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Chilli Parotta Recipe

Written By Angela Steffi on Thursday, July 21, 2016 | 2:04:00 PM

Chilli parotta Chili Parotta is an extremely popular recipe among kids and its very famous in the states of Tamil Nadu and kerala. Everyone likes parottas but when u make chilli parottas it is going to add an extra layer of awesomeness. Chilli Parotta recipe is very easy to make . We need only some ingredients to make it. Some people deep fry the masala coated parotta in oil first and then make chilli parotta. Today I am making it with less oil, without deep frying also we can make delicious crispy chilli parottas with the same taste as the one which we get in the restaurant ..........

 Serving Size: 3

Cooking Time : 20 mins             

Difficulty: Spice Level:
4 Parotta (cut into medium sized cubes)
1 Onion
1/2 Bell pepper / Capsicum
¼ tsp  mustard seeds
2 tsp  chopped  ginger
2 tsp chopped garlic
5 green chillies
1 tsp Coriander powder
1 tsp Garam masala powder
1 tsp Cumin seeds
2 tsptomato sauce / Ketchup
1 Tbsp Chilli sauce
3 Tbsp Oil

Required salt

curry leaves for garnishing

Cooking Method

Step 1) Cut the parottas into medium sized cubes (you can also use frozen parottas,heat or steam the parottas before starting to make chili parotta) 

Step 2) In a heavy bottom pan heat some oil and add mustard seeds,once the seeds pops out add grated ginger and grated garlic, after a minute add some curry leaves, green chilies and mix once

Step 3) Add in the cubed onions and cubed bell pepper and saute until the onions are browned and crispy.(do not burn)

Step 4) then add the masalas garam masala powder , coriander powder, cumin powder 
I did not added tomatoes because tomatoes makes the parottas soggy (we want our chili parotta to be crispy) instead add tomato sauce mix once and add the sauces Chili sauce and to give some sourness add some tomato Ketchup and combine everything together

Step 5) Finally add the cubed parottas and mix it nicely until all the parotta pieces are well coated with the masalas.

That's it our delicious Chilli parota is done with less oil.Serve it with some Raitha. Happy Cooking!!!

  • You can also use ginger garlic paste but the taste of roasted ginger and garlic adds a special taste to out chili parotta.
  • Don't use tomatoes it will turn the chili parota soggy
  • If you want to fry the parotta (in a mixing bowl add 1 tsp garam masala powder , 1 tsp coriander , powder, 1 tsp cumin powder, 1 tbsp chilli sauce, salt and add the cubed parottas and fry it is hot oil and the follow the same procedure without any masalas)
  • You can also add 1 egg to the batter if you are deep frying the parottas(only optional) it will add extra taste.

About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).


  1. I have tried making parotta a few times. But I never get the layers. Can you post a recipe video on how to make malabar parotta?