The weather here in Missouri is getting a lot better, and I should say we are ready to welcome Spring here. So this weekend was a busy weekend as we cleaned our patio which was filled with dried leaves and the plants that could not survive the winter. The plants that were safe inside to escape the winter are moved outside again to the patio. Also bought some new plants and seeds , and planted them .
After doing all these wanted to eat something to satisfy the taste buds but the same time something that is easier to make. Suddenly Chilly parotta came to my mind. Chilli Parotta is one of the dishes that is liked almost everyone in south India.. In childhood, we rarely go to restaurants , but when we go this is the one dish that we don’t miss to eat. If you have the ingredients in hand, you can make this in just 15 minutes and should I say how it tastes???
- Frozen Parotta or leftover Parottas – 5
- Onion – 2 small (One onion should be finely chopped, one onion should be cubed)
- Tomato – 2 small, finely chopped
- Tomato sauce – 1 teaspoon
- Capsicum – 1 (cubed)
- Garlic – 4 cloves
- Spring onions – 4 (white part should be finely chopped separately , and the green part finely chopped separately)
- Chilli powder – 1 teaspoon ( I used 1/2 teaspoon hot chilli powder and 1/2 teaspoon kashmiri chilli powder)
- Salt – to taste
- Oil – 2 teaspoon
- Coriander leaves – to garnish
1. In a pan, heat one teaspoon oil , and add the finely chopped onions and fry.
2. Once the onions turn translucent , add in the tomatoes.
3. A little salt can be added to speed up the cooking process. When the tomatoes turn mushy, add in the tomato sauce and chilli powder. Can you spot the difference between the normal chilli powder and the kashmiri chilli powder.. The kashmiri chilli powder really gives that beautiful red color.
4. Once the raw smell of the chilli powder goes away and everything is cooked well, switch off the stove and let it cool.
5. Once the mixture is cooled completely, grind it to a fine paste. Meanwhile, if you are using frozen parottas, cook them according to the instructions in the packet. And then cut them into squares.
If using the left over parottas, just heat them slightly and cut them into squares. You can also use left over chapathis.
6. In a pan, heat a teaspoon of oil, add the chopped garlic, and the white part of the spring onions.
7. Once the garlic is fried to golden brown , add in the cubed onions.
8. Add in a little salt and fry the onions till the point where the onions are cooked but are still crunchy.
9. At this stage, add the capsicums and fry well for a minute or two. Now add the ground tomato paste.
10. Mix well and fry for 3 to 4 minutes. Now is the time to check salt and spice levels, and if they are not enough , you can add them and fry well till the raw smell goes and the masala is cooked well. Then add in the squared parottas.
11. Mix them well, and add in the chopped green part of the onions. and give a quick mix and switch off the flame.
Garnish with some coriander leaves and serve with Raita.