We all like the chilli parrota served in SARAVANA BHAVAN . One day when my kids asked me to make this for tiffin, i told them that i will learn and make for them next weekend and temporarily closed their mouth with noodles. While searching for the chilli parrota recipe in blogs, i came across it in here. Try out this easy kid’s friendly recipe and even we adults will love this chilli parotta for sure.
Here comes the recipe of this:
Preparation time: 10minutes| Cooking time:20 minutes |Serves: 3-4
|PARROTA||4 NOS. (I USED FROZEN)|
|ONION(CUT INTO CUBES)||2|
|MIXED VEGETABLES||3/4 CUP|
|RED CHILLI POWDER||1 TSP|
|GARAM MASALA||1/2 TSP|
|TOMATO KETCHUP||1-2 TBLSP|
Take a non stick tawa and cook the parrota according to the instructions given in that.
I used pillsbury malabar parrota.
When the parrotas are ready cut them into cubes and keep it aside.
In a kadai,put oil and add the cubed onions(ONE ONION),garlic,,ginger,redchilli powder,garam masala and saute till the raw the raw smell goes.
Allow it to cool. Grind it to a fine paste along with the tomatoes and tomato ketchup. Add oil in the pan and add the sliced onions and saute till it turns pink and add chopped veggies ( i used carrots, green peas, cabbage and capsicums)and add the ground masala, and saute for 3 mins.
Now add the cubed parrotas and mix it evenly with the masala and just sprinkle a few spoons of water.
Keep it in flame for 5 mins . Garnish with coriander.
Serve hot with onion raita.
- You can make the same using left over chapati | kulcha too.
- You can add boiled chick peas too.