Parotta Recipe- Spicy Indo-Chinese Parotta Stir-Fry with Capsicum & Garlic

Last Updated on 4 months by Neha Deshmukh

Parotta Recipe: Spicy Indo-Chinese Parotta Stir-Fry with Capsicum & Garlic

Introduction

Okay, let’s be real – leftover parottas are the best kind of leftovers, right? They’re just begging to be transformed into something new and exciting. I stumbled upon this recipe a few years ago when I was determined to use up some parottas before they got stale, and it’s been a family favorite ever since! It’s a fantastic fusion of Indian and Chinese flavors – spicy, savory, and seriously addictive. This Spicy Indo-Chinese Parotta Stir-Fry with Capsicum & Garlic comes together in under 30 minutes, making it perfect for a quick weeknight meal or a fun weekend snack.

Why You’ll Love This Recipe

This isn’t your average parotta recipe! Here’s why I think you’ll absolutely adore it:

• Quick & Easy: Ready in just 15 minutes of cooking time.
• Flavorful: A delicious blend of Indian spices and Chinese sauces.
• Waste-Reducing: A brilliant way to use up leftover parottas.
• Customizable: Easily adjust the spice level and add your favorite veggies.
• Crowd-Pleaser: Everyone loves a good stir-fry!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 leftover parottas
• 1 large onion, sliced
• 1 medium green capsicum (bell pepper), sliced
• 3 cloves garlic, minced
• 1/2 inch ginger, grated
• 2 green chilies, slit (adjust to your spice preference)
• 1/2 tsp red chili powder
• 1 1/2 tsps soy sauce
• 2 tbsp tomato sauce
• 1/4 tsp garam masala powder
• 1-2 tsp lemon juice
• 2-3 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things that make this recipe sing:

• Parotta: Seriously, any leftover parotta works – plain, stuffed, even a little bit dry. Don’t worry about perfection!
• Soy Sauce: This is where the Chinese influence comes in. It adds a lovely umami depth. I prefer a regular soy sauce, but you can experiment with dark soy sauce for a richer color.
• Garam Masala: The heart of Indian flavor! This warm spice blend adds complexity and aroma. You can find it at most Indian grocery stores, or even in the spice aisle of many supermarkets.
• Green Chilies: Feel free to adjust the number of green chilies based on how spicy you like things. Removing the seeds will also reduce the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear those leftover parottas into bite-sized pieces or cut them into strips with a knife. Set them aside – we want them ready to go.
2. Heat the oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté for just a few seconds until fragrant (you don’t want it to burn!).
3. Now, toss in the grated ginger and slit green chilies. Sauté for another 30 seconds, then add the sliced onions. Cook on high flame for about 3 minutes, until the onions are softened and slightly browned.
4. Add the sliced capsicum and cook for another 3 minutes, until it’s tender-crisp.
5. Time for the magic! Stir in the red chili powder, garam masala powder, soy sauce, and tomato sauce. Mix everything well to coat the vegetables.
6. Add the torn parotta pieces to the pan and toss vigorously to ensure they’re coated with all those delicious spices. Roast on high flame for about 1 minute, stirring constantly.
7. Turn off the heat. Squeeze over the lemon juice and garnish with freshly chopped spring onions and coriander leaves.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, work in two batches to ensure everything cooks evenly.
• High heat is key for a good stir-fry. It helps to create that slightly charred, smoky flavor.
• Taste and adjust the seasoning as needed. Add more soy sauce for saltiness, red chili powder for heat, or lemon juice for tang.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: For a milder flavor, reduce or omit the red chili powder and green chilies. For extra heat, add a pinch of cayenne pepper or a dash of chili oil.
• Vegan Adaptation: Use vegan parottas (many Indian restaurants offer them) and ensure your soy sauce doesn’t contain any hidden animal products.
• Festival Adaptations: This makes a fantastic quick snack for festivals like Diwali or Holi! It’s perfect for serving to guests or enjoying with family. My aunt always makes a huge batch for Diwali.

Serving Suggestions

This parotta stir-fry is delicious on its own, but here are a few ideas for serving it:

• Serve it as a side dish with your favorite Indian curry.
• Pair it with a cooling raita (yogurt dip).
• Enjoy it as a light lunch or dinner.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Can I use store-bought parottas? Absolutely! Store-bought parottas work perfectly well in this recipe.
• What is the best way to reheat leftover parottas for this recipe? You can quickly reheat them in a dry pan for a few seconds per side, or wrap them in a damp paper towel and microwave for 10-15 seconds.
• Can I add other vegetables like carrots or cabbage? Yes, definitely! Feel free to add any vegetables you like. Just adjust the cooking time accordingly.
• Is it possible to make this dish without soy sauce? You can try substituting with a little bit of Worcestershire sauce or a pinch of salt and a dash of vinegar, but the flavor won’t be quite the same.
• What is Garam Masala and where can I find it? Garam masala is a blend of ground spices common in Indian cuisine. You can find it at most Indian grocery stores or in the spice aisle of many supermarkets.