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Blogging Marathon# 36: Week 4/ Day 3

Theme: Online Bookmarked Recipes

Dish: Chili Parotta

The first time I tasted Chili Parotta was about 4~5 years ago in Saravana bhavan in Edison, NJ. Both my husband and I didn’t really like it. It was way too greasy and heavy on the stomach. So that ended my chili parotta eating experience on a bad note.

Recently I saw this recipe on Sandhya’s blog and it looked so much tastier than what I remember chilli parotta to be. I bookmarked it right away.

My husband bought a packet of frozen ‘Kawan Paratha’ instead of regular wholewheat rotis that I usually buy. So I knew I had to make the chilli parotta with them and was waiting for an occasion to make it. Which came the other day when we needed a quick dinner after whole day of shopping. If you time, then you can also make your own Kerala Parottas.

This is such a tasty dish to make. It is easy to put together and I think the highlight is the ground onion-tomato masala that is added which makes the dish moist and yummy. Do give it a try to find out.

Print Recipe
Chili Parotta/ Kothu Parotta Yum
Chili Parotta/ Kothu Parotta
Course snack
Cuisine kerala
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 (fresh or frozen) Parottas
  • 1 Onion - medium, thinly sliced
  • 2 Peppers - medium, thinly sliced
  • 1 tbsp Tomato Sauce - (I used tomato ketchup)
  • 2 tbsps Cilantro leaves - finely chopped
  • to taste Salt
For the Masala:
  • 1 Onion - medium, chopped
  • 2 Tomato - medium, chopped
  • 1 tsp Ginger Garlic + paste
  • 1 tsp Poppy seeds
  • 1 tbsp Cashews
  • 1 tsp Chili powder Red
  • 1 tsp coriander Ground
  • ½ tsp Garam Masala
Course snack
Cuisine kerala
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 (fresh or frozen) Parottas
  • 1 Onion - medium, thinly sliced
  • 2 Peppers - medium, thinly sliced
  • 1 tbsp Tomato Sauce - (I used tomato ketchup)
  • 2 tbsps Cilantro leaves - finely chopped
  • to taste Salt
For the Masala:
  • 1 Onion - medium, chopped
  • 2 Tomato - medium, chopped
  • 1 tsp Ginger Garlic + paste
  • 1 tsp Poppy seeds
  • 1 tbsp Cashews
  • 1 tsp Chili powder Red
  • 1 tsp coriander Ground
  • ½ tsp Garam Masala
Chili Parotta/ Kothu Parotta
Instructions
  1. Make the Masala paste: Heat 2tsp oil in a saute pan; add onions and cook until they start turning brown around the edges, about 4~5 minutes.
  2. Add ginger+garlic paste and cook for 1 minute.
  3. Next add all the other ingredients and cook until the tomatoes turn soft and mushy. Let this mixture cool a little, then grind to a smooth paste.
  4. Prep the Parottas: If using frozen parottas, then thaw them by microwaving them until soft. Then chop them into small pieces. Heat 2tbsp oil in a saute pan and cook the chopped parottas until nicely browned all over. Remove onto a plate.
  5. To make Chilli Parotta: In the same pan, heat 2tbsp oil, add onions and peppers and cook on medium flame until crisp tender, takes about 6~7 minutes.
  6. Add tomato sauce and the ground masala. Mix well and season with salt.
  7. Now add the chopped parottas and mix well so that the parottas are coated with the masala. Cook for 2 minutes to heat through, sprinkle with chopped cilantro and serve hot with onion raita.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 36.

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6 thoughts on “Chili Parotta/ Kothu Parotta”

  1. Looks awesome Pavani! Thanks for trying out the recipe 🙂 I have your Kerala Parotta recipe bookmarked and want to try it soon….But once all that work goes into it, I might not tear it up to make the kothu parotta….:)

  2. Yummy parotta.. I once tasted this at a restaurant & instantly loved it,though never got a chance to make it.. Bookmarking it..

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