Chilli Parotta - Restaurant Style

Chilli Parotta - Restaurant Style

I actually do not remember when I started to eat chilli parotta in restaurants.. probably that is when I stopped listening to my parents and started eating JUNK.😈.

Not every restaurant gets it tasty. Only few restaurants make tasty chilli parottas. If the chilli parotta master leaves the restaurant, thats it.. the tasty chilli parotta also is gone !

Eventhough chilli parottas were tasty, I had a little guilt while eating them as they were deep fried and artificial colours were added.

Occasionally we have chilli parotta at Baalaji Bhavan, Annangar east. Here they do not deep fry the parottas.. but add food colour. They top the dish with lots of roasted cashews and curry leaves which are my favourite. Your fork has to pass through this curry leaves to reach the chilli parotta. Generally if you are the person who picks out the curry leaves.. you won't do that now. You got to try this with the fried curry leaves and cashews.
It's okay to pamper youself with chilli parotta once in a while.. so let me show you how I do this restaurant style chilli parotta.

For more snacks - Snacks

Ingredients:

• Instant ( semi cooked) Parotta - pack of 5
• Onions - 1 large 
• Capsicum - 3/4 cup
• Green chillies - 3 
• Ginger garlic - 1 tablespoon (crushed)
• Chilli powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Tomato ketchup - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste
• Curry leaves -  2 sprigs
• Cashew nuts - 1 tablespoon
• Oil - 3 tablespoon

Procedure:

• Follow the instructions on the packet and roast the parottas with enough oil. With your kitchen scissors, cut the parottas to small pieces and keep aside.
• Finely chop the onion keep ready.
• Cut the capsicum and keep it ready too.
• Heat oil in a pan. 
• Add the crushed ginger garlic and chopped green chillies. Saute till the raw smell goes off.

• Add the onion and saute. Add little salt to quicken the sauteing of onion.

• Add the garam masala, turmeric powder, chilli powder, coriander powder and salt.

• Saute well till the raw smell of the spices are gone.
• Add the chopped capsicum.

• Stir till the capsicum wilts.
• Add the sugar and the tomato ketchup. Stir again.

• Once the masala is well cooked with all raw smell gone, add the parotta pieces and mix well.

• Mix well so that the parotta pieces are heated up and are evenly coated with the masala.

• The chilli parotta is done. Now for the final touch, heat little oil in a small tempering pan and roast the curry leaves and the cashews. Add this to the chilli parotta and toss gently.

• Serve this delicious chilli parotta hot with some light and cool onion raitha.

Tips:

• Instead of roasting the parottas, you can even deep fry the pieces as they do in restaurant.
• You can use home made parottas too instead of store bought ones.
• Sprinkling a small spoon of chat masala too will give a twist to the dish. It is totally optional. 
• I never add coriander leaves as it overpowers the spicy flavour and taste of the dish. But curry leaves definitely complements the dish.

Happy cooking !!