Description
1. Cut the parota into equal size pieces
| Ingredients | |
|---|---|
| 2 nos | Parotha (chopped) |
| Oil (for sauteing) | |
| 2 nos | Cinnamon stick |
| 3 nos | Cloves |
| 1 nos | Onion (cut lengthwise) |
| 2 nos | G.chillies |
| Curry leaves | |
| 1 tsp | Ginger & garlic paste |
| 2 nos | Tomato |
| 1 | Coriander /dhania powder |
| 1 tsp | Chilli podwer |
| 1 tsp | Garam masala powder |
| Salt (as per taste) | |
| 2 tsp | Corn flour (white) |
| Coriander leaves (chopped ) | |
| Red color powder |
Instructions
Masala preperation
Add oil in a pan
Add cinnamon sticks & cloves, next add the onion & fry well.
Now add ginger garlic paste and fry till the raw smell is out.
now add the tomatoes (grind 1 tomato into paste & add) fry fro two mins
1 more tomato has to chopped & added.
now add the powders(chilli, coriander, garam masala) one by one fry till the oil is seperated
now mix the corn flour & red color powder in (1/4 to 1/2) glass of water and add it .
Mix well (remove from flame even before a minute
remove from the flame quickly or else the corn flour will make the masala thick & will stick to the pan.
Now add the parota mix well close it with a lid & keep for 5 minutes
Don't keep in flame after adding parota
garnish with chopped coriander leaves
serve hot with lemon piece & raith (curd & onion mix)
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