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Chilli Parotta

A popular South Indian street food that is absolutely scrumptious and easy to make at home. Here is a version that is lower in calories than the original version but equally delicious.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Snack
Cuisine: kerala
Servings: 4 servings

Ingredients

For the Salna/ Gravy:

  • 2 teaspoons Oil
  • 1 Medium Onion, chopped
  • 2 teaspoon Ginger, grated (about 1" ginger piece)
  • 2 Garlic cloves, minced
  • 2 Medium Tomato, chopped
  • 1 tablespoon Poppy seeds
  • 1 tablespoon Cashews
  • 1 teaspoon Red Chili powder
  • 1 teaspoon Ground coriander
  • ½ teaspoon Garam Masala
  • To taste Salt

For Chilli Parotta:

  • 4 Parotta*
  • 2 tablespoons Oil
  • 1 Medium Onion, thinly sliced
  • 2 Medium Peppers, chopped (any color)
  • 1~2 Green chilies (optional)
  • 4 Large Eggs
  • To taste Salt
  • 2 tablespoons Cilantro leaves, finely chopped

Instructions

Make Salna:

  • Heat oil in a large sauté pan on medium heat; add onions, ginger and garlic. Cook on medium flame until they start turning brown around the edges, about 4~5 minutes.
    2 teaspoons Oil, 1 Medium Onion, chopped, 2 teaspoon Ginger, grated (about 1" ginger piece), 2 Garlic cloves, minced
  • Next add chopped tomatoes, poppy seeds, cashews; cover and cook until the tomatoes turn soft and mushy.
    2 Medium Tomato, chopped, 1 tablespoon Poppy seeds, 1 tablespoon Cashews
  • Stir in red chili powder, ground cumin, ground coriander, garam masala and salt. Mix well and cook for 1~2 minutes.
    Turn off the heat and let this mixture cool a little, then grind to a smooth paste.
    1 teaspoon Red Chili powder, 1 teaspoon Ground coriander, ½ teaspoon Garam Masala, To taste Salt

Prep the Parotta:

  • If using frozen parottas, then cook them until crispy and cooked through. Then chop them up into small pieces.
    4 Parotta*

Make the Chili/ Kothu Parotta:

  • Wipe the sauté pan with a paper towel and heat oil on medium heat. Add onions, peppers and green chilies (if using). Cook on medium flame until crisp tender, takes about 6~7 minutes.
    2 tablespoons Oil, 1 Medium Onion, thinly sliced, 2 Medium Peppers, chopped (any color), 1~2 Green chilies (optional)
  • Crack the eggs into the pan, mix well and cook till set, about 2~3 minutes.
    4 Large Eggs
  • Next stir in the ground spice mix/ 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.
    To taste Salt, 2 tablespoons Cilantro leaves, finely chopped

Video

Notes

  • You can either use homemade Kerala Parotta or buy a packet of frozen 'Kawan Paratha' at Indian grocery store. Malaysian style paratha will also work in this recipe.
  • You can make veg kothu parotta by skipping the eggs.
  • Though not traditional, crumbled tofu or paneer are great protein options to make this a wholesome dish.
  • Chilli parotta is best served hot. But if you have any leftovers, then store in an airtight container in the refrigerator for up to 2 days. Heat thoroughly before serving.

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 221mg | Potassium: 459mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 64mg | Calcium: 107mg | Iron: 2mg
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