Chilli Parotta | Hotel Style Chilli Parotta Recipe
Best hotel style Chilli Parotta recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 Large Parotta
- 1 Large Onion
- 1 Small Capsicum
- ¼ cup Shredded Cabbage
- 2 tablespoon Tomato Ketchup
- 2-3 Green Chillies
- ½ teaspoon Ginger Garlic Paste
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Oil
- Few Curry Leaves
- Salt as needed
- 1-2 tablespoon Water if needed
Instructions
- First heat the parotta on low flame until it really crisps up. Drizzle some oil around as needed. Cut the parotta into small squares.
- In a pan, heat oil and add curry leaves, slit green chillies and ginger garlic paste.
- Once the raw smell is gone, add diced onions and fry on high heat for a minute or two.
- Next add shredded cabbage and diced capsicum, fry for 2-3 mins. The vegetables should not lose their crunch.
- Add turmeric powder, red chilli powder and turmeric powder. Cook for 1-2 mins.
- Add tomato ketchup along with salt as needed and mix well. Add 1-2 tablespoon water if needed.
- Next add the parotta pieces and toss them well.
- As the parotta pieces absorb the sauces well, remove from heat.
- Serve it immediately hot with onion raita.
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