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Chilli parotta chennai style


Rate this recipe 4.2/5 (13 Votes)


  • Oil - 5 tbsp
  • Mustard - 1/4 tsp
  • Onion - 1
  • Tomato - 1/2
  • Capsicum - 1/4
  • Chilli powder -1 tbsp
  • Turmeric powder - a pinch
  • Salt - 1/4 tbsp
  • Frozen parotta - 2


Level of difficulty Average
Cost Average budget


Step 1

Heat a tawa/pan/ dry skillet and cook on both sides of the frozen parotta, cut into pieces, Keep it aside.

Heat a pan, Add 3tbsp of oil.

Add 1/4tsp of mustard seed (mustard splutters).

Add 1/2 chopped and 1/2 sliced onion.

Add 1/2 chopped tomato.

Add 1/4 chopped capsicum/.bell pepper.

Add 1tbsp chilli powder.

Add a pinch of turmeric powder.

Add 1/4 tbsp salt.

Add the cut parotta pieces.

Saute for 3 minutes.

Chilli parotta is ready, Serve with raitha or tomato sauce..


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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