Name: CHILLI PAROTTA recipe by Inish Issac at BetterButter
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4
Ingredients: 5 nos. Wheat Parottas, instant ready to cook; 1 no. Onion big, sliced; 1 no. Onion big, diced; 2 nos. Capsicum, diced; 2 nos. Tomato, chopped; 2 nos. Carrot, cut into strips; 2 nos. Egg; 1 cup coriander leaves, chopped; 1 inch size Ginger, minced; 3 cloves Garlic, minced; 4 nos. Green chilies, chopped; 2 nos. Bay leaves; 3 – 4 tbsp. Stock / water; ½ lemon juice; 3 tbsp oil; Salt to taste; 1 ½ tbsp. Chilly powder; ¼ tbsp. Turmeric powder; ½ tbsp. Cumin powder; ½ tbsp. Garam masala; 1 tbsp soy sauce; 2 - 3 tbsp Tomato ketchup; 2 tbsp Chilly sauce

ABOUT CHILLI PAROTTA RECIPE

The first time I had this street food - Chilli Parotta and was completely amazed with this one pot meal. This recipe is made with left over south indian style flaky Parotta and it’s either called as Chilli Parotta or Kothu Parotta. Chilli Parotta is usually cut into bite able sizes and Kothu Parotta is further minced while cooking. This is one pot meal and can have variations with eggs or shredded chicken, beef or mutton. This yummy recipe can be prepared in a giffy, if all the chopping is done in advance.

Ingredients Serving: 4

5 nos. Wheat Parottas, instant ready to cook
1 no. Onion big, sliced
1 no. Onion big, diced
2 nos. Capsicum, diced
2 nos. Tomato, chopped
2 nos. Carrot, cut into strips
2 nos. Egg
1 cup coriander leaves, chopped
1 inch size Ginger, minced
3 cloves Garlic, minced
4 nos. Green chilies, chopped
2 nos. Bay leaves
3 – 4 tbsp. Stock / water
½ lemon juice
3 tbsp oil
Salt to taste
1 ½ tbsp. Chilly powder
¼ tbsp. Turmeric powder
½ tbsp. Cumin powder
½ tbsp. Garam masala
1 tbsp soy sauce
2 - 3 tbsp Tomato ketchup
2 tbsp Chilly sauce

Instructions

I have used instant ready to cook Wheat Parotta for this recipe. Cook the Parottas as per packet directions. Allow the Parottas to cool down. Cut/ tear the Parottas into bite able cube size.
This is optional: at this stage you can make thin batter, as explained above and dip the Parotta pieces and immediately fry them until little crisp. Strain the excess oil.
In a heavy bottom pan heat oil, pop in the ginger, garlic, green chilly, bay leaves and saute for 1 minute.
Add in half the quantity of sliced onions and saute well until it starts to turn golden brown.
Now add in the dry spices, saute and then add in the tomatoes. Stir and smash the tomatoes and add salt.
It is optional to add in the shredded chicken or meat.
Beat the eggs to make it fluffy and pour the batter on the side of the pan and scramble the eggs on high flame.
Pop in the remaining vegetables including onions. Give a good stir, to mix well with the spices and pop in all the sauces.
Now add in the cooked Parotta cubes and saute well, for all the sauces and spices to mix together.
Pour in the 3 spoon of stock / water and check for the final spices. Cook this on high flame and keep on stirring, until the stock evaporates.
Squeeze lemon juice and add coriander leaves.

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