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Friday, September 13, 2013

Chilli Parotta | step wise pictures

Chilli Parotta
Parotta is a popular layered flat South Indian Bread. Chilli parotta is prepared from left over parotta. Chopped parotta is fried with onions, capsicum, tomato paste and in various sauces. This is usually served as a dinner. It can also be served as evening snacks.I love parotta in any form and I have already  posted ParottaVegetable Kothu parottaEgg kothu parottaDry kothu parotta - Saravana Bhavan style.Please check below for step by step instructions and pictures for preparing South Indian Chilli Parotta.

Preparation Time: 5 mins
Cook Time: 15 mins
Yields: 2 Servings
Chilli Parotta

Sesame oil1 tbsp
Green chillies finely chopped1
Ginger and garlic finely chopped2 tsp
Onions chopped1/4 Cup
Capsicum chopped1/4 Cup
Small parotta pieces2 Cups
Thick tomato paste2 tbsp
Soy sauce1 tsp
Red chilli sauce1 tbsp
Green onionsFor Garnishing


  • Heat sesame oil in a pan. Add finely chopped green chilli, ginger and garlic. Fry till raw smell goes off. Add onions and fry till they turn translucent.

Chilli ParottaChilli Parotta

  • Add capsicum (I have used red bell pepper) and fry for 2 mins. Capsicum should retains it crunchiness. Add small parotta pieces and mix well.

Chilli ParottaChilli Parotta

  • Add thick tomato paste and mix well with parotta and other items. Fry till tomato paste is cooked.

Chilli ParottaChilli Parotta

  •  Add soy sauce, red chilli sauce and fry for 2 mins. Add salt. Remove from stove. Garnish with spring onions.

Chilli ParottaChilli Parotta

Chilli Parotta
Chilli Parotta


  • Adjust green chillies and chilli sauce to your taste.
  • Thick tomato paste can be replaced by grinding 1 medium size tomato in mixie/blender into smooth paste. 
  • Spring onions can be replaced with coriander leaves.
  • Don't over fry capsicum. It should retain its crunchiness.
  • Finely chopped ginger and garlic can be replaced with Ginger garlic paste. Add ginger garlic paste after adding onions.
  • Sesame oil is preferred for frying chilli parotta. If not available, replace it with vegetable oil or canola oil.


  1. My all time favourite after kothu paratha, a killer dish.

  2. watched in so many blogs.but never tried n again vth ur cliks getting tempt very much..BTW Iam ur new follower..

  3. Chilie in the parotta is definitely my kind of food. Nicely made for an inviting taste.

  4. I can never say no to this dish.My all time favorite,looks very tempting

  5. I simply love this....that's one tempting plate of parotta :)

  6. I would love a huge plate of this...yummmmm

  7. All time fav, one of the usuals I have for my eve tea in office canteen.. Looks very tempting :)


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