Wednesday, June 26, 2013


For reasons unknown I love doing shopping at Madurai.Every time I used to try to dine at a different restaurant at Madurai. But the item remains the same.. 'Chilli parotta'..Parotta is a famous street food in down south of India.When I came across this recipe here, I immediately tried it. Having tasted chilli parotta at various restaurants at Madurai, I can vouch that this recipe tastes the same.I did not deep fry the parottas though for obvious reasons.

Chilly Parotta

Recipe source: Cookery corner

Frozen Paratha: 5
Onion: 1 medium sized
Tomato: 1 medium sized
Capsicum: 1 small sized
Spring onions: 2 stalks
Tomato sauce/ketchup: 1 tsp
Ginger finely chopped: 2 tsp
Salt: 1 tsp
Chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Coriander powder: 1 tsp
Garam masala powder: 1 tsp
Cashew nuts: 1 tablespoon
Poppy seeds: 1 tsp
Oil: 2 tsp


  1. Cut the onion into half. Chop one of the onion finely and cut the other half into large cubes
  2. Separate the white part from spring onions and chop them separately
  3. Heat 1 tsp of oil in a pan and fry the onions until it becomes translucent
  4. Add ginger and saute well
  5. Now add the tomatoes and cook until it is mushy
  6. Add chilli powder, coriander powder, turmeric powder, masala powder, cashew nuts,poppy seeds and salt as well
  7. Allow this to cool and grind it in a blender/mixie to a thick paste along with tomato ketchup
  8. Meanwhile toast the parathas in a tawa as we do normally
  9. Using kitchen scissors, cut the cooked parathas into squares
  10. Heat 1 tsp of oil in a pan and fry the cubed onions
  11. Once it turns translucent add the capsicum and white part of the spring onions and fry until it turns crispy
  12. Now add the ground paste and cook for 4 to 5 minutes. If it is too thick add 1 or 2 tablespoons of water
  13. Add the parathas and mix well. 
  14. Garnish with green part of the spring onions
  15. Serve with onion raita
I skipped garlic from the original recipe. You can substitute ginger paste with ginger garlic paste for the best flavors
Use Kashmiri red chilli for the bright color of the chilli parotta. Alternatively kesari powder can also be used

Step by Step pictures
Chilly Parotta
Fry the onion, tomatoes and add masala powders

Chilly Parotta
Toast the parotta and cut it into squares

Chilly Parotta
Grind the masala. Fry onion and capsicum

Chilly Parotta
Add the gravy followed by parottas


  1. Same pinch..I posted chilli Parotta recipe this morning! :) ..mine is a quick fixer! Shall try yours next time..looks yum!

  2. That looks awesome - am so tempted now. Thank you for trying the recipe and so glad that the taste reminded you of the Mdu restaurants.... :)

  3. Looks so delicoius. Nice dish.

  4. Looks so delicious and mouth watering.

  5. Looks yummy and lovely.. Great clicks too :)

  6. I tried it. Sorry to say it didn't taste same as the Madurai chilli parotas at all..
    I think there needs to be green chilli in it...I grew up in Madurai so I definitely know this doesn't taste the same...
    That being said, I made it and had a good meal so it's definitely enjoyable. Thank you for sharing.

    1. Thanks for trying the recipe.

      I have omitted garlic in my recipe as we do not use it regularly. Also I have not deep fried the parottas as mentioned in the original post. That would really make a difference.

  7. Can add few drops of lemon juice for that extra punch.Thanks for the recipe..

    1. Thats a nice idea. Lemon juice will surely add the punch