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Chilli Kothu Parotta

Chilli Kothu Parotta is a popular Indian Main
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Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


2 - frozen parotta

1 - big Onion

1 - big Capsicum

3 pods - Garlic

1" piece - Ginger (optional)

3 - Green chillies

3 tbsp - Coriander leaves (chopped)

1 tsp - Red Chilli powder

1/2 tsp - sambar powder

1/4 tsp - Garam Masala powder (optional)

1 tsp - chilli sauce or Tomato sauce

salt as needed

2 tbsp - Spring onion (optional)

2 tbsp - grated Carrot (optional)

1 tbsp - oil


  1. Toast the parottas golden brown in a pan and allow to cool.
  2. Cut with a knife into desired shapes - squares or thin strips.
  3. Chop onions into chunks and slice the capsicums into thin strips.
  4. Crush the garlic (with skin) and finely chop the ginger.
  5. Slit the green chillies and chop the coriander leaves along with the stem.
  6. Heat oil in a broad non-stick pan and add the crushed garlic first. When it turns golden brown, add the chopped ginger and fry just a while.
  7. Add the onion and fry until it is transparent, then add capsicum, chillies and the coriander leaves.
  8. Fry for a minute on high flame.
  9. Add the powders mentioned and sprinkle salt.
  10. Add the sauce.
  11. Lower the flame to minimum and make sure the ingredients are evenly coated.
  12. Add the parotta pieces and mix so that the spices and sauce are evenly spread.
  13. Add more coriander leaves, spring onion and carrot and stir.
  14. Serve hot with onion raita.
  15. Recipe and Image courtesy: Rak`s Kitchen

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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