Chilli Parotta

Kothu Parotta is a very special delicacy from Tamil Nadu. Its generally made with Parotta( layered paratha), egg or meat and spicy sauce. The vegetarian version is known as Chilli Parotta. The shredded Parotta is sautéed with spicy mixed vegetables.

This is s very famous dish in Saravana Bhavan restaurant. My son is very fond of Saravana Bhavan’s Chilli Parotta. So, today I made this for breakfast. It came out really well and was a super hit with my family:)

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Ingredients

Ready made Parotta – 8 ( small sized)
Boiled chickpeas ( Chole/ Konda Kadalai) – 1 cup
Onion – 3
Capsicum – 1 big
Carrot – 1 big
Tomato – 4
Chopped coriander leaves – 2 tbsps
Oil – 2 tbsps
Mustard – 1 tsp
Hing ( asafoetida/ perungayam) – 1/4th tsp
Green chillies – 2
Curry leaves – 2-3 sprigs
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder ( dhania) – 1 tbsp
Cumin powder ( jeera)- 2 tsps
Dry mango powder ( amchur)- 1/2 tsp
Sugar – 1 tsp
Salt to taste

Method

Cook the ready made parottas till it turns golden brown and crisp. Let it cool for few mins. Shred the parotta into pieces and keep it aside.

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Peel, wash and chop onions.
Wash and chop capsicum. Discard the seeds.
Wash and chop tomatoes. Discard the pulp and the seeds.
Wash, peel and grate the carrot.
Wash and slit the green chillies and curry leaves.

Heat oil in a pan. Add mustard. When it starts spluttering, add curry leaves, green chillies and hing. Sauté for few seconds and then add the chopped onions. Add little salt and continue to sauté till the onions turn pink.

Now add the chopped capsicum and sauté for few mins. Add grated carrot and chopped tomatoes. Mix well and add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder and salt to taste. Mix well and sauté for few mins. Add the boiled chickpeas and cook for few more mins. Check for the seasonings.

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Now add the shredded parotta and mix well. Sauté on a high flame for few mins.

Garnish with chopped coriander leaves and serve the kothu parotta hot with onion raita:)

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