Chilli parotta, kothu chilli parotta. A classic and popular street food in tamil nadu and kerala made by tossing the shredded parottas with vegetables and spices.
When I go to restaurants, I would frequently order kothu parotta or chilli parotta. I love watching the street vendors making chilli parotta. It is a lovely sight. The vendor would throw the ingredients on a greased hot cast iron griddle and pound them using a heaving iron spatula.
Chilli parotta is quite heavy because of oil in parottas, but taste-wise it is simply irresistible.
To make chilli parotta, you can use readymade parottas or make them from scratch. Both ways, it tastes great. Most often, I use readymade parottas. You can tear the parottas or cut them into pieces using scissors.
I have already posted kothu parotta recipe, and I received many emails saying that you all loved it so much. The kothu parotta that I make is soft and juicy because I add salna to it.
Try chilli parotta at home, and please let me know how you liked it.
Preparation time. 10 minutes
Cook time. 20 minutes
Recipe category. breakfast
Recipe cuisine. south indian
Parotta (frozen) – 2
Onion (sliced) – 1
Tomato (finely chopped) – 2
Capsicum/bell pepper (chopped) – 1 (I used 1/2 red and 1/2 yellow capsicum)
Green chillies (finely chopped) – 2
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Chilli powder – 1 tsp
Cumin powder/seeraga thool – 1/2 tsp
Mustard seeds/kadugu – 1/4 tsp
Curry leaves – 4
Coriander leaves (finely chopped) – 2 sprigs
Salt – 1/4 tsp
Oil – 2 tbsp
Note. The ingredients shown will vary with the original quantity.
1. In a hot pan, toast the parotta to golden brown on both sides. Let it cool down, and then cut or tear it into desired size pieces. I have used scissors to cut the parottas to bite sized pieces.
Optional step. For an extra crispy taste, you can deep fry the parotta in 1/4 cup of oil. I skipped this step.2. In a wide-bottomed pan, heat 2 tbsp oil and let the mustard seeds splutter. Then add curry leaves, onion and green chillies.3. Once onion turns transparent, add capsicum. Saute for a minute and then add chopped tomatoes.4. Add turmeric powder, salt, cumin powder, and chilli powder. Stir well and then cook until the raw smell of the powders go away. 5. Add parotta pieces and stir well until parotta pieces are coated well with the masala. Switch off, and finally sprinkle coriander leaves.Now, chilli parotta is ready! Serve hot with raita of your choice.
- Once you switch off, you can add 1/2 tsp of lemon juice and give a quick stir.
- You can skip capsicum, but capsicum gives good flavor to chilli parotta.
- You can deep fry the parotta pieces in 1/4 cup of oil, but I avoided it.
Chilli parotta recipe, chilli kothu parotta recipe below: