• Left over parottas - 4 (you can use left over rotis and chapati)
• Onion - 1, large, sliced or quartered
• Green Capsicum - 1, medium, sliced
• Garlic - 3, finely minced
• Ginger - 1/2", finely minced
• Green chilies - 2, slit length wise
• Red chili powder - 1/2 tsp
• Soy sauce - 1 1/2 tsps
• Tomato sauce - 2 tbsps
• Garam masala powder - 1/4 tsp
• Lemon juice - 1-2 tsps
• Spring onion greens - for garnish, finely chopped
• Fresh coriander - for garnish
• Salt to taste
• Oil - 2-3 tbsps

Tear the parottas or chapatis into bite sized pieces or alternately cut them into strips using a knife. Set aside.

Heat a heavy bottomed vessel, add oil and once its hot, add the minced garlic and saute on high flame for a few seconds.

Add the minced ginger, green chilies and onions and saute on high flame for 3 mts before adding the sliced capsicum.
Saute on high flame for another 3 mts.

Add red chili powder, garam masala powder, soy sauce, tomato sauce and salt to taste. Mix well.

Saute on high for a mt, tossing the contents well so that they do not burn.

Add the shredded parotta and continue to roast on high flame, tossing the contents such that the spices and sauce coat well. Toss on high flame for a mt.

Finally add the lemon juice and mix. Turn off flame.

Remove to a serving bowl and garnish with spring onion greens and coriander leaves and lemon juice.

by Pak101.com (few years ago!) / 806 views