Chilli Parotta Recipe

Chilli Parotta is a spicy, delicious dish made by roasting finely cut parotta and cooking it with tempered spices, onion & capsicum. Chilli Parotta is a fast food enjoyed by families at restaurant and would love making it at home if the recipe is known. Chilli Parotta – Hotel Style Recipe is published in this post with step by step pictures & video.

Chilli Parotta is an Indo Chinese fusion dish with manchurian / chilli sauce style coming from Chinese cuisine and parotta from Indian cuisine. It goes with likes of chilli fusion dishes like Chilli Gobi, Chilli Paneer, Chilli Idli etc.

About Chilli Parotta

Chilli Parotta is a sizzling blend of chopped parotta, sauce and spices that the family comes for more and asks for repeat! It is a perfect idea of dinner for small parties, get-together and weekends.

Chilli Parotta is a spice packed meal that you can equalize it with soothing raita like side dish. It is usually prepared like Manchurian which can be further fried or made saucy based on your taste preference.

Chilli Parotta – 2 ways!

• Chilli Parotta Version 1 – This is a quick instant version tastes like most hotels.
• Chilli Parotta Version 2 – This version has a unique masala flavour so if you prefer do try this and taste it.

Chilli Parotta is a herculean task to make at home as parotta has to be prepared first and then preparing it makes the process lengthier taking lot of effort & time.  I guess the dish should have originated with the left over parottas at hotels & chilli varieties getting popular with people. But you can make chilli chapathi with leftover chapathi too. The quick crack to make at home swiftly and with less effort is to buy the packed parotta from grocery stores and go straight on to make it to make the dinner special! It at home is hygienic and we need not wary of the dried leftover parottas used at hotels.

Recipe Index

Ingredients

• Parotta : Parotta can be homemade or store bought too! You can use wheat flour or refined flour (maida) for making parotta at home. Parotta is cut with knife or scissors in squares to make it more presentable and mimics hotel style. ID, Nice are some of the brands that sell readymade parotta in grocery outlets.
• Basic Veggies : Onion and Capsicum gives the taste and texture. Do not miss Capsicum else the hotel style taste may not be achieved. Use coriander leaves / spring onion to garnish and ginger,garlic for aiding digestion.
• Spices & Sauces :  Spices make this dish flavourful, hot and inviting. I have used chilli powder, pepper powder, garam masala powder for this recipe. You can add chaat masala, other masala powders based on your taste preference but see that it is not overpowering the taste of the dish. Also sauces used are soya sauce, chilli sauce and tomato sauce.

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📖 Recipe Card

Chilli Parotta Recipe Step by Step

1.Take 2 cooked parottas. Cut vertically.

2.Then cut horizontally to get small squares like shown.

3.Seperate it and set aside.

4.To a pan heat 2 teaspoon oil add cut parotta pieces.

5.Fry for 2 mins until slightly crispy. Remove and set aside.

6.Heat 1 tablespoon oil – add 1 tablespoon garlic, 1/2 teaspoon ginger and 1 teaspoon green chillies all finely chopped. Saute until golden.

7.Add 1/2 cup onion, 1/2 cup capsicum cubed. Give a quick saute.

8.Then add 1 teaspoon red chilli powder, 1/2 teaspoon garam masala powder and 1/4 teaspoon pepper powder.

9.Add 1/2 teaspoon soya sauce and 1 teaspoon green chilli sauce.

10.Add 2 tablespoon tomato sauce.

11.Give a quick mix. Be quick do not burn the masalas.

12.Now add 2 tablespoon water.

13.Give a quick mix and cook until it turns slightly thick.

14.Add fried parottas.

15.Give a quick toss, add 1 teaspoon coriander leaves or spring onion.

16.Mix well and switch off.

Garnish with coriander leaves and Serve hot with onion raita.

Expert Tips

• If you want you can skip coriander leaves and add spring onions instead.
• You can add chopped spring onions along with onion while sautéing and then use few for garnishing too.
• Chilli Parotta should not be too crispy / crunchy or too soggy it should be inbetween that is the perfect texture.
• Make sure the sauces does not make the parottas soggy so just toss and switch off. Serve immediately.
• While serving add a teaspoon of lemon juice at the end.
• Use kashmiri red chilli powder for the bright red color as in restaurants.
• You can use frozen parottas or readymade half cooked parottas, cook them in dosa tawa & then chop them into squares.

Chilli Parotta Version 2

Chilli Parotta Recipe with ground masala that I tried from my friends recipe. Do try this version if you like more masala in your Chilli Parotta.

Ingredients

Parottas – 4 small sized
Onion – 1
Green Capsicum – 1 small sized
Tomato sauce – 1/2 tablespoon
Coriander leaves – 1/2 tablespoon chopped
Oil – 2 teaspoon + 1 tablespoon
Salt – to taste

To saute & grind to a paste

Onion – 1
Tomato – 1
Poppy seeds – 1 teaspoon
Cashews – 3
Ginger – 1/2 inch piece
Garlic – 3 cloves
Chilli powder – 3/4 teaspoon
Coriander powder – 3/4 teaspoon
Garam masala powder – 1/2 teaspoon

Method

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 2teaspoon 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 cahsews 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 tablespoon 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.

Storage & Serving Suggestions

Chilli Parotta tastes best when hot! It made with a rough calculation of 2 parottas per person is apt serving for dinner. Enjoy Chilli Parotta as an evening snack too!

Chilli Parotta is relished with onion raita or just curd. Often It is enjoyed as a wholesome meal & a separate curry is not needed if you are spicy / masala loving person.

Variations

Chilli Parotta can be explored in the variations suggested below:

• Add veggies, paneer, mushroom to make this dish healthier & tastier.
• Prepare parotta with wheat flour or use store bought Wheat Parotta for a healthier version
• Replace Parotta with chapathi, paratha and roti!
• Add honey, hot sauce based on your taste preferences
• You can deep fry the parottas and use it for a more crunchier version

FAQs

1.What is Chilli Parotta?

Chilli Parotta is a spicy, delicious Indo-Chinese fusion dish made by roasting parotta and then cooking it with tempered spices, onion & capsicum.

2.Can I make Chilli Parotta crunchier?

Yes you can. Deep fry the parottas then cut into squares and proceed with makign chilli sauce.

3.Is Kothu Parotta and Chilli Parotta the same?

No – they are different. Chilli Parotta is a blend of cut parottas with spices & sauces while Kothu Parotta is a blend of tear down parottas with gravy / salna.

4.Can I use Store bought parotta?

Yes you can use store bought Parottas – Wheat or regular parotta for making chilli parotta. You can either use frozen or half cooked parottas.

5.Can I pack Chilli Parotta for lunch box?

Chilli Parotta is not healthy for lunch box also it is meant to be had hot so I wouldn’t recommend packing for lunchbox. You can relish once a while say a fortnight or month.