Chili Parotta/ Kothu Parotta

By Pavani @napavani
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.

Ingredients: Serves 2
Parottas - 4 (fresh or frozen)
Onion - 1 medium, thinly sliced
Peppers - 2 medium, thinly sliced
Tomato Sauce - 1tbsp (I used tomato ketchup)
Cilantro leaves - 2tbsp, finely chopped
Salt - to taste
For the Masala:
Onion - 1 medium, chopped
Tomato - 2 medium, chopped
Ginger + Garlic paste - 1tsp
Poppy seeds - 1tsp
Cashews - 1tbsp
Red Chili powder - 1tsp
Ground coriander - 1tsp
Garam Masala - ½tsp
Method:
  • 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.
Lets check out what my fellow marathoners have cooked today for BM# 36.