Friday, February 5, 2010

Chilli Parotta (Maha)

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


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


  • 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.

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