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1: Heat oil and fry the parotta until it starts to get crisp. Remove it from the pan.

2: In the same pan, add the ginger, garlic, green chilli and curry leaves. Add the onion and saute until it turns translucent.

3: Add the Kashmiri chilli powder, coriander powder, garam masala, salt and tomatoes. Saute for 1 minute or until the raw smell of the spices disappears.

4: Add the diced onion and capsicum. Toss on high flame for 1 minute.

5: Add the tomato ketchup and red chilli sauce. Mix well.

6: Add the fried parotta and saute for 1 minute. Finish with fennel powder and coriander leaves.