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Chilli parotta recipe | Easy dinner ideas

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chilli-parotta-recipe
This post is a long time pending post,my friend Sangeeta  requested long time back to post this recipe! I was bit hesitant coz of the photography part,as I always make this for dinner,and I hate to take pictures in the night….But last week itself I promised her that,I will post it for her,but I didn’t kept my promise…So sorry Sangeeta,but it’s better to be late,than never. As I was afraid,the photos, especially the step wise pictures are really ugly,I am not satisfied,not even a 10 percent 🙁 I will make sure to update the pictures one day when I get to make in the evening and the lighting is better…  Pictures Updated!! 😎
chilli-parotta-recipe

Chilli parotta recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients

Frozen parotta – 2 

Onion – 1 

Capsicum – 1 

Garlic – 3

Ginger (optional) – 1 inch piece

Green Chilli – 3 

Coriander leaves,chopped – 3 tblsp

Red chilli powder – 1 tsp

Sambar powder – 1/2 tsp

Garam masala powder(optional) – 1/4 tsp

Chilli sauce or tomato sauce – 1 tbsp

Salt – As needed

Spring onion(Optional) – 2 tblsp

Grated carrot (optional) – 2 tblsp

Oil – 1 tblsp

Method:

  1. Toast parotta as usual to golden brown in a pan and cool down,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,…its our wish  how we want it to be.

    2. cut parotta pieces

  2. Chop the onions in to chunks and slice the capsicums into thin strips.Crush the garlic (with skin) and finely chop the ginger.Slit the green chillies and chop the coriander leaves,use the stem part too.
  3. Heat a broad non stick pan with oil and add the crushed garlic first,when it turns golden brown,add the chopped ginger and fry just a while.(I dint add ginger,as I dint had any in hand)

    4. Crushed garlic,fry

  4. Add the onion and fry till transparent ,followed by the capsicums and coriander leaves.

    5. Fry onion

  5. Fry for a minute in high flame,(and if you know tossing,toss them in such a way that it gets exposed to direct fire,it smells awesome! Or else) just fry for a minute in high flame.

    6. Add capsicum and coriander leaves

  6. Add the powders mentioned and sprinkle needed salt and add the sauce.

    7. Adding powders and sauce

  7. Lower the flame to minimum and just make sure that all gets evenly spread.

    8. mix well

  8. Add the cut parotta pieces and mix it so that everything coats the parota pieces properly.

    9. Add parotta pieces

  9. Lastly add more coriander leaves,spring onion and carrot and toss well in high flame.

    10. Mix well and garnish!

Note

  • You can add 1 chopped tomato while frying and avoid tomato/chilli sauce.
  • You can also deep fry the parotta pieces (which I hope ,no one in this era will do ,as we all are health conscious)
  • Add right amount of salt as needed. 
  • Add more sauce and chilli powder and salt as needed in this one, otherwise it may not be balanced.
  • You can add lemon juice too towards end. 

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

Reader Interactions

Comments

  9. Kanchan

    Totally new to me and loved it !

    Btw just posted about your bookmarked Vegetable Kurma .. do check it out ! It was awesome we just loved it ! Thank you 🙂

    Reply

  10. Sushma Mallya

    i cant see any ugly pic raks…whenever i come here i see such beautiful tempting pics of delicious food…chilli parota looks so delicious and spicy,havent tried it out this way till now but seems like a must try one…

    Reply

  14. SathyaSridhar

    Woooow,,chilli parota sounds really great to my ears,,, i like this veryy much,,whenever we go to saravana bhavan after to roast i will order this only i will finish everything myself alone,,, thanks for sharing dear,,take care n keep smiling

    Reply

  18. jayasri

    Beautiful, amazing photos is what i see when I come here!!, if you want to see ugly, night pics you must surely visit my blog!!, I just use my mobile for my pics!!, these parota chilli super aa irakka raji, nee yapovume alaha post pannuve.

    Reply

  30. Suparna

    yesterday we'd been to a kerala restaurant …and I had this craving for chilli parota…but the food was dissapointing 🙁 so I told S I'll make this at home sometime soon 🙂 what telepathy Raaji 🙂 🙂 thanks for the recipe 🙂
    TC

    Reply

  38. Prathibha

    I just loved d first pic dear…and as every one said the step wise pics r also very decent dear,so do not bother…
    and coming to the recipe..it looks awesome,feeling like grabbing that bowl from the 1 st pic…yummyyy

    Reply

  41. SpicyTasty

    You kidding me, the pics looks awesome. Very nice clicks.I usually don't get good pics at night. But your's doesn't even like a night pics. Very nice job. Recipe is very different and chili parota looks yummy.

    Reply

  43. RV

    Chili parota looks sinful Raji and what a gorgeous pic it is. And I loved the idea of using the frozen ones making it so convenient to cook.

    Reply

  56. Srimathi

    Hi Raji,

    Thank you for stopping by at my blog. Regarding my photos believe me, it was something I really did not put a lot of thought into. The actual pictures that I clicked were really not too good. It was when I had to pack them off for lunch that I came up with the photo.I think your photos are pretty amazing.

    Reply

  59. Meena

    Thnx for visiting my space and following it…you have a delightful space here…love the step-wise pics and the pics r just too wonderful…following you too!!!

    Reply

  71. bharathibalu

    hai,
    chilli parotta is very good in taste and also so hygienic. here after we don't eat In the hotel. we will follow ur method thank you for givng this receipe. my husand like this receipe very much. thanks a lot………………….

    Reply

  72. Unknown

    Hi Raks,I made chilly chapati using the same recipe and it turned out delicious.I refer to your recipes and there are always clear instructions for each recipe which is very helpful.

    Reply

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