Madurai chilli parotta(Restaurant style)

Madurai chilli parotta(Restaurant style)



paratha                         -5
maida/all purpose flour-1 cup
chicken masala.            -1 tbsp
ginger garlic paste        -1 tsp
chili powder                  -11/2 tsp
salt                                 -to taste
onion.                            -1/3 cup finely chopped
tomato.                          -1 finely chopped
curry leaves.                  -few
cinnamon                       -1/2' broken
cloves                             -4
star anise                        -1
fennel seeds.                   -1/4 tsp
red color.                         -little(optional)

To grind:

shredded coconut-3 tbs
cashews.              -8-10
poppy seeds.        -1 tsp


  • Grind the ingredients given to grind into a smooth paste.
  • Make parathas with a frozen parathas over tawa until light can also get ready made make parathas from scratch check the link below
  • To make parathas at home 
  • Cut the parathas into strips. 

  • In a bowl mix maida , ginger garlic paste,chicken masala, salt, chili  powder,red color and make it into a consistency of dosa batter by adding necessary water.
    • Heat oil for frying.dip paratha strips into batter so that it gets coated on all sides.fry them until crisp.                                                    
  • Cut them into cubes. 


  • In another pan heat oil and temper with cinnamon,cloves,star anise,bay leaf and fennel seeds.

  •  Put some curry leaves.
  • Follow it with onions.
  • Then add in the chopped tomatoes.


  • Put salt & little chicken masala and mix well.

  • Add in the chopped bell pepper and fry for another minute. 
  • Add some water .
  • By the time it starts boiling pour the ground paste  and red color (optional).

  •  Cook until oil oozes.Add the cubed parottas.

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Galaxy Club said...

Very neatly you explained and its a great post.Thanks for sharing the information with us.
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Indian Restaurant said...

Thanks for sharing this recipe. I look forward to trying it out...
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