Chilly Parotta | How to make Chilly Parotta

By Muthulakshmi Madhavakrishnan  |  1st Dec 2016  |  
5 from 1 review Rate It!
  • Chilly Parotta, How to make Chilly Parotta
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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.

Chilly Parotta is one dish which makes its accompaniments tastier. With the right mix of flavours, Chilly Parotta has always been everyone's favourite. This recipe by Muthulakshmi Madhavakrishnan is the perfect one to try at home for your family. The Chilly Parotta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chilly Parotta is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Chilly Parotta is perfect to serve 3 people. Chilly Parotta is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chilly Parotta. So do try it next time and share your experience of cooking Chilly Parotta by commenting on this page below!

Chilly Parotta

Ingredients to make Chilly Parotta

  • 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

How to make Chilly Parotta

  1. Toast the parottas in a pan with a tsp of ghee. Allow them to cool. Then tear them roughly with your hands.
  2. 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.
  3. 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.
  4. 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.
  5. Add 3 tbsp of water to 1.5 tbsp of corn flour. Mix them without lumps.
  6. 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.
  7. Garnish with chopped onions and add lemon juice before serving.

Reviews for Chilly Parotta (1)

Sivakumar Muthuarullapan2 years ago