Chilli Parotta

சில்லி பரோட்டா – Chilli Parotta

Chilli Parotta is a famous dish in many South Indian restaurants. This variety of parotta is a plain parotta shredded into small, bite sized pieces mixed with sautéed onions, tomatoes and some spices. Bell pepper and peas also included some times in the preparation. It is usually garnished with cilantro or green onions. This dish is often served at restaurants with a side of raita or tomato sauce. This is my family’s all time favorite food especially my kids always ask me to prepare this.

விரிவான படவிளக்கங்களுடன் தமிழில் செய்முறை இங்கே.

Ingredients for Chilli Parotta

Parotta Frying spices

Plain parotta – 4 (cooked)
All purpose flour – 2 tbs
Corn flour – 2 tbs
Chilli powder – 1 tsp
Garam masala – 1 tsp
Salt as needed

Sauce Ingredients

Onion – 1 (finely chopped)
Tomato – 1
Ginger – 1 tsp (finely chopped)
Garlic – 1 tsp (minced)
Oil – frying + 2 tbs
Green chilli – 2
Red onion – 1/2 (cubed)
Green bell pepper – 2 tbs (cubed)
Ketchup/ tomato sauce – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1 tsp
Chilli sauce – 1 tsp
Red food color pinch (optional)
Cilantro – 1 tbs + garnish
Mint for garnish
Lemon pieces for garnish (optional)
Salt as needed

Directions

Fry Parotta

Cut the parotta into bite size pieces.
Add all purpose flour, corn flour, garam masala and chili powder in a mixing bowl.
Pour little bit of water and mix well to dosa batter consistency.
Add all the sliced parotta pieces and mix well.
Fry all the parotta pieces in medium flame.

Make Chili Parotta

Heat oil in a pan and add ginger, garlic and green chilli.
Sauté them a little and add chopped onion.
Stir fry the onion until golden brown and add chopped tomatoes.
Sauté the tomatoes until mushy then add chilli powder & garam masala.
Mix everything well and add ketchup & chilli sauce.
Add chopped cilantro and mint then mix everything well.
Now add the cubed onion and green bell pepper.
Sauté just 30 seconds and pour 1/2 cup of water.
Add red food colour and mix well.
When water starts boiling add the fried parotta.
Coat spice mix all over the fried parotta.
Switch off the flame when the gravy thickens.
Garnish with cilantro.
Chilli parotta ready.
Serve with lemon pieces and raita.

Notes

When you feel your chili parotta is spicy, add little bit of sugar or jaggery.
If you want to avoid deep frying parotta, you can alternatively pan fry the parotta.
Over fried parotta tastes hard and less fried parotta becomes soggy in the recipe.