Chilli Parotta (Chilli Roti)

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.

The dish is usually enjoyed plain, but you can serve with raita, plain curd, chutney or a side dish.

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.

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