Sunday, November 4, 2012

Chilli Parotta | Kothu Parotta

It is more than 18 months since I visited India. When this time gap increases, you begin to crave more for the authentic local dishes, events, and meeting people. You cannot make the events happen here very like it happens in India neither can you have all of them here. At-least, we can prepare the foods we crave for. This way, I have satisfied myself with the road-side foods I eat there.

It is so much fun to be with your friends, watch the road side vehicles, stay in the fresh air. And wait with the watering mouth for the food to be served. Especially, if you are living near the beach side, then you will never like to relocate to any part of the world. The bajjis, sundal, tender coconut, cotton candy, chats, etc., cannot be replaced.




Chilli Parotta is one such food, which brings some nostalgic moments. I was telling all my childhood stories during my preparation to my daughter. Well, I would exaggerate quite many things and she enjoys them.

The easiest way to prepare is to use the frozen parottas. One of my friends, asks me why don't you buy chilli parotta itself from store instead of buy frozen parottas and preparing. I always prefer fresh ones, so I do not even buy the parotta from shop. I preapre at home and store in the fridge and use it the following day or within a week. If you are trying the first time, you can try with frozen parottas.




Chilli Parotta | Kothu Parotta
(Print this recipe)

You need
Frozen Parotta - 4 to 5 pieces
Onion -  1 finely chopped
Capsicum - 1 thinly sliced
Garlic paste - 1tsp
Green chillies - 4 split length wise
Red chilli powder  1/2 to 1 tsp
Turmeric powder - 1/2 tsp
garam masala - 1 tsp (optional)
coriander leaves - to garnish
salt to taste
Oil for frying and sauteing

If you choose to prepare parotta @ home, then check out the recipe here.
Take the parottas, and cut them to thin slices. In a pan, add 2 Tbsp oil, and begin frying the parottas. Once fry, set them aside.


Take the same pan, add a tsp oil, and saute the onions. Saute the onions till golden brown. Add the garlic paste, green chillies and saute for a min. Add the sliced capsicum and the dry powders.

 
Saute until the capsicum is tender and cooked. Now bring in the fried parottas. Mix and saute until the parottas get the spice flavors.


Add some curry leaves and saute for a min. Remove from the flame and garnish with coriander leaves and a tsp of lemon juice.

Serve hot with onion raita. The choice of small onion in the raita enhances the taste.

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