Serving Size: 3
Cooking Time : 20 mins |
| Difficulty: | 
|
Spice Level: |  |
| Quantity | INGREDIENT |
|---|---|
| 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 tsp | tomato 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
Note:
- 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.
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?
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