Chilli Parotta
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.
Servings: 2
Calories: 316kcal
Ingredients
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 tsp 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
Instructions
- 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 tsp 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!
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.
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.
** Nutritional Values provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 316kcal | Carbohydrates: 47g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 773mg | Potassium: 123mg | Fiber: 4g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg
