Chilli Parota the name itself makes one drool and not to mention the colour . Yummy yummy and mostly we want to end with one order if we eat Chilli Parota in a hotel. The side dish of Onion raitha makes it a good combination. Never thought to try it in home because of fear of getting mushy dish. But once i tried chilli Chapathi . And the kids finished it. Yesterday i happened to read a recipe in Kumudam Snegithi by Mrs. Adhirai Venugopal and i liked the method . Surely we can try this and have a treat on boring days or on celebrative moods. i used Ready to cook Parota so that i can save one work .
Ready to cook Parota – 6 pieces
Green chilli -2
Red chilli powder -1 tsp
Tomato Sauce – 2 tsp
Saunf -1 tsp
Garam masala powder – 1 tsp
Corn Flour -1 tsp
For the batter
Maida – 3 tbls
Red colour -1/2 tsp
Cook Parota on both sides till light brown and stiff.
Mix maida, food colour and salt. Add water and make it like Dosa batter consistency. Heat oil in a kadai. Mean while tear or cut the parotta into small pieces. Dip them one by one in this batter and deep fry in oil. When crisp take it and drain in tissue paper.
Cut large onion and slit green chilli.
In a pan add oil, add saunf and then onion. Fry for a while add green chilli and saute again. Now add red chilli powder, Garam masala powder and salt and mix well.
Add the fried Parotta and mix well. Now mix cornflour and little water and pour over this. Add tomato sauce if you want and again turn everything so that all gets mixed up. garnish with coriander leaves or spring onion. Yummy hot chilli parota is ready and trust me the deep fried dish will make you feel satisfied even with a small serving .The above quantity is just right for a family of four.