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Sharmis Passions

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Chilli Parotta Recipe – Hotel Style Chilli Parotta

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Chilli Parotta

I had 2 readers asking for chilli parotta recipe but frankly speaking I have never tried it at home at all. I have chilli parotta and kaima parotta in hotels few time, So searched for few recipes and this hotel style chilli parotta recipe pulled me so bookmarked the recipe long back. I had few leftover readymade parottas so finally tried it last week.I love egg  kothu parotta so much and this chilli parotta has added onto my favorite list now 🙂

Chilli Parotta Recipe

Chilli Parotta Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian| Recipe Reference: Cookery Corner

Parottas – 4 small sized
Onion – 1
Green Capsicum – 1 small sized
Tomato sauce – 1 tbsp
Chilli powder – 3/4 tsp
Coriander leaves – 1/2 tbsp chopped
Oil – 1.5 tbsp + 2 tsp
Salt – to taste

To saute and grind to a paste:

Big Onion – 1 small sized chopped roughly
Tomato – 1 small sized chopped roughly
Poppy seeds – 1 tsp
Cashews – 3
Ginger – 1/2 inch piece
Garlic – 4 cloves
Coriander powder – 3/4 tsp
Garam masala powder – 1/2 tsp

Method:

  1. Chop the parottas with a kitchen scissor into small squares.Toast them in a dosa tawa for 3-5mins, set aside(Actually the parottas need to be deep fried but the parotta is already fattening…so I opted to toast them).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 except red chilli powder and give a quick stir.
    How to make chilli parotta - Step1
  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.
    How to make chilli parotta - Step2
  3. Heat oil, add onion saute till slightly browned then add green chillies followed by capsicum saute for a min, just toss it. Then immediately add the tomato onion paste, tomato sauce and required salt.
    How to make chilli parotta - Step3
  4. Add red chilli powder,Keep sauteing till the mixture is semi dry, Then add the parotta pieces and toss so they are uniformly covered by the paste. Cook this on a medium high flame for 2mins till the mixture becomes dry.Garnish with chopped coriander leaves and switch it off.
    How to make chilli parotta - Step4

Garnish with coriander leaves while serving and serve with onion raita!
Chilli Parotta

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.
  • Make sure the masala paste should be less else the parotta will become very soggy.
  • 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 or readymade half cooked parottas, cook them in dosa tawa then chop them into squares.

Chilli Parotta Recipe

Related posts:

Gur makhana recipe, Jaggery makhana recipe
Dahi Vada Recipe - Dahi Bhalla North Indian Style
Lemon poppy seed muffins recipe
Coconut seedai recipe-Thenga seedai recipe

Reader Interactions

Comments

  24. Priya says

    This is very similar to how I make it but I never thought of toasting it, great idea. Adding cashews and the poppy seed is new to me. Will have to try this soon.

    Reply

  50. Priya says

    Anything with parottas are my favourite, but am keeping myself away from them,now you are tempting to make some chilly parottas Sharmi.

    Reply

  58. Uma Ramanujam says

    I am drooling here sharmi. Chilli parottas are my favorite and strangely I order it only in Hot Chips and not anywhere else. Like this restaurant style chilli parotta. All pictures are inviting.

    Reply

  82. Meenakshi Selvaraj says

    Hi Sharmi!! Just did this recipe for dinner! Wow what a taste. It came out exactly the same hotel style chilli Parotta taste. Wow sharmi very nice it was. Thank you so so much for giving us such a wonderful recipe.. 🙂 thanks

    Reply

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