Chilli parotta is one of the many flaky and crunchy parottas (although spicy) that South India is famous for. This semi-dry dish is made with torn pieces of parotta which are stir fried with onion and bell pepper. A touch of spices, sauces and herbs add the extra flavor. Make this delicious, saucy and spicy chilli parotta either with store bought parottas or with homemade whole wheat parathas or rotis.
Remember the tasty Kothu Parotta?
This dish is a take on that mouthwatering Tamilnadu inspired food, but with Indo-Chinese flavors. As a homemade fusion food with wholesome ingredients, this is quite healthy as far as street fast food goes.
What is Chilli Parotta?
Bite sized parotta or flatbread is stir fried with vegetables and infused with savory spices and hot sauces for a yummy and easy dish. Chilli parotta is also an innovative way to use leftovers paratha, parotta or rotis.
About this recipe
I’ve made a simple and quick vegetarian meal with minimal vegetables. Modify the recipe to suit your taste using different sauces and spices or make it more filling by adding meat or other proteins.
This spicy parotta comes together in 15 minutes or less when you have leftover or store bought parotta. Make this when you need to make a quick lunch or light dinner. This makes a good breakfast or lunch box recipe as well.
The street side version of this is made with flaky white flour parotta. But I make it with homemade rotis (rotimatic rotis) for convenience. You can also use any other kind of flatbreads like tortillas, pita bread or even plain bread.
How to make Chilli Parotta (stepwise photos)
1. Cut 2 parathas or 3 rotis to ¾ inch cubes and set aside. Avoid using dry and hard flatbreads. If they are hard, place them in a bowl, cover and steam them first in a steamer or cooker.
Make the chilli masala
2. Heat 1½ tablespoons of oil to a thick bottomed pan on medium. Add 1 teaspoon of chopped ginger, 1 teaspoon of chopped garlic and 1 sliced green chilli. Sauté until aromatic but be careful not to brown it.
3. Now add ½ cup of cubed onions and ½ cup of cubed bell pepper.
4. Stir and sauté on a medium heat, until the veggies are slightly tender and yet crunchy.
5. Add ¾ to 1 tablespoon of soya sauce or tamari according to your preference. Mix well.
6. Then add 1¼ tablespoon of red chilli sauce or any hot sauce that you prefer. I used sweet red chilli sauce.
7. Add ¼ cup of water to the masala and bring it to a boil on a medium heat.
8. Finally add the following ingredients:
⅛ to ¼ teaspoon salt (skip if your parotta is salted)
¼ teaspoon of red chilli powder
¼ teaspoon of garam masala
Taste and then add extra salt if required, as the sauces contain salt.
9. Mix well and cook for a few minutes. Taste test and adjust spices and sauce as required.
When the liquid starts bubbling and the masala becomes slightly thick, add the chopped parotta or roti pieces.
10. Mix well quickly and fry until heated up.
11. Make sure there is some liquid left or your chilli parotta will be dry and chewy.
Remove from heat and add 1 tablespoon of finely chopped coriander leaves. Mix well to combine.
Serve chilli parotta hot or warm with chutney, raita, salna or any other gravy or stew.
Ingredients (US cup = 240ml )
- 2 parathas or 3 rotis
- ½ cup onions cubed
- ½ cup bell pepper cubed
- 1½ tablespoons oil
- 1 teaspoon ginger (chopped)
- 1 teaspoon garlic (chopped)
- 1 green chilli (sliced & deseeded if required)
- ¾ to 1 tablespoon soya sauce (or tamari, adjust to taste)
- 1¼ tablespoon red chilli sauce (or any sauce you prefer, adjust to taste)
- ⅛ to ¼ teaspoon salt (use only if required)
- ¼ teaspoon red chilli powder (adjust to taste)
- ¼ teaspoon garam masala (adjust to taste)
- ¼ cup water
- 1 tablespoon coriander leaves fine chopped
- Chop parottta or roti to ¾ inch cubes. Set aside.
- Pour oil to a pan and heat it. Saute ginger and garlic until aromatic but not brown.
- Then add onions and bell peppers. Saute on a medium heat, until slightly tender yet crunchy.
- Add soya sauce, red chilli sauce, chilli powder, garam masala and water. Mix well and bring it to a boil on a medium heat.
- Taste test and adjust the salt and spice to your liking.
- When the water boils and comes to a slightly thick consistency, add the chopped parotta. If you over cook and evaporate too much moisture your chilli parotta will be dry.
- Mix well quickly and fry until hot. Turn off and add coriander leaves. Serve chilli parotta hot or warm.
- 1 tsp vinegar may be added if your sauce does not include it.
- You can also make a fusion version by using cumin seeds, curry leaves etc.
- I have used homemade rotimatic rotis, you can also use handmade rotis, parathas or store bought frozen parottas or chapati.
- Nutritional values are calculated for store bought paratha. If using homemade rotis the nutritional values will be different. It will be slightly in calories.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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