Chilli ParottaPhoto and recipe Courtesy: Aarthi (my sister)
Laccha Paratas are called Malabar Parotta/ Kerala Parotta or just Barotta in South India. Here is the Chettinad chilli barotta recipe.. I love this dish. You can easily alter this dish to suit your taste. This is the best way to make a quick tiffin in your style!
1 onion - cut long
1 tomato - cut long
1 capsicum/ bell pepper (small) - cut long
1 handful frozen diced carrots+peas (optional)
salt to taste
chilli powder 1/2 tsp (vary according to taste)
turmeric 1/4 tsp
Ginger-garlic paste (optional)
1 tbsp masala chilli sauce / tom-chi sauce (optional)
2 slit green chillies
1 tsp garam masala
3 big parottas (store bought - frozen)
2 tsp oil
Heat the frozen paratas on a griddle and roast till done. Tear the parottas into thick strips. Keep aside.
Keep the burner in high flame and stir ingredients quickly.
Add oil in kadai. Add ginger-garlic paste (optional). Saute well
Add green chillies, onions, saute till transparent, stir in bell peppers. Saute till crisp
Add tomatoes, saute till soft
Add salt, turmeric, chilli powder. Mix well
Add garam masala, tomato chilli sauce (optional)
Stir in the parotta pieces and give it a good stir till it blends with all the spices.
Serve hot with onion raita.
Note: Parotta can be substituted with chappatis or naans.
To make this dish Indo-Chinese, substitue garam masala, chilli powder and turmeric with red chilli sauce, green chilli sauce and Soy sauce!