Chilli Parotta

1. Use your hands to tear the parathas into bite-sized shreds, or you can use a knife to cut them into strips.
2. In a heavy bottomed pot, heat oil and add minced garlic. Sauté the garlic on high flame for a few seconds. 
3. Add onions, green chilies and minced ginger in the pot and sauté them for 3-4 minutes on high flame, before adding capsicums and sautéing for another 3 minutes,
4. Add garam masala powder, red chili powder, tomato sauce, soy sauce, and salt in the pot and toss and stir the contents frequently to prevent them from burning.
5. Now add the shredded parottas in the pot and continue to roast the contents on high flame for I minute.
6. At last, squeeze lemon juice in the pot, stir and turn off the flame.
7. Transfer the chili Parotta to a serving dish and garnish with fresh coriander and spring onions. Enjoy!

Trivia:

• There are different kinds of parottas that you can try; include Kothu Parotta, Ceylon Parotta, Veechu Parotta, Virudhunagar Ennai Parotta, Coin Parotta and Malabar Parotta.