Simple, practical, and full of everyday flavour, Chilli Parotta is a vegan, vegetarian South Indian breakfast, snack made with simple everyday ingredients in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 1
- Category: Breakfast, Snack
- Cuisine: South Indian
Ingredients
- 2 parathas (or 3 rotis)
- ½ cup onions (cubed)
- ½ cup bell pepper (cubed)
- 1½ tablespoons oil
- 1 teaspoon ginger ((chopped))
- 1 teaspoon garlic ((chopped))
- 1 green chilli ((sliced & deseeded if required))
- ¾ to 1 tablespoon soya sauce ((or tamari, adjust to taste))
- 1¼ tablespoon red chilli sauce ((or any sauce you prefer, adjust to taste))
- ⅛ to ¼ teaspoon salt ((use only if required))
- ¼ teaspoon red chilli powder ((adjust to taste))
- ¼ teaspoon garam masala ((adjust to taste))
- ¼ cup water
- 1 tablespoon coriander leaves (fine chopped)
Method
- Chop parottta or roti to ¾ inch cubes. Set aside.
- Pour oil to a pan and heat it. Saute ginger and garlic until aromatic but not brown.
- Then add onions and bell peppers. Saute on a medium heat, until slightly tender yet crunchy.
- Add soya sauce, red chilli sauce, chilli powder, garam masala and water. Mix well and bring it to a boil on a medium heat.
- Taste test and adjust the salt and spice to your liking.
- When the water boils and comes to a slightly thick consistency, add the chopped parotta. If you over cook and evaporate too much moisture your chilli parotta will be dry.
- Mix well quickly and fry until hot. Turn off and add coriander leaves. Serve chilli parotta hot or warm.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
