 1 tbsp lemon juice

Instructions

1. Cut the parotta into pieces or rip it into pieces as shown in the photographs.
2. Heat the oil over medium heat, then add the onions and cook for a few minutes.
3. When the onions begin to turn golden brown, add the chilies and ginger garlic paste and continue to simmer for a few minutes.
4. Now add the tomato, bell pepper, and turmeric powder and sauté until the raw scent of the tomato has gone and it has turned mushy.
5. Sauté till the raw smell goes away, then add the chilli powder, coriander powder, garam masala, pepper powder, and salt.
6. Mix in the chopped parotta until nicely combined.
7. Now add the curry and combine thoroughly.
8. Now is the time to mince the ingredients, so use the sharp edge of a flat spatula or a stainless steel bowl. Keep in mind that the ends should be crisp. Use the end of a flat spatula to pound it and mince it.
9. Cook for 3-4 minutes over medium heat, tossing the contents well.
10. Mix in the chopped coriander leaves, garam masala, and lemon juice. Turn off the flame.

Notes

1. Once the parotta is added, cook or work rapidly to finish the dish so that the parotta is fluffy and tender.
2. You can use any curry for this recipe; for chicken kothu parotta, combine chicken curry and egg.