Chilli Parotta

  • Parottas – 4 or 5
  • Onion – 1 large, quartered
  • Bell peppers (red, green, yellow mix), quartered – 1/2 cup
  • Garlic – 3 or 4 pods, finely chopped
  • Ginger – 1/2″, finely chopped
  • Green chilies – 2,  finely chopped
  • Sauces: 
    • Chilli sauce – 1 tbsp 
    • Soy sauce – 2 tsp
    • Tomato ketchup – 1 tsp
    • Rice Vinegar / Lemon juice – 2 tsp (only needed if chilli sauce is not used)
  • Spice powders:
    • Red chili flakes / powder – 1 tsp (only needed if chilli sauce is not used)
    • Coriander powder – 1/2 tsp
    • Garam masala –  1/4 tsp 
  • Spring onion – finely chopped, 2 tbsp
  • Salt to taste
  • Oil 3 tbsp


  1. Cut the parottas into bite sized pieces using a knife / scissors. Set aside. 
  2. Heat oil in a cast iron pan on medium high flame and once hot, add the chopped onion. Saute till the onions are pink and transparent. 
  3. Add chopped ginger, garlic and green chillies, saute for few seconds. 
  4. Add the chopped bellpeppers and daute for a min. 
  5. Add the spice powders, saute for few secs till the raw smell goes off. 
  6. Add the sauces and salt to taste. 
  7. Add shredded parotta, saute on high for few secs mixing everything.
  8. If you would like it a bit crispier, reduce the flame and cook this for couple of more mins.
  9. If you like eggs, you can beat 2 eggs, scramble it in a separate pan and add it at this stage and mix well. You can also add beaten eggs directly into this pan by making a well in the middle but it changes the texture of kottu parotta a bit, so i prefer to do it in a separate pan.
  10. Garnish with spring onion and serve.

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