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Chilli Parotta

Chilli Parotta

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Chilli Parotta is a vibrant Indo-Chinese fusion dish that has become a staple in South Indian street food culture. It involves deep-frying pieces of layered parotta until crispy and then tossing them in a spicy, tangy sauce flavored with capsicum, onions, and soy sauce. The dish is celebrated for its unique textural contrast—the outer layers are crunchy while the insides remain chewy and juice-soaked. It is a favorite among youth and is often served as a spicy appetizer or a main course in Tamil Nadu diners. The bold flavors of ginger, garlic, and green chilies make it an irresistible treat for those who love heat. Best enjoyed with a squeeze of lemon and fresh raw onions.

Prep Time15 mins
Cook Time20 mins
Servings2 People
DifficultyMedium
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Ingredients

3 Malabar Parottas, cut into cubes
1 large Onion, cubed
1 Capsicum, cubed
2 tbsp Soy sauce
1 tbsp Chili sauce
1 tbsp Ginger-Garlic paste
2 Green chilies, slit
Oil for deep frying
Fresh Coriander leaves
1 tsp Pepper powder
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Cooking Instructions

Tips & Secrets

  • Deep-fry the parotta pieces just before tossing to ensure the most professional-grade crispness.
  • Maintain a very high flame while sautéing vegetables specifically to prevent them from becoming soft and watery.
  • Add a teaspoon of tomato ketchup if you prefer a slightly sweet balance to the professional-grade heat.
  • Use a splash of cornstarch slurry if you want a more professional-grade 'dry' coating on the parotta.

Nutritional Information(Per 1 plate (250g))

Calories

420 kcal

Protein

12g

Fat

20g

Carbs

48g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.