- Chop the parottas with a kitchen scissor into small squares.Toast them in a dosa tawa for 3-5mins, set aside(Actually the parottas need to be deep fried but the parotta is already fattening...so I opted to toast them).Heat 2tsp oil in a pan - add onion, garlic and saute till slightly browned then add tomatoes and saute till raw smell leaves and is mushy.Add the spice powders except red chilli powder and give a quick stir.
- Once it shrinks, add cashews and poppy seeds saute for 2mins. Allow it to cool and then grind it to a fine paste.Set aside.
- Heat oil, add onion saute till slightly browned then add green chillies followed by capsicum saute for a min, just toss it. Then immediately add the tomato onion paste, tomato sauce and required salt.
- Add red chilli powder,Keep sauteing till the mixture is semi dry, Then add the parotta pieces and toss so they are uniformly covered by the paste. Cook this on a medium high flame for 2mins till the mixture becomes dry.Garnish with chopped coriander leaves and switch it off.