How to Make Delicious Chilli Parotta at Home

Chilli parotta is a mouth-watering and easy-to-cook street-style food recipe that you can prepare using common kitchen ingredients. Today, we'll guide you step-by-step through the process of creating this delightful dish.

Ingredients for Chilli Potatoes

250 gms potatoes 70 gms onions or spring onions 1 medium-sized capsicum 1-2 green chilies 2-3 garlic cloves 1.5 inches of ginger 10 gms soya sauce 10 gms spicy red chilly sauce 5 gms Kashmiri chilly powder 5 gms red chili flakes 40 gms corn powder Salt to taste 20 gms sesame oil Chopped coriander and spring onions for garnishing

Steps to Make Chilli Potatoes

Rinse the potatoes well and peel them. Cut the potatoes into finger-shaped pieces. Soak the potato fingers in water for about half an hour. Finely chop onions, capsicum, green chilies, garlic, and ginger. In a bowl, mix soya sauce and spicy red chilly sauce. Strain the potatoes and rinse them thoroughly in running water. Add Kashmiri chilly powder, red chili flakes, and the potato fingers to a mixing bowl. Mix well. Add corn powder and salt to the mixture. Incorporate the remaining water and corn powder slurry. Heat oil in a kadai over medium heat and fry the potato fingers until they are crispy. Drain and spread them on a paper towel to cool. Heat sesame oil in another kadai. Stir fry the chopped ingredients over medium heat until the onions become translucent. Add the sauce mix and water, bring to a boil, and mix well. Stir in the fried potato fingers until everything is well combined. Garnish with chopped coriander and spring onions before serving.

Chilli Parotta Recipe:

Green chilies, cut to desired size Curry leaves (optional) Diced onions Diced capsicum Shredded cabbage Oil for parotta Curry leaves, green chilies, ginger-garlic paste Turmeric powder Chili powder Tomato ketchup Salt Parotta pieces Chutney or Boondi raita (optional)

Steps to Make Chilli Parotta

Heat a parotta on low flame until it gets crispy. If it is moist, drizzle some oil around it and cut into small squares, then set aside. Heat oil in a pan, add curry leaves, green chilies, and ginger-garlic paste. Cook until the raw smell disappears. Add diced onions and cook for 4-5 minutes on high heat. Stir in shredded cabbage and capsicum, and fry until the vegetables are slightly soft. Season with turmeric powder and chili powder. Cook for a few minutes. Add tomato ketchup and salt, mix well. If necessary, add 1-2 tablespoons of water. Place the square-shaped parotta pieces in the pan and toss well until they absorb the sauce. Serve with regular chutney or Boondi raita if desired.

With these detailed instructions, you can easily make delicious chilli parotta at home. Enjoy the fiery taste and crispy texture of this popular street food recipe!