Chilli Parotta
Chilli Parotta , a classic street food popular in Tamil Nadu.This Yummy&Spicy Chilli Parotta is a easy dish using capsicum and parotta which gives restaurant taste.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 4medium Parottas
- 1 onion
- 2 green capsicum
- 1tbsp Tomato sauce
- 3/4tsp chilli powder
- 1/2 tbsp coriander leaves
- 3tbsp Oil
- Saltto taste
To Saute And Grind To A Paste:
- 1 small Big onionchopped roughly
- 1small tomatochopped roughly
- 1tsp Poppy seeds
- 3 cashews
- 1/2inch Ginger
- 4cloves garlic
- 3/4tsp coriander powder
- 1/2tsp Garam masala powder
Instructions
- Chop the parottas with a kitchen scissor into small squares.Toast them in a dosa tawa for 3-5mins, set aside(Actually the parottas need to be deep fried but the parotta is already fattening…so I opted to toast them).Heat 2tsp oil in a pan – add onion, garlic and saute till slightly browned then add tomatoes and saute till raw smell leaves and is mushy.Add the spice powders except red chilli powder and give a quick stir.
- Once it shrinks, add cashews and poppy seeds saute for 2mins. Allow it to cool and then grind it to a fine paste.Set aside.
- Heat oil, add onion saute till slightly browned then add green chillies followed by capsicum saute for a min, just toss it. Then immediately add the tomato onion paste, tomato sauce and required salt.
- Add red chilli powder,Keep sauteing till the mixture is semi dry, Then add the parotta pieces and toss so they are uniformly covered by the paste. Cook this on a medium high flame for 2mins till the mixture becomes dry.Garnish with chopped coriander leaves and switch it off.
- Garnish with coriander leaves while serving and serve with onion raita!
My Notes:
- If you want you can skip coriander leaves and add spring onions instead.
- You can add chopped spring onions along with onion while sauteing and then use few for garnishing too.
- Make sure the masala paste should be less else the parotta will become very soggy.
- You can a pinch of pepper powder.While serving add a tsp of lemon juice.
- Use kashmiri red chilli powder for the bright red color as in restaurants.
- You can deep fry the parotta pieces too. You can use frozen parottas or readymade half cooked parottas, cook them in dosa tawa then chop them into squares.
Recipe Notes
