Growing up in the deep South of Tamilnadu, you must be familiar with this dish. This is one of the popular dishes served in the local hotels. My hometown Madurai is famous for chilli parotta, kothu parotta, and salna. Usually, they deep fry the parotta in the street shop to make it crisp.
This is an easy snack | tiffin and can be made instantly if you have frozen paratha in hand. Usually, it is paired with onion raita and served in hotels. I have posted Veg kothu parotta recipe in Jeyashri’s kitchen. I used store-bought frozen parotta to make this Chilli parotta.
Also, check out Paneer kothu parotta, Cabbage kurma, Kaima idli, Parotta salna
I used instant frozen paratha for making this chilli paratha. Cook the paratha on both sides, I used 4 parathas.
Once it is done, place this on the hot tawa and switch off the flame. Let this be in the heat for some time. This will make the parotta crisp. Usually in the street shops they deep fry the parottas and make chili parotta.
Cut into small pieces.
In a pan add 1 tbsp of oil. Add the 1 cubed onion and add 2 slit green chili. Saute till translucent.
Add 1 tbsp ginger garlic paste Cook well and add a little salt.
Now add ¼ cup chopped tomatoes. Cook for a minute. Now add ½ tbsp chilli sauce, 1 tbsp tomato sauce, and 1 tsp red chili powder. Mix well. Add 2-3 tbsp of water. Cook well till the raw smell goes off.
Add the capsicum.
Now add the cooked paratha pieces. Mix well and cook for 2-3 minutes.
Garnish with coriander leaves. Add lemon juice and mix well. Serve hot with onion raita.
Notes: You can use homemade parathas for making this chilli parotta. The sauces and parotta have salt in them, so make sure not to add more salt. You can add steamed peas, carrots to the chilli parotta.
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