Monday, November 11, 2013

Chilli Parotta

Chilli Parotta is the best option to transform your frozen parotta's when you don't feel like making a better accompaniment for it. This is a very simple and easy dinner recipe. The actual way of preparing this dish in restaurants is to deep fry the parotta's and then to toss them along with the vegetables and sauce. I definitely not gonna deep fry or toss them. My way of preparing is to prepare the paratha in the tawa, cut them into pieces, prepare the sauce and then mix the parathas with this. Do not forget to serve this with any kind of raita or atleast curd for its spice level :-) Adding lime juice just before serving helps suppressing the spiciness too. Try this out and I am sure you will definitely like it!!


Parotta - 2 nos
Onion - 2, chopped
Tomato - 1, sliced finely
Capsicum - 1/2, chopped into thin strips
Garlic - 4 cloves, chopped
Green chillies - 3, slit lengthwise
Coriander leaves - 2 or 3 tbsp, chopped
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Fennel seeds - 1.2 tsp
Chilli sauce/tomato sauce - 1 tbsp
Oil - 1 or 2 tbsp
Salt as pepr taste

1.  Cook the parotta's until golden brown and cool down. I clicked these pictures when I prepared this  dish for a potluck. So I had used more than 2 parottas.

2.  Cut them or tear them into bite size pieces.

3.  Heat oil in a pan, add the fennel seeds once it splutters, add the garlic and onion and saute until it turns transparent. Then add the capsicum followed by tomatoes and coriander leaves saute in high flame for a minute. Usually they toss them in high flame to get the nice flavor. If you are not comfortable with tossing, just saute them in high flame.
4.  Lower the flame to minimum and add red chilli powder, coriander powder, garam masala, tomato sauce and the salt. Fry until the raw smell goes off. Add the sliced parotta pieces and mix well. Turn them evenly so that the masalas and the parottas mix together well.
5.  Add some more coriander leaves for garnish, switch off the flame, keep covered for few minutes allowing the flavors to blend together. Usually chilli parottas prepared at home tastes good only if we allow them to sit for few minutes giving them some time for all the flavors to blend together. Drizzle some lemon juice at the time of serving. Serve HOT with any raita!!

Note :
  • You can add vegetables like cooked peas, grated carrots or grated cabbage along with this to make variations.
  • If you don't want these parottas to be very spicy lessen the amount of chilli powder as per your taste
  • You can also add some soya sauce and spring onions to this and give a chinese touch to this recipe
  • You can also prepare chilli chapati following the same steps above except for replacing parotta with cooked chapati.

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