Chilli Parotta| Chilli Kothu Parotta is a street food  served generally on nights by roadside eateries. It is a very popular street food from Tamil Nadu. Easy to make dinner or a one pot meal. Easy to carry dry food for travel, picnics etc. You can prepare this with leftover parottas and give a fresh and tasty make over to the old ones. Very rich in taste, and once you taste this, you would really really want this everyday.

     Original recipe is to cut long parotta strips that are dipped in a batter, deep fried then chopped into pieces and cooked in a gravy and served. Batter consists of a cup of Maida/ All purpose Flour, a teaspoon of Ginger garlic paste , a teaspoon of Garam masala powder with Red food colour and Salt mixed to a bajji batter consistency. You can dip the long cut stips of parotta  in this batter and proceed with the recipe. As parotta itself has enough oil, so i am avoiding the deep frying part and cooking it in the gravy directly.

Chilli Parotta


Parotta| Kerala Parotta- 5-6 small
Capsicum/ Bell pepper, cubed-1
For the Tomato Gravy:
Onion, chopped-1 (1/2 cup)
Green chillies, chopped-2
Ginger Garlic, Chopped/Paste- 1 tablespoon together
Tomato, chopped- 1 big (1/2 cup)
Chilli powder/ (Kashmiri chilli powder)- 1 teaspoon
Coriander powder- 1 teaspoon
Garam Masala powder- 1/4 teaspoon
Curry leaves- 2 strand
Cinnamon bark- 1 small piece
Oil- 3 teaspoons
Salt- to taste

To Grind as Paste:
Coconut- 1/4 cup
Poppy seeds- 1 teaspoon
Cashew nuts- 5-6
Chilli Parotta recipe

  • Chop or cut the parottas small pieces/ cubes using knife or kitchen scissors which ever is easy for you. 
  • Grind coconut, poppy seeds and cashewnuts together as a fine paste. First powder it inside the blender then add water and grind as a paste.
  • Heat oil in a pan and add Cinnamon, Cloves and Cardamon when you get the smell of it add onion and cook till translucent. 
  • Add Green chillies, Curry leaves and cook for thirty seconds.
  • Add Ginger, Garlic and cook till the raw smell leaves.
  • Add the Tomatoes and salt; cook till mushy.
  • Add Chilli powder, Coriander powder and Garama masala powder; cook for thirty seconds.
  • Add 1/4 cup of water and cook the gravy for one minute on medium flame till starts to thicken. Now add the ground coconut paste and mix well and cook well for about a minute and switch off and keep aside.
  • In another pan heat a teaspoon of oil, add capsicum and cook till white spots starts to appear on the skin. Add the parottas and cook for a minute till the parotta gets the heat and becomes slightly crispy.
  • Now add the gravy and some curry leaves for flavour and  cook till the gravy totally is absorbed by the parotta and the parotta becomes soft.
  • Cook for about a minute or two and check for salt. Add if needed.
  • Garnish with curry leaves and serve with Onion Raitha.
How to make chilli parotta