Chilli Egg Parotta

Ingredients

Frozen Parotta -2

Onion -1 (small)

Green chilly -1

Capsicum - 1

Tomato -1

Egg- 1

Ginger Garlic paste -1/2 teaspoon

Few curry leaves and cilantro 

Chilly powder -1/2teaspoon 

Coriander powder - 1/2teaspoon

Curry masala powder -1 teaspoon 

Maggi hot and sweet sauce - 3 teaspoons 

Salt

Oil 

Method 

1. Thaw the parotta and cook it as per the instructions on the pack. Let it cool down completely, then cut them into small pieces. I have used my kitchen scissors, you can tear them or cut them according to your convenience.  

Heat a tablespoon of oil in a pan and toast the parotta pieces. 

2. Toast the parotta on low medium heat until it turns little crispy, keep it aside.

3. Cube the onion, tomato, capsicum ( its missing in the immediate photo below) pieces. Finely chop the green chilly. Heat ( should be high flame)another tablespoon of oil, add the  ginger garlic paste, fry for a minute, then add cubed onion and green chilly pieces.  

Then add the cubed tomato and capsicum pieces..sauté in high flame until the tomato pieces becomes soft, add the chilly powder, coriander powder and curry masala powder. 

4. Give a quick toss, let the masala get coated with all the veggies. Now add the toasted patotta pieces. 

5. Add in the egg. 

5. Mix and cook for a couple of minutes, then add the maggi hot and sweet sauce.

6. Finally add in the chopped cilantro and curry leaves, and put off the flame.

Yummy quick fix dinner is ready..Serve hot with raita.

Note

If you want an egg free version, follow the process up to step - 4 and then add the sauce, curry leaves and cilantro and serve as plain chilly parotta.