Post by Allu on Sept 12, 2020 6:50:20 GMT
Ingredients
Parotas 5 to 6
Boiled white channa 3/4 cup
Onion 2 medium size
Carrot 1
Capcicum 1
Green chillies 2 to 3
Turmeric power 1/4 tsp
Garam Masala 1 1/2 tsp
Ginger and garlic paste tsp optional
Cooking oil 1 tbsp
Ghee 1 tbsp
Salt to taste
Coriander for garnishing
Method
Slice the parotas into rectangular pieces
Cut the vegetables into elongated and thin pieces and green chillies to be slit into halves
In a hot kadai add oil, ginger and garlic paste, onions, green chillies and the vegetables and add a little salt and cook till it's tender. Add the cut parotas and the boiled channa, saute this for 5 mts. Add turmeric powder, garam masala powder, salt and ghee. Sprinkle some water and cook it for about 5 to 10 mts till the masalas are absorbed into the dish. Garnish it with coriander.
Serve with onion raitha.
* This can be made with left over chapathis/phulkas too.
Parotas 5 to 6
Boiled white channa 3/4 cup
Onion 2 medium size
Carrot 1
Capcicum 1
Green chillies 2 to 3
Turmeric power 1/4 tsp
Garam Masala 1 1/2 tsp
Ginger and garlic paste tsp optional
Cooking oil 1 tbsp
Ghee 1 tbsp
Salt to taste
Coriander for garnishing
Method
Slice the parotas into rectangular pieces
Cut the vegetables into elongated and thin pieces and green chillies to be slit into halves
In a hot kadai add oil, ginger and garlic paste, onions, green chillies and the vegetables and add a little salt and cook till it's tender. Add the cut parotas and the boiled channa, saute this for 5 mts. Add turmeric powder, garam masala powder, salt and ghee. Sprinkle some water and cook it for about 5 to 10 mts till the masalas are absorbed into the dish. Garnish it with coriander.
Serve with onion raitha.
* This can be made with left over chapathis/phulkas too.