Chilli Parotta

Chili Parotta is a bonafide Indian Street food and very popular across South India.

This delicacy is frequently customized, experimented upon and served in many different ways with various different dressings. Therefore, it seems as if every food vendor comes up with their own recipe of parotta.

This recipe of parotta is quick and easy to make. It goes well with curries, stews, and any type of relish.

Health Benefits:

Parotta is often prepared at Indian homes for breakfast and is very effective in providing a high dose of energy. The high content of carbohydrates in parotta urges you to stay active all day long. Parotta is also very filling, and won’t make you crave too much food even when the lunch time rolls around.

The following chart reflects the nutrition that this recipe provides:

Energy                  492 cal

Protein                 24.8 g

Carbohydrates  40 g

Fat                         22 g

Fiber                     2.9 g

Cholesterol        300 mg

Ingredients

medium sized green capsicum (sliced): 1

Ginger (finely minced): 1/2

tsp red chili powder

tbsp tomato sauce: 2

tsps lemon juice: 1-2

tbsp oil: 2-3

large onion (sliced): 1

cloves of garlic – minced: 3

Green chilies (sliced length wise): 2

tsps soy sauce: 1 1/2

tsp garam masala powder: 1/4

salt to taste

leftover parathas (rotis and chapattis will also do): 4

Spring onion greens (finely chopped)

Fresh coriander

How To Make Chilli Parotta

1. Use your hands to tear the parathas into bite-sized shreds, or you can use a knife to cut them into strips.
2. In a heavy bottomed pot, heat oil and add minced garlic. Sauté the garlic on high flame for a few seconds. 
3. Add onions, green chilies and minced ginger in the pot and sauté them for 3-4 minutes on high flame, before adding capsicums and sautéing for another 3 minutes,
4. Add garam masala powder, red chili powder, tomato sauce, soy sauce, and salt in the pot and toss and stir the contents frequently to prevent them from burning.
5. Now add the shredded parottas in the pot and continue to roast the contents on high flame for I minute.
6. At last, squeeze lemon juice in the pot, stir and turn off the flame.
7. Transfer the chili Parotta to a serving dish and garnish with fresh coriander and spring onions. Enjoy!

Trivia:

• There are different kinds of parottas that you can try; include Kothu Parotta, Ceylon Parotta, Veechu Parotta, Virudhunagar Ennai Parotta, Coin Parotta and Malabar Parotta.