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Blogging Marathon# 36: Week 4/ Day 3 Theme: Online Bookmarked Recipes Dish: Chili Parotta The first time I tasted Chili Parotta was about 4~5 years ago in Saravana bhavan in Edison, NJ. Both my husband and I didn't really like it. It was way too greasy and heavy on the stomach. So that ended my chili parotta eating experience on a bad note. Recently I saw this recipe on Sandhya's blog and it looked so much tastier than what I remember chilli parotta to be. I bookmarked it right away.


Servings

2 serving

Total time

60 minutes

Cuisines

Courses


Ingredients

  • 4 cuptomato paste
  • 1 onion
  • 2 peppers
  • 1 tbsp tomato sauce
  • 2 tbsps cilantro
  • to taste Salt
  • 1 onion
  • 2 tomato
  • 1 tsp Ginger garlic
  • 1 tsp Poppy seeds
  • 1 tbsp Cashews
  • 1 tsp chili powder
  • 1 tsp coriander
  • 0.5 tsp Garam Masala

Method

  1. Make the Masala paste: Heat 2tsp oil in a saute pan; add onions and cook until they start turning brown around the edges, about 4~5 minutes.
  2. Add ginger+garlic paste and cook for 1 minute.
  3. Next add all the other ingredients and cook until the tomatoes turn soft and mushy. Let this mixture cool a little, then grind to a smooth paste.
  4. Prep the Parottas: If using frozen parottas, then thaw them by microwaving them until soft. Then chop them into small pieces. Heat 2tbsp oil in a saute pan and cook the chopped parottas until nicely browned all over. Remove onto a plate.
  5. To make Chilli Parotta: In the same pan, heat 2tbsp oil, add onions and peppers and cook on medium flame until crisp tender, takes about 6~7 minutes.
  6. Add tomato sauce and the ground masala. Mix well and season with salt.
  7. Now add the chopped parottas and mix well so that the parottas are coated with the masala. Cook for 2 minutes to heat through, sprinkle with chopped cilantro and serve hot with onion raita.