Chilli Parotta Recipe

If using frozen parottas, thaw according to package instructions. Warm a non-stick or cast-iron skillet over medium heat and add 1 tbs oil. Pan-fry each parotta for 1–2 minutes per side until golden brown and slightly crisp. Stack on a plate and keep covered with a clean cloth to stay soft. If using fresh store-bought parotta, heat similarly.

Once cooled slightly, cut or tear each parotta into 1–1.5 inch wide strips or bite-sized pieces. Set aside on a tray.

Prepare cornstarch slurry

In a small bowl, mix 1 tsp cornstarch with 3 tbs water until smooth. Set aside.

Heat a large wide non-stick pan or wok over medium-high heat. Add 2 tbs vegetable oil. When hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them crackle for 10–15 seconds.

Add 10 curry leaves (if using), 6 chopped garlic, 1 tbs chopped ginger and 3 chopped green chillies. Sauté for 30–45 seconds until the raw smell of garlic disappears but not browned.

Add the thinly sliced large onion and sauté on medium-high for 3–4 minutes until the onion turns translucent and edges begin to caramelize. Stir frequently to avoid burning.

Add 1 medium sliced capsicum and continue to stir-fry for 2 minutes. Capsicum should be partially tender but still have a bite.

Add 1 chopped tomato (or 2 tbs tomato puree) and cook for 2–3 minutes until the tomato softens and mixes into the aromatics. If the mixture looks too dry, add 1–2 tbs water.

Lower heat to medium. Stir in 2 tbs soy sauce, 2 tbs red chilli sauce, 1 tbs ketchup (if using), 1 tsp vinegar, 1 tsp sugar, 0.75 tsp salt and 0.5 tsp freshly ground black pepper. Taste and adjust seasoning — remember parotta will also contribute saltiness.

Stir the cornstarch slurry again (it may settle) and pour into the pan while stirring continuously. The sauce will thicken within 30–60 seconds. If it becomes too thick, add up to 1–2 tbs water to reach a glossy, clingy sauce that coats the parotta pieces.

Increase heat to high for a minute so the pan is hot. Add the cut parotta pieces to the sauce. Toss gently but thoroughly with a spatula so each strip is coated. Work quickly to avoid sogginess — you want the parotta to absorb some sauce but retain texture.

Add the white parts of 3–4 sliced spring onions and toss for 1 minute so they soften slightly and mingle with the sauce. Turn off heat, drizzle 1/2 tsp sesame oil (optional) and toss again.

Transfer chilli parotta to a serving platter. Sprinkle the green parts of the sliced spring onions and 2 tbs chopped coriander over the top.

Serve hot with lemon or lime wedges on the side to squeeze over just before eating. Optionally serve with raita or plain yogurt to balance heat.