I find myself making a lot of hot potch dishes especially with left over be it fried rice or bread-upma. I had quite a few parottas sitting in the fridge that I put to good use by making kothu-parotta and Chilli Parotta, both of which are popular street food fares of Tamil Nadu.

There are a few variations of restaurant style Chilli Parotta according to the region it is prepared. A very popular version involves cutting the flaky parottas into bite sized pieces, dipping them in a thin batter of spiced flour and cornflour and deep fried till crisp before being tossed in a masala based gravy consisting of onions, caspicum and spices.

There are no ‘rules’ to be followed for street food fare like Chilli Parotta recipe. It is versatile, in the sense one can add ingredients be it spices or sauces according to one’s preference. A simple twist can transform the dish’s texture and flavor profile and make it something special.

I will not call this a healthy recipe as its very high in calories and I’m all in for eating street food when its made at home. Super spicy and delicious chilli parota. Taste heavenly with some onion raita.

Chilli Parotta – Restaurant Style / Dinner recipe

Super spicy and delicious chilli parota. Taste heavenly with some onion raita.

Prep Time : 15 mins Cooking Time : 45 mins
Serves : 3-4 Cuisine : Indian


Ingredients:
Parotta : 5 chopped into squares
Onion : 1 chopped
Tomato : 1 chopped
Capsicum : 1/2 chopped
Green chilli : 2
Ginger : 1 inch finely chopped
Garlic : 3-4 finely chopped
Tomato Sauce : 1 tbsp
Red chilly powder : 2 tbsp
Garam Masala Powder : 1 tbsp
Fennel Seed : 1 tsp
Oil : 1 tbsp + for deep frying

FOR MASALA:
Onion : 1 large chopped
Tomato : 2 large chopped
Fennel seeds : 1tbsp
Cinnamon stick : 2 pieces
Poppy Seeds : 3 tbsp
salt to taste

FOR BATTER :
Maida : 1 cup
Corn flour : 1/4 cup
Red chilly powder : 1 tsp
Garam masala powder :1 tbsp
Water as needed
Salt to taste

Pictorials:

  1. Mix ingredients given for batter with water…Dip the chopped paratha pieces in this and fry till golden.

2. For masala:

Crackle fennel and cinnamon in oil…Add in onions and tomatoes and saute well… Once cool down transfer it to mixer jar. add in poppy seeds too. Grind it to fine paste. set aside.

3. Now time to make chilli parotta. Heat oil in kadai. Crackle fennel seeds, Add in chopped ginger garlic. Saute it for a while. Then add in chopped onion, capsicum, green chillies, salt, red chilly powder, Garam masala powder. Saute it till raw smell leaves.

4. Then add in ground masala paste along with tomato sauce/ketchup. Cook it for a while. Now time to add in fried parottas and mix well to coat with masala. Garnish with coriander leaves.

Serve hot with raita.
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