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

Last Updated on 2 months by Neha Deshmukh

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

Introduction

Okay, let’s be real – sometimes you just want something delicious and satisfying, but you don’t want to spend hours in the kitchen. This Spicy Indo-Chinese Parotta Stir-Fry is exactly that! I first stumbled upon this recipe when I was craving something a little different, a fusion of flavors that would wake up my tastebuds. It’s become a weeknight staple ever since, and I’m so excited to share it with you. It’s quick, easy, and seriously addictive.

Why You’ll Love This Recipe

This isn’t your average parotta dish! It’s a fantastic way to use up frozen parottas (hello, convenience!), and the Indo-Chinese spice blend is just incredible. It’s a little bit spicy, a little bit tangy, and totally flavorful. Plus, it comes together in under 30 minutes – perfect for busy evenings.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 Frozen parotta pieces
• 1 medium Onion
• 0.5 Capsicum (bell pepper)
• 5-6 Garlic cloves
• 1 tablespoon Ginger, grated
• 3 Green chillies
• 3 tablespoon Coriander leaves, chopped
• 1 teaspoon Kashmiri red chilli powder
• 0.5 teaspoon Sambar powder
• 0.5 teaspoon Garam masala
• 1 tablespoon Tomato chilli sauce
• 1 teaspoon Soya sauce
• 2 tablespoon Spring onion, chopped
• 2 tablespoon Grated carrot
• 1 tablespoon Oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Frozen Parottas: Seriously, these are a lifesaver. They cut down on prep time so much. But if you’re feeling ambitious, homemade parottas work beautifully too!
• Kashmiri Red Chilli Powder: This is my secret weapon for that gorgeous red color and mild heat. It adds a lovely vibrancy to the dish without being overpowering.
• Indo-Chinese Spice Blend: The combination of sambar powder, garam masala, and chilli powder is what gives this stir-fry its unique flavor. Don’t be afraid to experiment with the ratios to find your perfect balance!
• Ginger & Garlic: Freshly grated is always best for maximum flavor. Trust me, it makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those parottas ready. Toast the frozen parottas in a pan until they’re golden brown and slightly crispy. Once cooled, cut them into bite-sized pieces.
2. Now, heat the oil in a large pan or wok. Add the crushed garlic, grated ginger, and chopped green chillies. Sauté for a minute or so until fragrant – you want your kitchen to smell amazing!
3. Add the cubed onions and cook until they become translucent. Then, toss in the capsicum strips and cook until they’re slightly softened.
4. Time for the spice magic! In a small bowl, mix together the Kashmiri red chilli powder, sambar powder, garam masala, tomato chilli sauce, and soya sauce. Add a pinch of salt to taste.
5. Add the parotta pieces to the pan and pour the spice mixture over them. Toss everything thoroughly to ensure the parottas are evenly coated.
6. Finally, garnish with chopped coriander leaves, grated carrot, and spring onions. Serve immediately while it’s hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when toasting the parottas. Work in batches if necessary to ensure they get nice and crispy.
• If the stir-fry seems a little dry, add a splash of water or soya sauce to loosen it up.
• Taste as you go! Adjust the spice level and seasoning to your liking.

Variations

• My Family’s Favorite: My kids love it when I add a handful of shredded cabbage to the stir-fry. It adds a nice crunch!
• Friend’s Request: A friend asked me to add paneer cubes for extra protein. It was a delicious addition!
• Extra Veggies: Feel free to throw in other veggies like beans, peas, or mushrooms.

Vegan Adaptation

Making this vegan is super easy! Just make sure your tomato chilli sauce and soya sauce are vegan-friendly. Most are, but it’s always good to double-check.

Spice Level Adjustment

• Mild: Reduce the amount of green chillies to 1 or 2, and use a milder chilli powder.
• Medium: Stick to the recipe as is.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

Need a quick snack for Diwali or Holi? This parotta stir-fry is perfect! It’s easy to make in large batches and is always a crowd-pleaser.

Gluten-Free Option

If you’re gluten-free, simply use gluten-free soya sauce. There are plenty of great options available these days.

Serving Suggestions

This parotta stir-fry is fantastic on its own, but it’s even better with a side of raita (yogurt dip) to cool things down. A simple cucumber salad also complements the flavors beautifully.

Storage Instructions

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

FAQs

Is this recipe suitable for a quick weeknight meal?

Absolutely! That’s exactly why I love it. It takes less than 30 minutes from start to finish.

Can I use homemade parottas instead of frozen ones?

Yes, definitely! Homemade parottas will add an extra layer of flavor and texture.

What is the best way to adjust the spice level of this dish?

Adjust the number of green chillies and the amount of chilli powder. Start with less and add more to taste.

Can I add vegetables like beans or peas to this stir-fry?

Yes, go for it! Feel free to add any veggies you like.

How can I make this dish ahead of time?

You can chop the vegetables and prepare the spice mixture ahead of time. Store them separately in the refrigerator and then quickly stir-fry everything when you’re ready to eat.