Chilli Parotta is one of the favorite dishes which me and my mom usually orders in the vegetarian restaurants in my home town in Kerala. Recently I came across this recipe in one of blogs and I was so tempted to try it. It was so similar to the restaurant versions and I got a pat from my hubby too..
Ingredients:
5 Kerala Parotta, cut into bite sized pieces.
2 onions, roughly chopped + 1 onion, cubed
6 cloves garlic + 1 inch piece ginger + 5 green chilies, finely chopped
4 tomatoes, roughly chopped
1 chicken/vegetable tastemaker cube
2 tablespoons each of tomato sauce + soya sauce + green chili sauce
1 tablespoon red chili powder
3/4 teaspoon garam masala powder
1 capsicum, cubed
1/4 cup coriander leaves, chopped
1 teaspoon lime juice
4 tablespoons refined cooking oil
To taste, salt
As required, water
Method:
2 onions, roughly chopped + 1 onion, cubed
6 cloves garlic + 1 inch piece ginger + 5 green chilies, finely chopped
4 tomatoes, roughly chopped
1 chicken/vegetable tastemaker cube
2 tablespoons each of tomato sauce + soya sauce + green chili sauce
1 tablespoon red chili powder
3/4 teaspoon garam masala powder
1 capsicum, cubed
1/4 cup coriander leaves, chopped
1 teaspoon lime juice
4 tablespoons refined cooking oil
To taste, salt
As required, water
Method:
Heat two tablespoons of oil in a non stick pan. Add roughly chopped onions and
sauté till they start to brown. Add ginger, garlic and green chilies, and
continue sautéing till aromatic.
Toss in the tomatoes, add all the sauces and red chili powder and mix well. Crush in the taste maker cube and let it cook for about 10 minutes till the mixture leaves the sides of the pan. (Add oil as required if you find the tomato mixture sticking to the bottom of the pan.)
Once done, remove the pan from heat and let it cool for some time. Then blend the mixture to a smooth paste in a food processor and keep aside.
Return the pan to heat, add two more tablespoons of oil and add the cubed onion. Sauté till the onion turns translucent.
Add the tomato and onion paste to the pan and fry for some time. If it is too thick, then add in a few drops of water. Add the capsicum, followed by the paratta pieces and mix well so that the paratta pieces are well coated with the tomato and onion paste. Adjust seasoning, if required.
Finally add the lemon juice and coriander leaves. Sprinkle the garam masala and stir once more.
Serve hot with lemon wedges or raita.
Toss in the tomatoes, add all the sauces and red chili powder and mix well. Crush in the taste maker cube and let it cook for about 10 minutes till the mixture leaves the sides of the pan. (Add oil as required if you find the tomato mixture sticking to the bottom of the pan.)
Once done, remove the pan from heat and let it cool for some time. Then blend the mixture to a smooth paste in a food processor and keep aside.
Return the pan to heat, add two more tablespoons of oil and add the cubed onion. Sauté till the onion turns translucent.
Add the tomato and onion paste to the pan and fry for some time. If it is too thick, then add in a few drops of water. Add the capsicum, followed by the paratta pieces and mix well so that the paratta pieces are well coated with the tomato and onion paste. Adjust seasoning, if required.
Finally add the lemon juice and coriander leaves. Sprinkle the garam masala and stir once more.
Serve hot with lemon wedges or raita.
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