Chilli Parotta
CHILLI PAROTTA
Chilli Parotta is a classic street food popular in south India. This easy to make dish is served both as a main course and a snack.
Ingredients:
1. Malabar Parotta- 3
2. All purpose flour- 1 cup
3. Chilli powder- 1 tsp
4. Coriander powder- 1/2 tsp
5. Turmeric powder- 1/4 tsp
6. Garam masala- 1/2 tsp
7. Ginger garlic paste- 3 tsp
8. Oil- as required
9. Salt- as needed
10. Onion- 2
11. Capsicum- 1
12. Green chilli- 3
13. Fennel powder- 1 tsp
14. Tomato sauce- 2 tbsp
15. Soy sauce- 1 tbsp
16. Chilli sauce- 1 tbsp
17. Coriander leaves- 1 tbsp
18. Spring onion- 1 tbsp
19. Corn flour- 1 tsp
Cut parotta into medium size pieces.
In a mixing bowl, add flour, chilli powder, coriander powder, turmeric powder, garam masala, 1 tsp of ginger garlic paste and salt. Pour water and make a medium consistency batter.
Heat oil. Dip each pieces of parotta in the prepared batter and deep fry in oil till golden. Drain and keep aside.
Chop onion and capsicum into medium size cubes.
Heat 1 tbsp of oil in a pan. Add onion, capsicum, green chilli and 2 tsp of ginger garlic paste. Slightly saute it. Mix tomato sauce. chilli sauce, fennel powder and soy sauce. Mix corn flour in 1/4 cup water and pour into the curry. When the gravy thickens, add the fried parotta pieces and mix well. Add coriander leaves and spring onion. Adjust seasoning. Stir well.
Serve hot.
2. All purpose flour- 1 cup
3. Chilli powder- 1 tsp
4. Coriander powder- 1/2 tsp
5. Turmeric powder- 1/4 tsp
6. Garam masala- 1/2 tsp
7. Ginger garlic paste- 3 tsp
8. Oil- as required
9. Salt- as needed
10. Onion- 2
11. Capsicum- 1
12. Green chilli- 3
13. Fennel powder- 1 tsp
14. Tomato sauce- 2 tbsp
15. Soy sauce- 1 tbsp
16. Chilli sauce- 1 tbsp
17. Coriander leaves- 1 tbsp
18. Spring onion- 1 tbsp
19. Corn flour- 1 tsp
Cut parotta into medium size pieces.
In a mixing bowl, add flour, chilli powder, coriander powder, turmeric powder, garam masala, 1 tsp of ginger garlic paste and salt. Pour water and make a medium consistency batter.
Heat oil. Dip each pieces of parotta in the prepared batter and deep fry in oil till golden. Drain and keep aside.
Chop onion and capsicum into medium size cubes.
Heat 1 tbsp of oil in a pan. Add onion, capsicum, green chilli and 2 tsp of ginger garlic paste. Slightly saute it. Mix tomato sauce. chilli sauce, fennel powder and soy sauce. Mix corn flour in 1/4 cup water and pour into the curry. When the gravy thickens, add the fried parotta pieces and mix well. Add coriander leaves and spring onion. Adjust seasoning. Stir well.
Serve hot.
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