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 is one of the best options to use up leftover parottas.
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 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 dinner on busy days. The bite-sized pieces are tossed with onion, pepper cubes, spices and tomato ketchup. This is a quick and easy version restaurant style chilli parotta recipe.
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 and cabbage makes a healthy and nutritious addition.
Use wheat parottas or parathas for a healthier version.
Vegetables: I've used onion, mixed peppers (capsicum), curry leaves, green chillies and fresh coriander leaves.
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.
How to make chilli parotta?
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.
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 finely chopped or crushed ones.
Adding a pinch of salt to onions helps bring the moisture out and helps them cook faster.
More South Indian Recipes
Cucumber Kosambari: a low-calorie and healthy Karnataka's special salad made with cucumber and moong dal.
Vankaya Pacchadi: A spicy and tangy condiment, a perfect addition to a comforting meal.
Belgaum Kunda: a north Karnataka dish made by reducing and curdling the milk and cooking with caramalised sugar.
Allam Pachadi: Andhra’s special dish allam pachadi is a spicy, sour and sweet dish. This is a traditional condiment made of fresh ginger, tamarind, jaggery, and a few basic spices.
Ven Pongal: A classic south Indian special dish prepared with rice, moong dal, a few essential spices and ghee (clarified butter).
📖 Recipe Card
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 3 Parotta cooked, each cut into bite-size pieces
- 1.5 Tablespoon Oil
- few Curry Leaves
- 1 cup (or) 125 gms Onion 1 large, cut into cubes
- 1 teaspoon Ginger Garlic Paste
- 3 Green Chillies cut to half and slit
- 1 cup (or) 143 gms Mixed Peppers (Capsicum) cut into cubes
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Garam Masala
- Salt as required
- 1 Tablespoon Chilli Sauce
- 2 Tablespoons Tomato Ketchup
- Handful Coriander Leaves chopped
- 3-4 Tablespoons Water
- Cut each cooked parotta into bite-size pieces. Keep them aside.3 Parotta
- Heat oil in a pan on medium-low heat.1.5 Tablespoon Oil
- Add curry leaves, green chillies, saute for few seconds.few Curry Leaves, 3 Green Chillies
- 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.1 cup (or) 125 gms Onion, 1 teaspoon Ginger Garlic Paste, Salt
- Add mixed peppers, saute and cook for couple of minutes.1 cup (or) 143 gms Mixed Peppers (Capsicum)
- Now add coriander powder followed by garam masala, chilli sauce, tomato ketchup and salt.½ Teaspoon Coriander Powder, ½ Teaspoon Garam Masala, 1 Tablespoon Chilli Sauce, 2 Tablespoons Tomato Ketchup
- Stir well, add water. reduce the heat slightly and cook for 3-4 minutes.3-4 Tablespoons Water
- Now add chopped parotta and mix until well coated with sauce.
- Finally, add chopped coriander and mix well.Handful Coriander Leaves
- Piping hot and delicious chilli parotta is ready to devour!
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