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.
Chili Parotta/ Kothu Parotta
- 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
- 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.