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chilli parotta in a bowl placed on a marble along with a fork and a glass of water.
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5 from 2 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Snack
Cuisine: Indian
Diet: Vegetarian
Servings: 2
Calories: 316kcal
Author: Geetha

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 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

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 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!

Video

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