Chilli parotta recipe | Easy dinner ideas

Name: Chilli parotta recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 3 Frozen parotta (Spring home); 1 Onion; ½ Capsicum (¼ cup ); 5 to 6 Garlic (crushed with skin (small variety)); 1 tbsp Ginger (chopped); 3 Green chilli (slit); 3 tbsp Coriander leaves (chopped); 1 tsp Red chilli powder (Kashmiri); ½ tsp Sambar powder; ½ tsp Garam masala powder; 1 tbsp Tomato chilli sauce (or tomato sauce); 1 tsp Soya sauce; Salt as needed; 2 tbsp Spring onion; 2 tbsp Grated carrot; 1 tbsp Oil

March 21, 2010 by Raks Anand 71 Comments / Jump to Recipe

Chilli parotta is a popular restaurant food menu, but you can make it with leftover parotta at home too easily.

Perfect for a filling evening hunger pangs or even dinner/ lunch. Best way to use up leftover parotta or you can prepare with frozen parotta too.

Check out my other amazing kothu parotta recipe in this website and this goes well with simply an Onion raita.

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About
Ingredients
Why I love this recipe?
My notes
Substitutions
Step by step photos
Recipe card

About

Parotta is a south Indian layered flatbread famous in south India, especially Kerala and Tamil Nadu.

This is different from north Indian paratha or parantha which is made of wheat flour. Parotta is made with only maida/ all purpose flour.

Plain paratha by itself is popular street food in South India but such fusion recipes become popular as restaurant menu.

Chilli parotta is made by usually deep frying the parotta (or roughly torn) and then tossing it in usual Indo-Chinese base.

There are various recipes according to the person prepares it according to personal preference as well as the restaurant chef's recipe.

Since it is a fusion recipe, I go easy with what I add, but purely your choice, the recipe is totally forgiving.

Ingredients

Here are the ingredients needed to make chilli parotta. You can adjust these according to the availability or to suit your taste buds

Parotta - I used frozen parotta we get here in Singapore. It is medium thick and bit same size as roti in diameter. So please adjust the number of parotta you use according to the size you use.
Onion
Capsicum
Green chilli
Red chilli powder
Garam masala powder
Curry powder / sambar powder - I use my sambar powder as it is majorly only coriander and red chilli. So you can either use it or replace with a teaspoon of coriander powder.
Carrot, coriander leaves and spring onion for garnish.

Why I love this recipe?

Easy
Quick
Turns out perfect taste

This post is a long time pending post, my friend Sangeeta requested to post this recipe!

My notes

Add right amount of salt as needed.
Sauce, chilli powder and salt as needed in this one, otherwise it may not be balanced.
You can add lemon juice too towards end.

Substitutions

Parotta - Use whole wheat parotta for healthier choice. You can also use bread, chapati strips in place of parotta.
Soya sauce - If you do not have in stock, use a tomato along capsicum or lastly a dash of lemon juice.
Garlic - Instead of crushed ones, you can use ginger garlic paste.

Step by step photos

Prep

1. Toast parotta firstly as usual to golden brown in a pan and cool down.

2. You can use leftover parotta as well. After that, cut into desired size pieces.

I usually use knife or kitchen scissors for this. You can cut into small bite size squares or even thin strips. It's our wish how we want it to be.

3. Optionally you can deep fry the cut parotta pieces until crisp as they do in restaurants. But I don't think it's necessary. If you like crispy and do not mind calories, you can do this.

4. Chop the onions in to cubes and slice the capsicums into thin short strips.

5. Crush the garlic (with skin) and finely chop the ginger.

6. Slit the green chillies and chop the coriander leaves, spring onion green part alone.

Tossing

1. Heat a broad non stick pan with oil and add the crushed garlic firstly, followed by ginger and slit green chillies.

Continue frying until it is fragrant. Say for 30 - 60 seconds.

2. In goes cubed onion and saute until translucent.

3. Now add capsicum and saute furthermore for 30 seconds.

4. After that, add spice powders, sauces and a sprinkle of salt to balance all the taste. Note that parotta already might be having salt.

5. Give it a quick mix.

6. In goes chopped parotta. Toss well to coat everything.

7. Finally switch off the stove and add coriander, grated carrot and spring onion.

Serve hot with raita the best ever combination for this. Make sure you have a glass of water or any drink near by, coz its really HOT 😉

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5 from 1 vote