Chili Parotta
Ingredients
Chili parotta, is a favorite at many restaurants across South India. It is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this dish is served at restaurants with a side of raita, or a mix of salty yogurt and cold vegetables. Due to its unique taste, the paratha has become very popular in Pakistan as well, and is often served as a breakfast meal along with other types of parathas.
- Oil - 1 tbsp
- Onion - 1
- Green chilly -1
- Colored capsicum - 1/2 cup
- Soaked and cooked chick peas - 1/2 cup
- Carrot - 1 (thinly sliced)
- Cabbage - 1 cup
- Boiled chick peas - 1/2 cup
- Salt - as required
- Parotta - 5
- Tomato ketchup - 2 tsp
- Red chilly paste - 2 tsp
- Spring onion - 3 stalks / cilantro - 1 sprig
- Lemon juice - few drops
- Heat oil in a pan, add green chilies and chopped onions.
- Saute till onions turns translucent.
- Add sliced capsicums and carrots, saute again (don't overcook).
- Now, add red chili paste.
- Mix well, saute till raw smell goes.
- Add shredded cabbage, cooked chick peas, mix along.
- Now, add cooked and shredded parotta.
- Add salt, tomato ketchup, lemon juice.
- Mix well together.
- Finally, garnish with cilantro or spring onions and serve with curd onion raita.
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