CHILLI PAROTTA

Ingredients:

Parotta-6
Mashed tomato- 2 cups
Turmeric powder- half sp
Tomato pulp[tinned]- half cup
Diced capsicum-1 cup
Chopped green chillies-1 tsp
Chopped spring onion-1 cup
Chilli sauce- 1 tbsp
Pesto sauce [optional]-1 tbsp
Ginger paste- half sp
Ginger paste- half sp
Salt to taste
Oil-3 tbsp

Procedure:

For this, soft parottas are needed. Usually, in restaurants, chefs use a clean cotton cloth to puff up the hot parottas to loosen the layers. After this process, the parottas will be very soft. Dice them in to small pieces. They can also be cut into squares.
Heat a broad pan and pour the oil. Add the tomatoes with the pastes, turmeric powder, tomato pulp and green chillies. Cook well until the tomatoes are mashed and the oil floats on the surfaces. Add the capsicum and spring onions with enough salt and cook for a few minutes. Add the sauces and fry for a few seconds. Add the pieces of parottas and cook on slow fire for a few minutes until the pieces are coated with the tomato mixture.