Chilli Parotta Recipe
Popular street food Chilli Parotta recipe with step by step photos.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
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.