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Chilli Parotta

Geetha Priyanka
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.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course dinner, Snack
Cuisine Indian
Servings 2
Calories 316 kcal


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


  • 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!



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. 
** Nutrional Values provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.


Calories: 316kcalCarbohydrates: 47gProtein: 6gFat: 11gSaturated Fat: 1gSodium: 768mgPotassium: 119mgFiber: 4gSugar: 10gVitamin A: 77IUVitamin C: 9mgCalcium: 52mgIron: 1mg
Keyword chilli kothu parotta, chilli parotta, easy street-side food, easy vegetarian snack, teatime snack ideas
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