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.
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.
Add ginger+garlic paste and cook for 1 minute.
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.
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.
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.
Add tomato sauce and the ground masala. Mix well and season with salt.
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.