Chilli Parotta recipe with step by step photos. Chilli Parotta is a classic Indian Street food that is more popular across South India. Its fusion cooking the South Indian Parotta in an Indo Chinese style. It also makes a perfect dinner indulgence when you are not counting calories.
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. Having said that, one can only make this guilty indulgence perfectly acceptable by shallow frying the parotta unlike we see them deep frying them at fast food joints and restaurants.
Chilli Parotta is one food that was much loved that even the restaurants had to come up with their versions to meet the public demand. My kids love it, so I always make it a point to make it at least once a month either with fresh homemade parottas or with store bought parottas.
There is one restaurant along the highway to my hubby’s hometown in which this chilli parotta is served piping hot with onion raita. It tastes so awesome and perfect. Its soft, mildly chewy yet not hard that makes swallowing difficult. I had also shared this South Indian Mushroom Curry recipe that was shared by a lady selling paniyarams there.
This recipe is from a fast food corner near my home where chilli parotta is a fast moving item from their menu. The person who works there also happens to work part time in my apartment and shared by him. The only change I did was to shallow fry the parottas instead of deep frying them in hot oil.
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Chilli Parotta recipe with stepwise photos:
1. Stack parottas one on top of the other and using a sharp kitchen knife cut them into strips first and then each strip into cubes. I use my kitchen scissors to do this easily.
2. Heat a pan with oil. Add onion, ginger, garlic, green chilies and saute till the onions turn translucent.
Take off stove and let it cool completely.
3. Transfer to a mixie jar. Add roasted gram dal and grind to a smooth paste using little water.
4. To the ground paste add cornflour, 2 tbsp water, mix well and keep aside.
5. Heat a deep, wide pan with 4 tbsp oil. Add the cubed parottas and toss frequently over medium low flame till it becomes crisp and crunchy. This should take 5-7 mins. Transfer to a plate.
6. Heat the remaining 2 tbsp oil in the same pan. Add curry leaves and let it splutter.Add onion and saute till translucent.
7. Add capsicum, green chilies and cook over high flame for 1 min tossing frequently.
8. Add red chili, tomato, soy sauces, red chili powder, black pepper, salt and mix well over high flame.
9. Add the ground onion paste and cook over high flame mixing well. After a minute or so it will thicken considerably.
10. Add the shallow fried parotta cubes and mix well with the masala.
11. Cook for 1-2 mins till it all comes together and the parotta cubes get heated up. Serve this chilli parotta with onion raita or ketchup.
Chilli Parotta Recipe details below:
Chilli Parotta Recipe
Ingredients
- Parottas - 3 nos fresh or store bought
- Onion - 2
- Red chili sauce - 1 tbsp
- Tomato sauce - 2 tbsp
- Soy sauce - 1 tsp
- Green chilies - 3
- Capsicum - 1
- Curry leaves - 2 sprigs
- Red chili powder - 1 tsp
- Black pepper powder - 1/2 tsp
- Salt - to taste
- Oil - 6 tbsp divided
For the paste:
- Onion - 1
- Ginger - 1 inch piece
- Garlic - 3 pods
- Green chilies - 2
- Roasted Gram or Chutney dal - 1 tbsp
- Cornflour or cornstarch - 1 tsp
- Oil - 1 tsp
Instructions
Preparation:
- Chop onion into juliennes. Cube capsicums and slit the green chilies.
For the paste:
- Heat a pan with oil. Add onion, ginger, garlic, green chilies and saute till the onions turn translucent.
- Take off stove and let it cool completely.
- Transfer to a mixie jar. Add roasted gram dal and grind to a smooth paste using little water.
- To the ground paste add cornflour, 2 tbsp water, mix well and keep aside.
How to make Chilli Parotta:
- Stack parottas one on top of the other and using a sharp kitchen knife cut them into strips first and then each strip into cubes. I use my kitchen scissors to do this easily.
- Heat a deep, wide pan with 4 tbsp oil. Add the cubed parottas and toss frequently over medium low flame till it becomes crisp and crunchy. This should take 5-7 mins. Transfer to a plate.
- Heat the remaining 2 tbsp oil in the same pan. Add curry leaves and let it splutter.Add onion and saute till translucent.
- Add capsicum, green chilies and cook over high flame for 1 min tossing frequently.
- Add red chili, tomato, soy sauces, red chili powder, black pepper, salt and mix well over high flame.
- Add the ground onion paste and cook over high flame mixing well. After a minute or so it will thicken considerably.
- Add the shallow fried parotta cubes and mix well with the masala.
- Cook for 1-2 mins till it all comes together and the parotta cubes get heated up.
- Serve this chilli parotta with onion raita or ketchup.
HI Radhika,
Im interested in d chilli parotta making.Is the red chilli sauce , dry red chilli paste?
Hi Kalpana, It is not red chili paste but you get bottled red chili sauce itself in supermarkets. If you don’t have it, then increase the green chili sauce and red chili powder in the recipe to suit your spice level.