Chili Parotta/ Kothu Parotta

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.

Chili Parotta/ Kothu Parotta

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.

Chili Parotta/ Kothu Parotta

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.

Chili Parotta/ Kothu Parotta
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 chil...

Chili Parotta/ Kothu Parotta

Summary

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  • Coursesnack
  • Cuisinekerala
  • Yield2 servings 2 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hourPT1H0M

Ingredients

Parottas
4 (fresh or frozen)
Onion - medium, thinly sliced
1
Peppers - medium, thinly sliced
2
Tomato Sauce - (I used tomato ketchup)
1tbsp
Cilantro leaves - finely chopped
2tbsps
Salt
to taste
For the Masala:
Onion - medium, chopped
1
Tomato - medium, chopped
2
Ginger + Garlic paste
1tsp
Poppy seeds
1tsp
Cashews
1tbsp
Red Chili powder
1tsp
Ground coriander
1tsp
Garam Masala
½tsp

Steps

  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.
Chili Parotta/ Kothu Parotta

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

Chili Parotta/ Kothu Parotta
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