I had 2 readers asking for chilli parotta recipe but frankly speaking I have never tried it at home at all. So searched for few recipes and this hotel style chilli parotta recipe pulled me so bookmarked the recipe long back. I had few leftover parottas so finally tried it last week.I love egg kothu parotta more than the spicy chilly parotta :)
Chilli Parotta Recipe - IngredientsRecipe Reference: Cooking Corner Serves: 2Cooking Time: 30 mins
Parottas - 4 small sized
Onion - 1
Green Capsicum - 1 small sized
Tomato sauce - 1/2 tbsp
Coriander leaves - 1/2 tbsp chopped
Oil - 2 tsp + 1 tbsp
Salt - to taste
To saute & grind to a paste:Onion - 1
Tomato - 1
Poppy seeds - 1 tsp
Cashews - 3
Ginger - 1/2 inch piece
Garlic - 3 cloves
Chilli powder - 3/4 tsp
Coriander powder - 3/4 tsp
Garam masala powder - 1/2 tsp
1.Chop the parottas with a kitchen scissor into small squares(Actually the parottas need to be deep fried but the parotta is already fattening...so I opted to toast them).Toast them in a dosa tawa for 3-5mins, set aside.Heat 2tsp oil in a pan - add onion, garlic and saute till slightly browned then add tomatoes and saute till raw smell leaves and is mushy.Add the spice powders and give a quick stir.
2.Once it shrinks, add cashews and poppy seeds saute for 2mins. Allow it to cool and then grind it to a fine paste.Set aside.
3.Heat oil, add onion saute till slightly browned then add green chillies followed by capsicum saute for 2mins. Then immediately add the tomato onion paste, tomato sauce and required salt.
4.Add a tbsp of water (just to make the mixture loose so that the parottas can soak it up) and allow it to boil for 2mins. Then add the parotta pieces and toss so they are uniformly covered by the paste. Cook this on a medium high flame till the mixture becomes dry.Garnish with chopped coriander leaves and switch it off.
Serve hot with onion raita!My Notes:
- If you want you can skip coriander leaves and add spring onions instead. You can add chopped spring onions along with onion while sauteing and then use few for garnishing too.
- You can a pinch of pepper powder.While serving add a tsp of lemon juice.
- Use kashmiri red chilli powder for the bright red color as in restaurants.
- You can deep fry the parotta pieces too. You can use frozen parottas.