Chilli Porotta

Ingredients (Serves 2 – 3)

1. Porotta – 4, cut into small bite-sized pieces (You can deep fry or shallow fry the porotta pieces for extra taste)

2. Oil – 1.5 tbsp

3. Onion – 3/4 cup, cubed

Ginger – 1/2 tsp, minced (optional)

Garlic – 3/4 – 1 tsp, finely chopped

Green chilies – 2, diagonally sliced

Curry leaves – A few

4. Green capsicum – 1/4 – 1/2 cup, cubed

Red capsicum – 1/4 cup (optional)

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Garam masala powder – 1/2 – 3/4 tsp (optional)

6. Soy sauce – 1 tsp

Tomato ketchup – 1 tbsp

Chilly sauce (I prefer Chings green chilli sauce) – 1 tbsp

Water / vegetable stock – 2 tbsp

7. Pepper powder – 1/4 tsp

Butter – 2 tsp (optional, added for extra tste)

Coriander leaves – 2 tbsp, chopped

Method

Heat 1.5 tbsp oil and add onion, ginger, garlic, green chilies and curry leaves. Saute until onion turns transparent. Add green and red capsicum. Stir-fry for 2 – 3 minutes adding a pinch of salt and pepper. When capsicum turns a little soft, turmeric powder, chilly powder and garam masala powder. Cook for a minute over low heat. Add the sauces and mix well. Add 2 tbsp water/stock and mix well. Next add porotta pieces (fry them lightly in little oil before adding, optional) and toss well. Cook for 1 – 2 minutes and switch off. Add 1/4 tsp pepper powder, 2 tsp butter and 2 tsp coriander leaves. Toss well and serve hot with onion raita.