Chilli Parotta is a classic Indian Street food that is more popular across South India. It’s fusion cooking the South Indian Parotta in an Indo Chinese style. It also makes a perfect dinner indulgence when you are not counting calories.
Ingredients
- Frozen parotta – 2
- Onion – 1
- Capsicum – 1
- Garlic – 3
- Ginger (optional) – 1 inch piece
- Green Chilli – 3
- Coriander leaves, chopped – 3 tbsp
- Red chilli powder – 1 Tsp
- Sambar powder – 1/2 Tsp
- Garam masala powder(optional) – 1/4 Tsp
- Chilli sauce or tomato sauce – 1 tbsp
- Salt – As needed
- Spring onion(Optional) – 2 tbsp
- Grated carrot (optional) – 2 tbsp
- Oil – 1 tbsp
Method
Toast parotta as usual to golden brown in a pan and cool down,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,…its our wish how we want it to be.
Chop the onions into chunks and slice the capsicums into thin strips. Crush the garlic (with skin) and finely chop the ginger. Slit the green chillies and chop the coriander leaves, use the stem part too.
Heat a broad non-stick pan with oil and add the crushed garlic first, when it turns golden brown, add the chopped ginger and fry just a while.
Add the onion and fry till transparent, followed by the capsicums and coriander leaves. Fry for a minute in high flame, (and if you know to toss, toss them in such a way that it gets exposed to direct fire, it smells awesome! Or else) just fry for a minute in high flame.
Add capsicum and coriander leaves. Add the powders mentioned and sprinkle needed salt and add the sauce. Lower the flame to minimum and just make sure that all gets evenly spread. Add the cut parotta pieces and mix it so that everything coats the parotta pieces properly and mix well.
Lastly add more coriander leaves, spring onion, and carrot and toss well in high flame.
Mix well and garnish!
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