Madurai chilli parotta(Restaurant style)

Madurai chilli parotta(Restaurant style)

               

Ingredients:

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

Method:

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

• Mix well until well coated and garnish with curry leaves
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• Serve with Raitha.
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Serves  3