Chilli parotta recipe
Chilli parotta is a popular restaurant food menu, but you can make it with leftover parotta at home too easily.
Full written recipe
Ingredients
3 Frozen parotta Spring home
1 Onion
Ā½ Capsicum Ā¼ cup
5 to 6 Garlic crushed with skin (small variety)
1 tbsp Ginger chopped
3 Green chilli slit
3 tbsp Coriander leaves chopped
1 tsp Red chilli powder Kashmiri
Ā½ tsp Sambar powder
Ā½ tsp Garam masala powder
1 tbsp Tomato chilli sauce or tomato sauce
1 tsp Soya sauce
Salt as needed
2 tbsp Spring onion
2 tbsp Grated carrot
1 tbsp Oil
Instructions
Prep
Toast parotta firstly as usual to golden brown in a pan and cool down. You can use leftover parotta as well.
After that, cut into desired size pieces. I usually use knife or kitchen scissors for this. You can cut into small bite size squares or even thin strips. It’s our wish how we want it to be.
Optionally you can deep fry the cut parotta pieces until crisp as they do in restaurants. But I don’t think it’s necessary. If you like crispy and do not mind calories, you can do this.
Chop the onions in to cubes and slice the capsicums into thin short strips.
Crush the garlic (with skin) and finely chop the ginger.
Slit the green chillies and chop the coriander leaves, spring onion green part alone.
Notes
You can add 1 chopped tomato while frying and avoid tomato/chilli sauce.
You can also deep fry the parotta pieces (which I hope, no one in this era will do, as we all are health conscious).
Add right amount of salt as needed.
More sauce and chilli powder and salt as needed in this one, otherwise it may not be balanced.
You can add lemon juice too towards end.
By – Rajeswari Vijayanand
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