Name: Chilly Parotta recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 7 parrotas; 1 Onion diced; 2 tomatoes chopped; 1 Capsicum; 1 green chilly slit length wise; 1 tsp Ginger garlic paste; 20 Curry Leaves; 1/2 tsp red chilly powder; 1 tsp garamasala powder; 1/4 tsp turmeric powder; 2 CInnamon; 3 cloves; 3 small pieces kalpasi; 1.5 tbsp corn flour; 4 lemon wedges; 4 tbsp oil; 2 tbsp ghee; Salt

ABOUT Chilly Parotta RECIPE

This homemade chilly parotta is simple and spicy. Using just a few ingredients you can make this simple chilly parotta with a couple of steps and bring the taste of restaurant style chilly parotta to your dinning table. Serve this chilly parotta with veg kurma and onion raita.

Ingredients Serving: 3

7 parrotas
1 Onion diced
2 tomatoes chopped
1 Capsicum
1 green chilly slit length wise
1 tsp Ginger garlic paste
20 Curry Leaves
1/2 tsp red chilly powder
1 tsp garamasala powder
1/4 tsp turmeric powder
2 CInnamon
3 cloves
3 small pieces kalpasi
1.5 tbsp corn flour
4 lemon wedges
4 tbsp oil
2 tbsp ghee
Salt

Instructions

Toast the parottas in a pan with a tsp of ghee. Allow them to cool. Then tear them roughly with your hands.
Use iron skillet or heavy bottomed kadai. Heat oil in the kadai and add the cinnamon, cloves, kalpasi and curry leaves. When it sizzles add the diced onions, ginger garlic paste and green chilly.
When the raw smell of the garlic disappears add the chopped tomatoes along with turmeric powder, chilly powder, garamasala powder and salt. Stir it for couple of minutes until the tomatoes are coated well with masala.
Now add the diced capsicum and give it a quick stir. Then add the parotta pieces and stir it nicely to coat the masalas well.
Add 3 tbsp of water to 1.5 tbsp of corn flour. Mix them without lumps.
Once the parottas absorb all the masalas keep the flame in low and add the corn flour mixture to it. Toss it continuously until the masala turns dry. Remove from flame and once again mince the parottas with the round edge of a flat spatula.
Garnish with chopped onions and add lemon juice before serving.

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