Chilli Parotta

I rarely have left over parottas/rotis at home and recently I had some two left over tandoori rotis from the previous night's heavy dinner.What better way to use them other than making this chili parotta for breakfast and I must say it was a simple and spicy one pot meal and we both enjoyed this.I have used pav bhaji masala in the recipe which is the star ingredient of the dish making it extra tasty and giving a nice punch to the recipe,So do not miss this masala in the recipe.This is a real spicy one and is definitely a pleasure for the taste buds.Try it out to believe what I have said about this recipe.
Chilli Parotta Recipe:
(serves 2)

Ingredients:
2 frozen Parottas or left over parottas/rotis/chapati
1/4 cup shredded Cabbage
1 big Capsicum,sliced
1 Onion,diced
1 Tomato,finely chopped
2 Green chillies,finely chopped
3-4 Garlic pods,finely chopped
1/2" Ginger,finely chopped
2-3 tbsp chopped Coriander
4-5 Curry leaves
2-3 Spring onion greens,finely chopped(optional)
juice of half Lemon
1 tbsp Tomato sauce
3/4 tsp Pav Bhaji masala powder
1/4 tsp Garam masala
1/4 tsp Red chili powder
a pinch of turmeric powder
salt to taste
3 tbsp Oil(you can even use Olive oil)

Method:

• Cut or torn roughly the parottas/rotis into bite size pieces and keep them aside.If you are using frozen parottas,make sure you roast them well until crisp on a tawa before you use.
• Heat oil in a big kadai/wok and add finely chopped garlic and ginger and saute them over a high flame.
• Add finely chopped green chillies,curry leaves and diced onions and fry them until they turn slight pink.
• Add shredded cabbage and capsicum and fry them over high flame.Maintain the crunchiness of the vegetables by just sauteing it for few minutes.
• Add pav bhaji masala,garam masala,turmeric powder,chili powder,salt and tomato sauce and fry until the raw smell of masalas goes away.
• Add torn parotta/roti pieces to this and give a good stir until all the masala has coated the parotta pieces nicely and let it roast for 1-2 mins on medium to high flame.
• Add spring onion greens,coriander leaves and lemon juice at the end and mix well.

Serve it piping hot as breakfast or dinner or evening snack with some onion raitha or as it is.

Variations:

1. You can even add grated carrots in the above recipe.
2. You can even add colored bell peppers along with capsicum in the recipe.
3. You can even add eggs to make it chilli egg parotta.Add the eggs(yellow+white) along with the other masalas and fry until the eggs are done.
4. You can make this in Chinese version,avoid adding dry masalas and instead add soya sauce and pepper powder in the recipe.
5. This recipe is slightly spicier,if you want you can avoid chili powder and reduce the quantity of pav bhaji masala powder in it.