Chili Parotta

 

Parotta - 3
Capsicum, cubed - 1

For the Tomato Gravy:
Onion - 1
Green chillies - 2
Ginger, Garlic- 1 tablespoon together
Tomato - 1
Kashmiri chilli powder - 1 teaspoon
Coriander powder- 1 teaspoon
Garam Masala powder- 1/4 teaspoon
Curry leaves- 2 strand
Cinnamon bark- 1 small piece
Cloves-2
Cardamom-2
Oil- 3 teaspoons
Salt- to taste

To Grind as Paste:
Coconut- 1/4 cup
Cashew nuts- 5-6

1.Chop or cut the parottas to small pieces.
2.Grind coconut and cashew nuts together as a fine paste. First powder it inside the blender then add water and grind as a paste.
3.Heat oil in a pan and add Cinnamon, Cloves and Cardamom when you get the smell of it add onion and cook till translucent.
4.Add Green chillies, Curry leaves and cook for thirty seconds. Add Ginger, Garlic and cook till the raw smell leaves.
5.Add the Tomatoes and salt; cook till mushy. Add Chilli powder, Coriander powder and Garam masala powder; cook for thirty seconds.
6.Add 1/4 cup of water and cook the gravy for one minute on medium flame till starts to thicken. Now add the ground coconut paste and mix well and cook well for about a minute and switch off and keep aside.
7.In another pan heat a teaspoon of oil, add capsicum and cook till white spots starts to appear on the skin. Add the parottas and cook for a minute till the parotta gets the heat and becomes slightly crispy.
8.Now add the gravy and some curry leaves for flavour and  cook till the gravy totally is absorbed by the parotta and the parotta becomes soft.
9.Cook for about a minute or two and check for salt. Garnish with curry leaves and serve with Onion Raitha.