Chilli Parotta

🔥 Prep

• Cut the 3 pcs Parotta into bite-sized pieces (approx 2‑inch squares) and set aside.
• Peel and finely chop the 1 pc Onion.
• Remove seeds and finely chop the 1 pc Capsicum (any colour).
• Slit and finely chop the 2 pcs Green Chillies (adjust to heat preference).
• Measure out 1.5 tbsp Tomato Ketchup, 1 tbsp Chilli Sauce, 0.5 tsp Soy Sauce, 2 tbsp Oil, and 0.5 tsp Salt into small bowls.

🔥 Cook

• 1. Heat 2 tbsp Oil in a large wok or skillet over medium-high heat until shimmering.
• 2. Add the chopped Onion and sauté for 2 minutes until translucent.
• 3. Add the chopped Capsicum and Green Chillies, stir‑fry for 2 minutes until just tender but still crisp.
• 4. Add the cut Parotta pieces to the pan, tossing to combine with the vegetables.
• 5. Sprinkle the 0.5 tsp Salt over the mixture and stir‑fry for 1 minute to distribute seasoning.
• 6. Pour in the 1.5 tbsp Tomato Ketchup, 1 tbsp Chilli Sauce, and 0.5 tsp Soy Sauce; toss everything together.
• 7. Continue to stir‑fry over medium heat for 3‑4 minutes until the Parotta is well coated, heated through, and slightly crispy at the edges.
• 8. Taste and adjust seasoning if needed (optional extra pinch of salt or chilli sauce).
• 9. Remove from heat and transfer to a serving plate.

🔥 Serve

• Serve the Chilli Parotta hot, garnished with a few extra sliced green chillies for extra kick if desired.
• Pair with a side of cooling cucumber raita or plain yogurt dip.
• Accompany with lemon wedges for a bright citrus note.