Chilli Parotta
Chilli parotta or chilli roti is a delicious and popular South Indian street food made with parotta or roti, spices, sauces and veggies.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 parathas or 3 rotis
- ½ cup onions cubed
- ½ cup bell pepper cubed
- 1½ tablespoons oil
- 1 teaspoon ginger (chopped)
- 1 teaspoon garlic (chopped)
- 1 green chilli (sliced & deseeded if required)
- ¾ to 1 tablespoon soya sauce (or tamari, adjust to taste)
- 1¼ tablespoon red chilli sauce (or any sauce you prefer, adjust to taste)
- ⅛ to ¼ teaspoon salt (use only if required)
- ¼ teaspoon red chilli powder (adjust to taste)
- ¼ teaspoon garam masala (adjust to taste)
- ¼ cup water
- 1 tablespoon coriander leaves fine chopped
How to make the recipe
- Chop parottta or roti to ¾ inch cubes. Set aside.
- Pour oil to a pan and heat it. Saute ginger and garlic until aromatic but not brown.
- Then add onions and bell peppers. Saute on a medium heat, until slightly tender yet crunchy.
- Add soya sauce, red chilli sauce, chilli powder, garam masala and water. Mix well and bring it to a boil on a medium heat.
- Taste test and adjust the salt and spice to your liking.
- When the water boils and comes to a slightly thick consistency, add the chopped parotta. If you over cook and evaporate too much moisture your chilli parotta will be dry.
- Mix well quickly and fry until hot. Turn off and add coriander leaves. Serve chilli parotta hot or warm.
NUTRITION (estimation only)
Calories: 484kcal | Carbohydrates: 52g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 1565mg | Potassium: 420mg | Fiber: 7g | Sugar: 21g | Vitamin A: 2637IU | Vitamin C: 120mg | Calcium: 86mg | Iron: 2mg