CHILLI PAROTTA - RESTAURANT STYLE

For reasons unknown I love doing shopping at Madurai.Every time I used to try to dine at a different restaurant at Madurai. But the item remains the same.. 'Chilli parotta'..Parotta is a famous street food in down south of India.When I came across this recipe here, I immediately tried it. Having tasted chilli parotta at various restaurants at Madurai, I can vouch that this recipe tastes the same.I did not deep fry the parottas though for obvious reasons.

Recipe source: Cookery corner


Ingredients
Frozen Paratha: 5
Onion: 1 medium sized
Tomato: 1 medium sized
Capsicum: 1 small sized
Spring onions: 2 stalks
Tomato sauce/ketchup: 1 tsp
Ginger finely chopped: 2 tsp
Salt: 1 tsp
Chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Coriander powder: 1 tsp
Garam masala powder: 1 tsp
Cashew nuts: 1 tablespoon
Poppy seeds: 1 tsp
Oil: 2 tsp

Procedure

1. Cut the onion into half. Chop one of the onion finely and cut the other half into large cubes
2. Separate the white part from spring onions and chop them separately
3. Heat 1 tsp of oil in a pan and fry the onions until it becomes translucent
4. Add ginger and saute well
5. Now add the tomatoes and cook until it is mushy
6. Add chilli powder, coriander powder, turmeric powder, masala powder, cashew nuts,poppy seeds and salt as well
7. Allow this to cool and grind it in a blender/mixie to a thick paste along with tomato ketchup
8. Meanwhile toast the parathas in a tawa as we do normally
9. Using kitchen scissors, cut the cooked parathas into squares
10. Heat 1 tsp of oil in a pan and fry the cubed onions
11. Once it turns translucent add the capsicum and white part of the spring onions and fry until it turns crispy
12. Now add the ground paste and cook for 4 to 5 minutes. If it is too thick add 1 or 2 tablespoons of water
13. Add the parathas and mix well. 
14. Garnish with green part of the spring onions
15. Serve with onion raita

Notes:

I skipped garlic from the original recipe. You can substitute ginger paste with ginger garlic paste for the best flavors

Use Kashmiri red chilli for the bright color of the chilli parotta. Alternatively kesari powder can also be used

Step by Step pictures

Fry the onion, tomatoes and add masala powders

Toast the parotta and cut it into squares

Grind the masala. Fry onion and capsicum

Add the gravy followed by parottas