Chilly Parotta with a Chinese twist

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Ingredients:-

  1. Parotta – 5 numbers (made with 1.5 cups of wheat flour, 3/4 tsp. of salt, a pinch of sugar, 1.5 tbsps. of oil, 1.5 tbsps. of thick curd, half a big egg and lukewarm water)
  2. Sunflower Oil –  2 tbsps.
  3. Button mushrooms – 1 cup; thinly sliced
  4. Dry red chilly – 1 number, split
  5. Spring onion whites – 1/2 cup; chopped
  6. Onion – 1/4 cup; finely chopped
  7. Greenchilly – 1 number, finely chopped
  8. Garlic – 3 big cloves; minced
  9. Celery – 2 tbsps.+ 2 tbsps; divided
  10. Carrot – 1 number, medium; julienned
  11. Cabbage – 1.5 cup; shredded
  12. Coloured capsicum – 3/4 cup; julienned
  13. Boiled chana/ white bengal gram – 1/2 cup (boiled with salt)
  14. Paneer – 1/4 cup; crumbled
  15. Soy sauce – 1.5 tsps.
  16. Red chilly garlic sauce – 2 tbsps.
  17. Tomato ketchup – 1 tbsp.
  18. pepper powder – to taste
  19. salt to  taste
  20. Spring onion greens – 1/4 cup
  21. Egg – 1 number; beaten with a pinch of salt & 1/4 tsp. pepper powder

Method:-

  1. Shred the cooked parotta into small bits. Keep aside.
  2. Heat 1 tbsp. of oil & fry the button mushrooms adding salt & pepper powder till totally dry. Keep them aside.
  3. To the same pan, add 1 more tbsp. of oil & add the split dry red chilly, minced garlic, finely chopped onion, spring onion whites, 2 tbsps. of chopped celery and greenchilly in the same order. Fry till the onion turns translucent.
  4. Stir in the cabbage, carrot, capsicum and fry for 2 minutes on medium high heat. Add the cooked chana, crumbled paneer, soy sauce, chilly sauce, tomato ketchup & the cooked mushrooms & mix well for a minute.
  5. Add the shredded parottas, spring onion greens and enough salt. Make a well in the center and add the beaten egg. Scramble the egg and mix it with the remaining ingredients. Finally add the remaining 2 tbsps. of celery, pepper powder as per taste  & remove from heat.
  6. Serve piping hot.
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