Chilli Parotta Recipe | Restaurant Style Chilli Parotta | Chilli Parotta for Beginners

 How to make Restaurant Style Chilli Parotta Recipe step by step Procedure, Chilli Parotta step by step recipe                          

 

Parotta a word which makes our eye expand and mouthwatering. This is most popular street food in south india. We could see parotta shops almost in all the streets, this is one of the ever craving food for most of us. Parottas are layered bread mostly made from maida which is a kind of starch taken out from wheat, arrowroot or tapioca. We cant deny the fact that it gives much work to our digestive organ as it takes longer to digest, so better to take it 3/4 hours before sleep or do some physical activity when you consume maida. However we can make parotta using wheat also, it will not be very soft but for making this dish even wheat parotta will taste very good.

Chilli parotta is believed to be originated from arya bhavan restaurant in madurai, which is a brilliant innovation which many of us fall for. Adding vegetables and spices makes this dish wholesome which can be had with plain raita. This is one of my default order in the restaurants. You can add any vegetables like carrot, beans, peas, cauliflower in this recipe. 

Finally i would like to add my related recipes with this post of Chilli Parotta recipe, Mango Thokku,Dal Tadka,Malai Kofta,Kadappa,Paneer Paratha,

Chilli Parotta | Restaurant Style Chilli Parotta Recipe Cuisine: Tamilnadu |  Recipe Category: Breakfast/Dinner Prep Time:  7 mins    |  Cook time: 25 mins     |  Serves: 2  PAROTTA - 5 NOS ONION - 2 MEDIUM NOS PEPPERS/CAPSICUM - 2 MEDIUM NOS GREEN CHILLI - 2 MEDIUM NOS CHILLI POWDER - 1 TSP GARAM MASALA - 1/2 TSP TURMERIC POWDER - 1/4 TSP SALT - TO TASTE SUGAR(OPTIONAL) - TWO PINCH TO GRIND OIL - 2 TBLSP ONION - 2 MEDIUM NOS TOMATO - 2 MEDIUM NOS GINGER - 1/2 INCH GARLIC - 3 PODS

METHOD OF PREPARATION :

1. Heat tawa and fry the parotta/paratha both sides and keep it separately. Chop Onion, tomato and peppers/capsicum. You can add any color of peppers, if you like peas you can add that also.

2. Heat a kadai and add oil to it. When oil becomes hot add chopped onions, ginger and garlic. Saute till the onion changes color. Then add dices tomatoes

3.Saute this mixture for 7 to 8 mins until the onion and tomato are cooked well. Allow this to cool for 5 mins, add 2 TBLSPN of cold water and grind this mixture to a smooth paste.  

4.Take the same pan and oil, when its hot add the diced onion, when onion becomes translucent add peppers and green chilli , saute it.

 

5. After 2 mins add the grounded paste to the pan and mix it well. Dont over fry onion and capsicum, it should be crunchy.

 

 

6. Then add chilli powder, turmeric powder, sugar, salt and garam masala to the mixture. Cook it for 7 mins until raw flavor of the powder goes or until oil separates from the mixture.

 

7.Now add the chopped Parotta and mix it well and then finally add few curry leaves. Adding it at last gives a nice flavor, your yummy chilli parotta is ready to be served now. Serve it with raita.

 

Note:

• Add chilli powder and green chillis according to the spiciness you require, we usually prefer medium spicy.
• Adding curry leaves atlast gives a excellent aroma and taste to the dish and it takes to the next level
• Two pinch of sugar gives a very very mild sweetness, if you dont prefer ignore it. 
• As onion and tomato is fried well and grounded you dont have to cook the masala for long. If you dont want to grind it you can cook it until it mashes keep it separately and then follow from step 4
• Crunchy onion and capsicum will go very well with parotta so dont over fry them.