As I told you all before’ Indo-Chinese is a new style’ branching out of Indian cuisine. It could not be found in China, Burma or Malaysia…nowhere else, except India.:) This could be whipped in few minutes using only 4 main Chinese ingredients…the soy sauce, chili sauce, MSG(or Ajino motto) and green onions. Prepared to suit the needs of highly evolved palate…for hot and spicy food’ of course:)
Now imagine, the Parotta + Kothu Parotta concept’ being fused with Chinese ingredients = Chili Parotta was thus born:):)
Here you go, enjoy this delicacy and write to me.
Parotta – 2-4 torn into pieces
Bell pepper 1 large diced
Onion 1 large cubed
Garlic 4-7 cloves – chopped finely
Green chilies 2 finely chopped
MSG 1 pinch – optional
Soy sauce few spoons
Chili sauce – as per taste
Tomato ketchup – few spoons
Green onions – 4 finely chopped to garnish
Sesame oil few spoons.
Heat a large wok, add oil. Throw in chilies, garlic, onions and followed by all the sauces and ketchup. Fry real good.
Now add the parotta pieces and capsicum…fry over high heat for few minutes and remove from heat.
Garnish them with green onions. Serve warm as dinner.