Chilli Parota

Myself and my hubby is fond of chilli parota. In hotel now a days it is difficult to get chilli parota with its unique taste. Most of the hotel mix piece parota, veg parota, kaima parota with chilli parota where its original texture changes. Its a very simple dish to make when all ingredients are kept ready. It is not good to consume parota often as it is made of maida. But rarely we can make this dish using frozen parota. It is mostly available in super markets and stores like nilgiris. Even we can use frozen wheat parota. But taste will vary accordingly.

I love this dish more when it is served crisp and hot. Its quite spicy but still interesting to consume along with Onion raita.

Preparation time: 20 mins
Cooking time : 15 mins
Serves -2

Ingredients:

Frozen parota - 3 nos
Green Capsicum - 2 nos
Onion - 2 nos (medium size)
Green chilli - 2 nos
Oil - for deep fry
Salt - to taste
Red chilli powder - 1 teaspoon
Turmeric powder -1/4 teaspoon
Red chilli sauce - 1 tablespoon
Soya sauce - 1 tablespoon
Tomato sauce - 2 tablespoon
Sugar - 1/2 teaspoon
Ginger garlic paste- 1 teaspoon

Method:

1. Cut onion, capsicum into small cubes as shown below. Cut green chilli in diagonal as shown.



2. Heat tawa and toast parota by adding little oil until it turns slight crisp on both the sides.



3. Allow parota to cool off and cut them into small cubes using scissor.



4. Deep fry the parota in oil. Make sure 80% quantity of parota are semi roasted in oil and 20% of parota are well roasted.



5.Heat little oil in kadai and add onion, green chilli. Once onion turns translucent colour, add capsicum and saute well for 1 min and then add ginger garlic paste. Cook well until its raw smell vanish off.



6. Add chilli sauce, soya sauce, tomato sauce, chilli powder, turmeric powder, little salt one by one to it. Mix well and cook in medium flame for 5 mins.

 
 
7. Finally add fried parota and mix well such that each parota is coated with masala. Mix well and cook it for 2 mins. Sprinkle little sugar and saute well.



Serve hot with Onion Raita. Crispy, yummy and spicy chilli parota are ready to be served.

(click above link for Onion Raita recipe)

Tips:

1. Cut onion, capsicum, parota in cubes so that it looks uniform when we present it on plate.
2. Frying 80:20 parota crisp will add additional taste while eating. When few parota are soft to chew, few will be crisp in between to eat.
3. If less spicy chilli parota is preferred, reduce chilli powder quantity to 1/2 teaspoon.