Chilli Parotta - Spicy Satisfaction!

Chilli parotta is an easy-to-cook and street-style food recipe which you can make using the available ingredients at home. It is an ideal breakfast recipe that can be made with leftover parotta. You can add Chinese sauces to it to give it a Chinese flavor or add regular vegetables and spices to keep it minimal. This recipe is derived from south Indian street foods, and the Kothu roti recipe particularly inspires it. This recipe has ingredients like roots of vegetables, leftover parotta, and spices, and its hero ingredient can be paneer.

See more related recipes:
1. Mini Masala Idli Fry Recipe
2. Kothu Parotta Recipe
3. Mixed Vegetable Masala Dosa Recipe
Have a look at our 60-second recipe videos!

Chilli Parotta Info:

Prep Time

15 Mins

Cook Time

15 mins

Total Time

30 Mins

Cuisine

South Indian & Chinese

Category

Snacks

Chilli Parotta Ingredients (2 servings):

  • 4 large parottas
  • 1 large onion
  • 1 large capsicum
  • 1/2 cup shredded cabbage
  • 2 tbsp tomato ketchup
  • 3-4 green chilies
  • 1/2 tablespoon ginger garlic paste
  • 1/4 tablespoon garam masala powder
  • 1/2 tablespoon turmeric powder
  • 1 tablespoon oil
  • Salt to taste
  • Few curry leaves
  • 2-3 tablespoons water

Step-by-Step Instructions:

Cooking Preparations:

  • Split the green chilies into a preferable size
  • You can cut the curry leaves if you do not want to add them in whole
  • Cut the onion into large pieces
  • Dice the capsicum as shown in the parotta image
  • Shred the cabbage

Preparing Chilli Parotta:

  • Initially, heat the parotta on low flame until it turns crispy. You
    can drizzle some oil around the parotta if it is moist. Cut it into small squares. Put that aside in a
    plate to use later.
  • Now take a pan and pour in oil to heat (quantity as mentioned) and then add curry leaves,
    green chilies, and ginger-garlic paste into the oil. Once the raw smell is gone from the
    ingredients, then you can add in diced onions. Put the ingredients on high heat for 4-5 minutes.
  • Next, add the shredded cabbage and capsicum pieces into the pan, and fry it for a few
    minutes. Make sure that the pan’s vegetables do not lose their crunch; else, the chili parotta
    will lose its essence too.
  • Once the vegetables are fried, add turmeric powder and chili powder to it. Cook it for a few
    minutes.
  • You can add tomato ketchup and salt to the vegetables and mix them well. Add 1-2
    tablespoons of water to the vegetables if required.
  • Add the square-shaped parotta pieces to the vegetables (refer to the parotta image) and make sure to toss them well.
  • Once the pieces absorb the sauces, you can remove it from the heat.
  • You can either serve the chili parotta with a regular chutney or Boondi raita. Check the
    parotta image below for serving suggestions.

If you want to add an additional twist to the dish, you can add one chopped tomato while cooking. You can also add half a tablespoon of lemon juice to the dish if required. Refer to the parotta image given below.
You can easily make the best street-style Chilli Parotta with the help of the parotta image and the step-wise descriptions of the recipe given here. Hot and spicy Chilli Parotta paired with your favorite raita or sauce is heavenly.

Before You Go…