Chilli Parotta

Prepare time: 10 min  Cook: 15 min  Serves: 4  Cuisine: Tamil Nadu


  •   Left over parottas 4 (you can use left over rotis and chapati)
  •   Onion 1, large, sliced or quartered
  •   Green Capsicum 1, medium, sliced
  •   Garlic 3, finely minced
  •   Ginger 1/2″, finely minced
  •   Green chilies 2, slit length wise
  •   Red chili powder 1/2 tsp
  •   Soy sauce 1 1/2 tsps
  •   Tomato sauce 2 tbsps
  •   Garam masala powder 1/4 tsp
  •   Lemon juice 1-2 tsps
  •   Spring onion greens for garnish, finely chopped
  •   Fresh coriander for garnish
  •   Salt to taste
  •   Oil 2-3 tbsps


Method for making Chilli Parotta

  1. Tear the parottas or chapatis into bite sized pieces or alternately cut them into strips using a knife. Set aside.
  2. Heat a heavy bottomed vessel, add oil and once its hot, add the minced garlic and saute on high flame for a few seconds. Add the minced ginger, green chilies and onions and saute on high flame for 3 mins before adding the sliced capsicum.
  3. Saute on high flame for another 3 mins. Add red chili powder, garam masala powder, soy sauce, tomato sauce and salt to taste. Mix well. Saute on high for a mt, tossing the contents well so that they do not burn.
  4. Add the shredded parotta and continue to roast on high flame, tossing the contents such that the spices and sauce coat well. Toss on high flame for a mt.
  5. Finally add the lemon juice and mix. Turn off flame. Remove to a serving bowl and garnish with spring onion greens and coriander leaves and lemon juice.


  •   You can add a dash of black pepper powder to a spicy kick.
  •   The same recipe can be made into chilli egg parotta. Lightly beat 2 eggs with a dash of salt and add this mixture after Step 2. Make a well in the center of the vessel and add the egg mixture and scramble it lightly. Cook for a min and mix the contents well. Follow rest of the recipe.
  •   Roasted cashew nuts can also be added.



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