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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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