Kaima Parotta or Chilli Parotta - Vegetarian

Inspired by the Chilli parotta eaten in various South Indian Digs such as Sharavana bhavan and Annapurna...

Ingredients:

Malabar parotta - (frozen)- 4- small - pan heated to a soft consistancy and chopped into 1 inch bits

Onions - 1 small chopped



Tomatoes - 2 large purreed
1/2 onion - minced
1/2 - Bell pepper - chopped into 1 inch cubes
small piece of cauliflower - chopped into small pieces
1 potato - chopped
peas
Garlic and ginger paste - 2 tspns

The masala mix:

chilli powder
turmeric
ketchup - 1 spoon
dhania ( coriander powder) - 1 spn
Cilantro leaves
curry leaves
Shan Tikka Masala
Dhania/ mint ground into a paste

Prep method:

Heat oil in a pan ( make this a Wok style pan for a better result).  Add the ginger garlic paste.  Fry till golden.  Add onions and fry till its transparent and sizzling.  Add the bell peppers, potatoes, Cauliflower, peas and fry until the veggies get a slightly roasted look.  Then add the tomato puree.
After about 3 mins of frying on med. heat, add the masala mix one by one, stirring in between every addition.

Add a small sprinkling of water if the masala is dry-ish and cover.  Let the steam cook the veggies.  Once the veggies are done cooking and the whole mix is in a semi dry state, Add the pieces of paratha and mix well.  Stir well and let it soak up the gravy and the spices in a low heat for about 5 minutes, stirring constantly.

Add Coriander leaves, a wedge of lime / lemon and serve with raitha.