Chilli Parotta – a classic spicy street-side dish from Tamil Nadu. Parotta cut into bite-sized pieces are tossed with onion, mixed peppers and spices. This delicious dish gets ready in 15 minutes and doesn’t involve any grinding or complex cooking process. It makes a quick evening snack or dinner on lazy days and one of the best options to use up leftover parottas.
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This south Indian street food is quite popular in many restaurants across Tamil Nadu. Chilli parotta is not the same as other popular street food kothu parotta rather a variation of it in many ways. For Kothu Parotta, the parotta is shredded roughly and stir-fried with vegetables/meat and curry sauce. But to make chilli parotta, parotta is chopped into bite-sized pieces and then stir-fried with onion, peppers and sauce.
There are two versions of this dish, the first version is a restaurant-style and lengthy process that involves deep-frying and grinding vegetables and spices. The battered bite-sized parotta pieces are deep-fried and then sauteed in a freshly ground masala paste, onion, mixed peppers and dry spices. The second version is quick and easy and it makes an ideal option to fix the dinner on busy days. The bize-sized pieces are tossed with onion, pepper cubes, spices and tomato ketchup. Today I’ll show you how to make a quick version.
Watch how to make Chilli parotta
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Chilli Parotta recipe variations
If you do not have a chilli sauce, use red chilli powder or a red chilli paste. To make red chilli paste, soak red chillies in little warm water for 10 minutes and grind it to a smooth paste.
A handful of vegetables such as carrots, beans, peas, cabbage makes a healthy and nutritious addition.
Use wheat parottas for a healthier version.
Ingredients
Vegetables: I’ve used onion, mixed peppers (capsicum), curry leaves, green chillies, coriander.
Liquids: Oil and little water to make a sauce.
Sauces and Spices: Coriander powder, garam masala, chilli sauce, tomato ketchup.
Flatbread: I’ve used parottas made with plain flour (maida) but you can use wheat flour parottas too.
Instructions
Cut each parotta into bite-size pieces and keep it aside.
Heat oil in a pan, saute green chillies and curry leaves.
Saute onions with a pinch of salt until they start to soften.
Add mixed peppers and saute for couple of minutes.
Now add coriander powder followed by garam masala, chilli sauce, tomato ketchup, salt and little water.
Toss chopped parotta and coriander until well coated with sauce.
Serve delicious chilli parotta with raita or enjoy on its own with a cup of Masala Chai.
Notes
Adjust spices to suit your preference.
I have used frozen parotta, thawed and cooked as per instructions on the packet. You can use leftover parotta too.
You can use only green peppers, I have used mixed peppers to make it more colourful and appealing.
I’ve used ginger-garlic paste, you can swap it with either finely chopped or crushed.
Adding a pinch of salt to onions helps bring the moisture out of onions and help them cook faster.
More South Indian recipes
Chilli Parotta
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml
- 3 Parotta cooked, each cut into bite-size pieces
- 1.5 tbsp Oil
- few Curry Leaves
- 1 cup (125 gms) Onion 1 large, cut into cubes
- 1 tsp Ginger Garlic Paste
- 3 Green Chillies cut to half and slit
- 1 cup (143 gms) Mixed Peppers (Capsicum) cut into cubes
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- as required Salt
- 1 tbsp Chilli Sauce
- 2 tbsp Tomato Ketchup
- handful Coriander chopped
Instructions
- Cut each cooked parotta into bite-size pieces. Keep them aside.
- Heat oil in a pan on medium-low heat.
- Add curry leaves, green chillies, saute for few seconds.
- Now add onion, ginger-garlic paste and a pinch of salt. Increase the heat slightly and saute for 2-3 minutes or until onion starts to soften.
- Add mixed peppers, saute and cook for couple of minutes.
- Now add coriander powder followed by garam masala, chilli sauce, tomato ketchup and salt.
- Stir well, add water. reduce the heat slightly and cook for 3-4 minutes.
- Now add chopped parotta and mix until well coated with sauce.
- Finally, add chopped coriander and mix well.
- Piping hot and delicious chilli parotta is ready to devour!
Video
Notes
Nutrition
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- Potato 65
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- Tomato Kurma (Thakkali Kurma)
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- Vegetable Chettinad
KEEP IN TOUCH
Do let me know if you make this quick and delicious chilli parotta. I love to get feedback from readers.
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