1. Cut the parota into equal size pieces
|2 nos||Parotha (chopped)|
|Oil (for sauteing)|
|2 nos||Cinnamon stick|
|1 nos||Onion (cut lengthwise)|
|1 tsp||Ginger & garlic paste|
|1||Coriander /dhania powder|
|1 tsp||Chilli podwer|
|1 tsp||Garam masala powder|
|Salt (as per taste)|
|2 tsp||Corn flour (white)|
|Coriander leaves (chopped )|
|Red color powder|
Add oil in a pan
Add cinnamon sticks & cloves, next add the onion & fry well.
Now add ginger garlic paste and fry till the raw smell is out.
now add the tomatoes (grind 1 tomato into paste & add) fry fro two mins
1 more tomato has to chopped & added.
now add the powders(chilli, coriander, garam masala) one by one fry till the oil is seperated
now mix the corn flour & red color powder in (1/4 to 1/2) glass of water and add it .
Mix well (remove from flame even before a minute
remove from the flame quickly or else the corn flour will make the masala thick & will stick to the pan.
Now add the parota mix well close it with a lid & keep for 5 minutes
Don't keep in flame after adding parota
garnish with chopped coriander leaves
serve hot with lemon piece & raith (curd & onion mix)