Chilly Parotta is classic street food snack or a tiffin item from tamilnadu. I got to taste this dish for the first time at saravana bhavan located at hosur many years ago and since then I'm a huge fan of that saravana bhavan in hosur.
I highly recommend this saravana bhavan location. Its has become a tradition for me to order a portion of chilly parotta for myself along with coffee here. There is no chance to miss this dish when at chennai its listed at all restaurants and many street vendors prepare this as per order with or with out chicken.
1 Medium Size Onion
1 Medium Size Capsicum
5 Green Chillies
2 Dried Red Chillies
1/2 Tbsp Chilly Powder
1/2 Tbsp Kitchen King Masala
1/2 Tsp Coriander Powder
1/2 Tbsp Ginger and Garlic Paste
4 Pods Garlic
1/2 Inch Ginger
3 Sprigs Curry Leaves
Oil for frying
Salt as per taste...
I've used store bought parotta for this recipe. It is very easy to prepare this parotta at home and store in bulk till use I normally stock it in a zip pack in the freezer and heat it in a microwave till use. Recipe Link: Basic Parotta Recipe
In basic of Indian cooking series, I have featured my moms recipe for ginger and garlic paste we always have a small box of ginger and garlic paste to use for many recipes and this recipe is an excellent addition...ready to use must have ingredient in the fridge. Recipe Link: Basics-of-indian-cooking-series (Ginger and Garlic Paste)
Add the tomato to a mixer jar grind to form a smooth paste.
Wash, peel and finely chop onion, garlic and ginger.
Slit the green chillies.
Chop Capsicum into small pieces.
Using scissors or pizza cutter chop the parottas into bite size cubes.
Heat oil for frying in a wok.
When heating oil for frying always place on very low flame and allow to reach temperature for frying any dish.
Gently drop a small portion of the chopped parottas in oil and fry on low to medium flame. Keep tossing the parottas pieces and fry for a minute on each side if the oil temp drops place on medium flame and fry till light brown.
Once the parottas turn light golden in color drain from excess oil and reserve in a plate lined with tissue paper. Allow the excess oil to drain.Fry the entire batch of parottas in the same way fry in small batches.
Use the same wok to prepare the chilly masala. I used only 2 tbsp of the fried oil and started to add all the ingredients. Add the onion, chillies, curry leaves, capsicum, chopped ginger and garlic along with ginger and garlic paste fry all the ingredients till the onion turns transparent.
Once the onion turns transparent add the chilly powder, coriander powder, garam masala and tomato paste fry till oil separates. Add salt as per taste and the fried parottas mix well. Garnish with loads of coriander, finely chopped onion or spring onion and lime juice...Enjoy😊