Chilli Parotta (Maha)

By -
Post # 18

If you grew up in Tamil Nadu, you have probably heard of "kothu parotta" - "kothu" means minced/scrambled and "parotta" (different from the North Indian paratha) is a layered bread made with maida (all-purpose flour). This dish is a popular road side delicacy and is made by scrambling parotta and egg and is served with "salna" (a spicy side dish which looks like sambhar).

Chilli Parotta is a vegan version of this dish and thanks to Maha, I got to taste it for the first time! Maha is good friend and being-a-good-cook is just one of her many creative talents. Apart from my mom, she is one of the handfuls I know that pays attention to "presentation" and "eye appeal"! Now on to her recipe...

Chilli Parotta
By Maha Ramani
Serving size: 2

Ingredients:

Maharani's Choice Parotta - 1 box (contains 10 small parottas)
Onion - 2-3 medium, ground to paste
Tomato - 2-3 medium, ground to paste
Onion - 1/2 medium, finely chopped
Chili powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 2 tbsp
Spring onions (scallions) - 3-4, finely chopped (green and white)
Oil - 3-4 tbsp
Salt - to taste

Method:

  • Thaw the frozen parathas in the microwave and then cut then into small pieces
  • Chop the onions and then make a paste in the blender
  • Pour oil in the pan (a little more than normal) and add the ground onion paste, mix in the ginger garlic paste and fry till all the raw smell disappears
  • Keep frying till the oil separates from the fried paste
  • Now, add the finely chopped onions and fry till they become golden brown
  • Add chilli powder, turmeric powder, coriander powder, cumin powder and salt
  • Mix in the ground tomatoes and keep frying till the paste thickens and the raw smell disappears
  • Finally sprinkle the garam masala powder, add the chopped paratha pieces and fold it in.
  • Garnish with fresh chopped scallions and serve hot with a raitha of your choice.





Comments

Post a Comment

Welcome to our food blog. Please feel free to leave your comments or suggestions for improvements in a recipe. If you try any of the recipes here, please send us your feedback or pictures and we will post it on the blog.

Popular posts from this blog

Vegetarian Thai Red Curry

By -
Image
Looks like I am on a curry spree! One of my favorite cuisines on this planet, even talking about it makes my mouth water...slurp! I suddenly thought about Thai food today and luckily I had all the basic ingredients in my pantry so tonight's dinner was the Thai Red Curry! Aside, I have always been wary of using others' recipes and have had many discussions with my co-blogger and other close friends about copyright and related topics. While we have come across people who steal pictures from the original recipe and claim it as their own (yes, unfortunately such creeps do exist!), I have also seen bloggers who take copyright to a whole new level by picking open fights on blogs and "walls" (we definitely try to stay away from this kind!).I came across a useful  article   today on foodblogforum that talks about recipe-attribution-etiquettes, I thought it might be worth sharing here. After that quick sanity check, back to my red curry :) ...
Read more

Quinoa Upma

By -
Image
Upma is a comfort food in South India. Rava, semiya, rice, bread - no matter what your base ingredient is - making upma can never be difficult and a basic upma is always a Quick Fix Recipe! This time I decided to make upma with a new ingredient, something I have been wanting to try for a long time now - Quinoa!! Quinoa (pronounced keen-wah ) is a very-high-protein grain thus making it an unusually complete protein source especially for vegetarians and vegans. The grain is native to South America and was once considered the "mother grain" by the Incas. Click here for more information and for the nutritional benefits of Quinoa. Quinoa may not be available in your regular grocery store, look for it in a health food store. I picked up mine from Whole Foods. Ingredients: Quinoa - 1/2 cup Garlic - 2 medium sized pods, chopped 1/2 inch size Onion - 1/4 of a big onion, chopped 1/2 inch size Vegetables (carrot, peas, beans) - 1/4 cup, finely chopped (I was not fully prepared w...
Read more

Kesari to kick off Navaratri

By -
Image
Happy navaratri everyone! I am sure most of our readers need no introduction to this festival but for all others,  navaratri ( "nava" means 9, "ratri" means night ) is a Hindu festival that celebrates the 9 forms of Shakti  - the female divine force in Hinduism. While the festival is celebrated all over India, each region and each community has it's own traditions. From Durga Puja in the east to Kolu in the south, from Gharba in the west to Dussehra in the north, the rituals are quite varied!  Our Kolu for this year is all ready and I decided to make a sweet dish to mark the beginning of navaratri today. Maha and I are veterans at combined cooking through the phone, 3000 miles apart! We usually pick South Indian dishes that are complicated or simple/common recipes that we haven't tried or been able to master yet. Our pick for today was Kesari.  Kesari (or  sojji ) is also known as Sheera in Maharashtra and Sooji ka Halwa in North India. K...
Read more