- 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
- 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.