Chilli Parotta Recipe
Popular street food Chilli Parotta recipe with step by step photos.
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.
