Chilli Parotta ~ Restaurant Type

Chilli Parotta

Off late, I discover myself making numerous scorching potch dishes particularly with left overs be it fried rice or bread upma. Bear in mind the Parotta recipe I posted final week? I had fairly a number of parottas sitting within the fridge that I put to good use by making Kothu Parotta and Chilli Parotta, each of that are widespread road meals fares of Tamil Nadu.

There are a number of variations of restaurant model Chilli Parotta in response to the area it’s ready. A highly regarded model includes slicing the flaky parottas into chunk sized items, dipping them in a skinny batter of spiced flour and cornflour and deep fried until crisp earlier than being tossed in a coconut primarily based gravy consisting of onions, caspicum and spices. There are not any ‘guidelines’ to be adopted for road meals fare like Chilli Parotta recipe. It’s versatile, within the sense one can add substances be it spices or sauces in response to one’s choice. A easy twist can rework the dish’s texture and taste profile and make it one thing particular.