Saturday, February 5, 2011

Chilli Paratha

Chilli Paratha (also known as Kothu Parotta/Kothu Roti) is a popular dish in Southern India. Kothu parotta is a common street food but gaining popularity in restaurants too. The ingredients are minced and mixed repeatedly until they blend well. Kothu parotta can be prepared with or without meat. Meatless kothu parotta can be made with finely chopped vegetables to give the minced texture to the dish. It is served with onion raitha.


6 Parathas, cut into small pieces
5-6 green chillies, finely chopped
1/2 cup frozen peas and carrots, thawed
2 medium potatoes, finely chopped
1 large onion, finely chopped
1/4 cup tomato sauce
3-4 tbsp tomato ketchup
2 tsp chilli powder (reduce quantity if you want it less spicy)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp ginger-garlic paste
Salt, to taste
3-4 tbsp oil
1/4 cup cilantro leaves, finely chopped


In a deep pan, heat oil, add onions and green chillies. Sauté onions until translucent. Add the ginger-garlic paste and fry for 2-3 minutes.

Add the peas, carrot, potatoes, chilli powder, cumin powder and coriander powder (adjust spices to suit your taste). Allow the vegetables to cook until they are almost done. Add the tomato sauce (or crushed tomatoes) and salt and cook  for few minutes until it turns out saucy but not too thick.

Add the paratha pieces to the saucy mixture and toss well to coat them. Add tomato ketchup and mix well. Fry for few minutes until all the flavors blend together and add chopped cilantro and mix with the parathas. If you find the chilli paratha to be a little dry, add more tomato sauce or ketchup. Serve hot with onion raitha.

Makes 3 servings.

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