Chilli Parotta Recipe | Chilli Paratha Recipe

Chilli Parotta Recipe | Chilli Paratha Recipe 

  An easy, simple and spicy street food recipe made with malabar parotta and chinese sauces. it is an ideal snack recipe made with leftover parotta which is sliced and tossed in sweet and spicy indo chinese sauces. the recipe comes from the streets of tamilnadu and very much inspired from srilanka’s kothu rotti recipe.

  Street food recipes are very common across india and are generally made with leftovers. particularly the indo chinese recipes deal with the sweet and spicy sauces with a hero ingredient like meat or paneer. but it can also be made other less known hero ingredients like leftover parotta and is popularly known as chilli parotta recipe.

  The recipes are very much inspired from the popular srilankan kothu rotti recipe. basically, in kothu rotti the roti or paratha is finely sliced or chopped with purpose based knife. it is later spiced with meat-based spicy curry, particularly the chicken curry or chicken saar. whereas in this recipe, the kerala or maida based layered paratha is roughly chopped and tossed with a chilli manchurian sauce. the dish should be the same as any other chilli variant, yet different due to the slices of parotta. for instance, when the cubes of paneer, or mushroom served with chilli sauce, it comes with just chilli taste. but with parotta slices, it would contain both the taste and flavour of parotta and also the chilli sauce.

TIPS,SUGGESTION AND VARIATION:

  Firstly, the recommend bread for this is layered plain flour-based malabar parotta and it should be an ideal choice. having said that, you can use wheat flour-based paratha or even roti.

  Secondly, the recipe can be easily experimented by adding different types of hero ingredients like paneer, mushroom and even meat. having said that do not overdo it and add it as supporting ingredients. lastly, the recipe has to be served warm and immediately. hence you may need to plan it accordingly.

INGREDIENTS:

• 3 parotta
• 2 tbsp oil
• ½ tsp fennel / saunf
• few curry leaves
• ½ onion, cubed
• 1 chilli, slit
• 1 tsp ginger garlic paste
• ½ capsicum, cubed
• ¼ tsp kashmiri chilli powder
• ½ tsp garam masala
• ½ tsp coriander powder
• 2 tbsp tomato sauce
• 1 tsp soy sauce
• ¼ tsp salt
• 2 tbsp water
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

1.Firstly, cut 3 parotta into small pieces. you can use fresh or leftover parotta.

2.Heat 2 tbsp oil and splutter ½ tsp fennel and few curry leaves.

3.Add ½ onion, 1 chilli and 1 tsp ginger garlic paste.

4.Saute well until onions shrink slightly.

5.Further, add ½ capsicum and stir fry.

6.Also, add ¼ tsp chilli powder, ½ tsp garam masala, ½ tsp coriander powder.

7.Saute on low flame until the spices turn aromatic.

8.Furthermore, add 2 tbsp tomato sauce, 1 tsp soy sauce and ¼ tsp salt.

9.Saute well until the spices are well combined.

10.Add 2 tbsp water and mix until the masala paste is attained.

11.Further, add in chopped parotta and mix well.

12.Toss and stir fry until the masala is coated well.

13.Finally, add 2 tbsp coriander and enjoy chilli parotta.

NOTES:

• Firstly, you can deep fry the parotta pieces to make it crispy.
• Also, adjust the amount of chilli based on spiciness you can handle.
• Additionally, skip adding chilli powder and add chilli sauce.
• Finally, chilli parotta recipe tastes great when served hot.

                                                                                                                                        EnjoyFood!