Finally after nearly 5 months its good to be back to blogging. Prepared this parotta for our lunch today and it turned out beyond amazing. I didnt deep fry the parottas instead sauteed them in a pan. I didnt have tomato sauce or any other readymade tangy sauces at home today. So didnt add it while preparing the parotta.However if you would like to add tomato sauce you can add around 1-2tbsp for that extra tanginess in your parotta.
This is my version of the recipe and as I always say you can take inspiration from here and include/exclude ingredients based on your preference. The following measurement serves two.
If you want to prepare for a larger group I would say prepare them in batches. Try not to overcrowd the pan with two many veggies & parotta pieces. Chances are that they might mashed up and might become soggy.