Ingredients:

Parottas - 3 nos (fresh or store bought)
Onion - 2
Red chili sauce - 1 tbsp
Tomato sauce - 2 tbsp
Soy sauce - 1 tsp
Green chilies - 3
Capsicum - 1
Curry leaves - 2 sprigs
Red chili powder - 1 tsp
Black pepper powder - 1/2 tsp
Salt - to taste
Oil - 6 tbsp (divided)

For the paste:


Onion - 1
Ginger - 1 inch piece
Garlic - 3 pods
Green chilies - 2
Roasted Gram or Chutney dal - 1 tbsp
Cornflour or cornstarch - 1 tsp
Oil - 1 tsp






Preparation:


Chop onion into juliennes. capsicums and  green chilies.

For the Paste:

Warm a container with oil. Include onion, ginger, garlic, green chilies and saute till the onions turn translucent.

Take off stove and let it cool totally.

Transfer to a mixie jar. Add roasted gram dal and grind to a smooth paste using little water.

To the ground glue include cornflour, 2 tbsp water, blend well and keep aside.

Method to make Chili Parotta:

Stack parottas one over the other and utilizing a sharp kitchen cut them into strips first and afterward each strip into solid shapes. I utilize my kitchen scissors to do this effortlessly.

Warmth a profound, wide skillet with 4 tbsp oil. Include the cubed parottas and hurl often finished medium low fire till it ends up noticeably fresh and crunchy. This should take 5-7 mins. Exchange to a plate.

Warmth the rest of the 2 tbsp oil in a similar dish. Include curry leaves and let it splutter.Add onion and saute till translucent.

Include capsicum, green chilies and cook over high fire for 1 min hurling as often as possible.

Include red bean stew, tomato, soy sauces, red stew powder, dark pepper, salt and blend well finished high fire.

Include the ground onion glue and cook over high fire blending admirably. Following a moment or so it will thicken extensively.

Include the shallow broiled parotta 3D squares and blend well with the masala.

Cook for 1-2 mins till everything meets up and the parotta 3D squares get warmed up.

Serve this bean stew parotta with onion raita or ketchup.