We all like the chilli parrota served in SARAVANA BHAVAN . One day when my kids asked me to make this for tiffin, i told them that i will learn and make for them next weekend and temporarily closed their mouth with noodles. While searching for the chilli parrota recipe in blogs, i came across it in here. Try out this easy kid's friendly recipe and even we adults will love this chilli parotta for sure.
I decided to try that and made a few alterations to suit my kids taste.
It came out so well and kids finished it in no time.
Here comes the recipe of this:
Preparation time: 10minutes| Cooking time:20 minutes |Serves: 3-4
INGREDIENTS:
| PARROTA | 4 NOS. (I USED FROZEN) |
| ONION(CUT INTO CUBES) | 2 |
| TOMATO(CHOPPED) | 1 |
| GARLIC | 3 flakes |
| GINGER | 1” INCH |
| MIXED VEGETABLES | 3/4 CUP |
| RED CHILLI POWDER | 1 TSP |
| GARAM MASALA | 1/2 TSP |
| OIL | 1 TBSLP |
| TOMATO KETCHUP | 1-2 TBLSP |
Take a non stick tawa and cook the parrota according to the instructions given in that.
I used pillsbury malabar parrota.
When the parrotas are ready cut them into cubes and keep it aside.
In a kadai,put oil and add the cubed onions(ONE ONION),garlic,,ginger,redchilli powder,garam masala and saute till the raw the raw smell goes.
Allow it to cool. Grind it to a fine paste along with the tomatoes and tomato ketchup. Add oil in the pan and add the sliced onions and saute till it turns pink and add chopped veggies ( i used carrots, green peas, cabbage and capsicums)and add the ground masala, and saute for 3 mins.
Now add the cubed parrotas and mix it evenly with the masala and just sprinkle a few spoons of water.
Keep it in flame for 5 mins . Garnish with coriander.
Serve hot with onion raita.
notes:
- You can make the same using left over chapati | kulcha too.
- You can add boiled chick peas too.
