Chilli Kothu Parotta

My hometown is Madurai  in  India.    There are so many dishes that are famous in my town- particularly Kothu Parotta, Biryani, Idli etc. Kothu Parotta literally means minced Parotta. This Kothu Parotta is a very famous road side food. Here I have prepared vegetarian Kothu Parotta with more vegetables. I have used frozen Kerala type flaky Parotta to save time.

Ingredients:

Left over Parotta                               3 no

Chopped tomatoes                           1 cup

Chopped Capsicum                          1 cup

 Grated Ginger                                1 tbsp.

Bay leaves                                     2 no

Cumin seed                                     ¼ tsp.

Snafu powder (Sombu)                    ¼ tsp. (optional)

Turmeric powder                               ½ tsp.

Kashmiri Chili Powder                      1 tbsp.

Pepper powder                                ¼  tsp

Pav bhaji Masala                               ½ tsp

Silted Green chilies                          4 no (Adjust the spicy level according to the   taste)

Red color                                     1/8 tsp.

Oil                                              2 tbsp.

Salt                                          to taste

Chopped Cilantro                          2 tbsp.

Method:

• Microwave the Parotta for 30 seconds, and then cut or tear it into small pieces.
• Heat the large wok, add oil and season with cumin seed, bay leaves.
• Saute the green chilies, ginger in it.
• Now add capsicum, and tomatoes. Fry for few second then add all masala powders and color.
• Fry them in a medium heat, till raw smell goes out.  
• Now add the shredded Parotta, and salt, toss to coat the masala.  
• Stir all the ingredients continuously for 5 minutes on a medium heat.
• Garnish with coriander leaves and serve hot with a squeeze of lime .
• Pachadi/Raitha can be served as side dish to this.

TIP:   Instead of parotta, you can use left over chapattis.