23 Spicy Chilli Parotta Delicious Recipes

Bold flavors and fiery spices are calling your name with our roundup of 23 Spicy Chilli Parotta recipes! Whether you’re craving a quick weeknight dinner or looking to spice up your comfort food game, these dishes promise to deliver. Perfect for home cooks ready to explore vibrant tastes, each recipe is a ticket to a delicious adventure. Keep reading to find your next favorite meal!

Spicy Street Style Chilli Parotta

Just imagine tearing into a plate of Spicy Street Style Chilli Parotta, where each flaky layer of parotta is enveloped in a fiery, aromatic sauce that promises to transport your senses straight to the bustling streets of its origin.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp salt
• 1 tbsp red chilli powder
• 1 tbsp garam masala
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 2 tbsp chopped cilantro

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, 1/4 cup vegetable oil, and 1 tsp salt to form a soft dough. Cover and let it rest for 30 minutes.
2. Divide the dough into equal portions and roll each into a thin circle. Brush with oil, fold into layers, and roll again into a spiral. Rest for 10 minutes.
3. Heat a skillet over medium heat and cook each parotta for 2 minutes on each side or until golden brown. Set aside.
4. In the same skillet, sauté 1/2 cup chopped onions and 1/2 cup chopped bell peppers until soft, about 3 minutes.
5. Add 1 tbsp red chilli powder and 1 tbsp garam masala, stirring for 1 minute to release the aromas.
6. Tear the parottas into bite-sized pieces and add to the skillet along with 2 tbsp soy sauce and 1 tbsp vinegar. Toss well to coat evenly.
7. Garnish with 2 tbsp chopped cilantro before serving.

Flaky, spicy, and utterly irresistible, this dish offers a perfect balance of textures and flavors. Serve it with a side of cooling yogurt or as a standalone snack to truly appreciate its street-food charm.

Cheesy Chilli Parotta Roll

Revered for its irresistible combination of flavors and textures, the Cheesy Chilli Parotta Roll is a delightful fusion dish that promises to tantalize your taste buds with every bite. This recipe transforms simple ingredients into a gourmet experience, perfect for those seeking a quick yet sophisticated meal.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 1/2 cup finely chopped green chillies
• 1 tbsp butter
• 1/4 cup chopped cilantro

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp vegetable oil. Gradually add 1/2 cup water, kneading until a soft dough forms. Tip: Let the dough rest for 15 minutes for easier rolling.
2. Divide the dough into equal portions and roll each into a thin circle. Cook on a hot griddle over medium heat for 1 minute on each side or until golden spots appear.
3. Spread 1 tbsp butter on each parotta, then sprinkle 1/4 cup chopped cilantro, 1/2 cup finely chopped green chillies, and 1 cup shredded mozzarella cheese evenly over one side. Tip: For extra flavor, lightly toast the parotta before adding toppings.
4. Roll the parotta tightly to encase the filling, then return to the griddle. Cook for 2 minutes on each side or until the cheese melts and the exterior is crispy. Tip: Press lightly with a spatula to ensure even cooking.

Yielded with a crispy exterior and a molten, spicy-cheesy interior, these rolls are best served hot, accompanied by a tangy dip or a cool yogurt sauce to balance the heat. You can also slice them into bite-sized pieces for an elegant party appetizer.

Egg Chilli Parotta

On a bustling evening, when the craving for something indulgent yet comforting strikes, Egg Chilli Parotta emerges as a delightful choice. This dish, with its layers of flaky parotta, enveloped in a spicy, tangy egg mixture, promises a symphony of textures and flavors that are both sophisticated and satisfying.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 3 eggs
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 2 tbsp vegetable oil (for frying)
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, and 1/4 cup vegetable oil. Gradually add 1/2 cup water, kneading until a soft dough forms. Cover and let rest for 30 minutes.
2. Divide the dough into equal portions. Roll each portion into a thin circle, brush with oil, fold into layers, and roll again into a parotta.
3. Heat a skillet over medium heat. Cook each parotta for 2 minutes on each side or until golden brown, adding 1 tbsp oil as needed. Set aside.
4. In a bowl, whisk 3 eggs with 1 tbsp soy sauce and 1 tbsp chili sauce until well combined.
5. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1/2 cup chopped onions and 1/2 cup chopped bell peppers, sautéing for 2 minutes until softened.
6. Pour the egg mixture over the vegetables. Stir continuously for 3 minutes or until the eggs are just set.
7. Tear the parottas into bite-sized pieces and gently fold into the egg mixture. Sprinkle with 1/4 tsp black pepper, stirring for another minute to combine.

Just as the dish comes together, the parotta pieces soak up the bold flavors of the egg and sauces, offering a perfect balance of chewiness and softness. Serve it hot, garnished with fresh cilantro, for a meal that’s as visually appealing as it is delicious.

Chilli Parotta with Gravy

Mastering the art of layering flavors and textures, this Chilli Parotta with Gravy is a symphony of spicy, tangy, and savory notes, wrapped in the comforting embrace of flaky, pan-fried bread. A dish that promises to transport your senses to the bustling streets of South India, it’s a perfect blend of indulgence and tradition, ready to grace your table with minimal fuss.

Ingredients

• 2 cups parotta, shredded
• 1 tbsp vegetable oil
• 1/2 cup onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup bell peppers, diced
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup tomato puree
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1/2 cup finely chopped onion and sauté until translucent, about 3 minutes.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute, until fragrant.
4. Add 1/2 cup diced bell peppers and cook for 2 minutes, until slightly softened.
5. Sprinkle 1 tsp red chilli powder, 1/2 tsp turmeric powder, and 1 tsp garam masala over the vegetables, stirring well to coat.
6. Pour in 1/2 cup tomato puree and 1/2 cup water, bringing the mixture to a simmer.
7. Gently fold in 2 cups shredded parotta, ensuring each piece is evenly coated with the gravy.
8. Cook for 5 minutes on low heat, allowing the parotta to absorb the flavors.
9. Remove from heat and garnish with 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice.

Unveil a dish where the parotta’s crisp edges meet the rich, aromatic gravy, creating a delightful contrast in every bite. Serve it with a side of cooling yogurt or a crisp salad to balance the heat, making each mouthful a celebration of textures and tastes.

Crispy Chilli Parotta

Unveiling the layers of flavor and texture, Crispy Chilli Parotta is a dish that marries the flakiness of parotta with the boldness of chili, creating a symphony of tastes that’s both comforting and exhilarating.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tbsp red chili powder
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1/2 cup bell peppers, diced
• 1/2 cup onions, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup water, and 1/4 cup vegetable oil to form a dough. Knead for 5 minutes until smooth. Tip: Rest the dough for 15 minutes for easier rolling.
2. Divide the dough into 4 equal parts. Roll each into a thin circle, brush with oil, and fold into layers. Roll again to seal the layers.
3. Heat a skillet over medium heat. Cook each parotta for 2 minutes on each side until golden and crispy. Tip: Press gently with a spatula to ensure even cooking.
4. In a separate pan, heat 1 tbsp vegetable oil over medium heat. Add 2 cloves minced garlic, 1/2 cup sliced onions, and 1/2 cup diced bell peppers. Sauté for 3 minutes until softened.
5. Add 1 tbsp red chili powder, 1 tbsp soy sauce, 1 tbsp vinegar, and 1/2 tsp salt to the pan. Stir well to combine.
6. Tear the cooked parottas into bite-sized pieces and add to the pan. Toss gently to coat with the sauce. Tip: For extra crispiness, broil the coated parotta pieces for 2 minutes before serving.
7. Garnish with 1/4 cup chopped cilantro before serving.

Now, the Crispy Chilli Parotta offers a delightful contrast between the crispy layers of parotta and the spicy, tangy sauce. Serve it with a side of cool yogurt to balance the heat, or enjoy it as is for a truly bold experience.

Chilli Parotta Stir Fry

Kickstarting your culinary adventure with a dish that marries the flaky texture of parotta with the bold flavors of chili, this Chilli Parotta Stir Fry is a testament to the beauty of fusion cuisine. Perfect for those evenings when you crave something indulgent yet effortless, it’s a dish that promises to delight the senses with every bite.

Ingredients

• 2 cups parotta, shredded
• 1 tbsp vegetable oil
• 1/2 cup onion, thinly sliced
• 1/2 cup bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1/4 cup cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1/2 cup thinly sliced onion and 1/2 cup thinly sliced bell pepper to the skillet. Sauté for 3 minutes, or until the vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 30 seconds, until fragrant.
4. Add 2 cups shredded parotta to the skillet. Toss gently to combine with the vegetables.
5. Pour 1 tbsp soy sauce over the mixture, followed by 1 tsp chili powder and 1/2 tsp turmeric powder. Stir well to ensure the parotta is evenly coated with the spices.
6. Cook for 5 minutes, stirring occasionally, until the parotta is heated through and slightly crispy.
7. Remove from heat and garnish with 1/4 cup chopped cilantro and 1 tbsp lemon juice. Toss lightly before serving.

This Chilli Parotta Stir Fry emerges with a delightful contrast of textures—crispy edges with soft, fluffy centers, all enveloped in a spicy, tangy sauce. Try serving it with a side of cool yogurt to balance the heat, or top with a fried egg for an extra layer of richness.

Garlic Chilli Parotta

Mastering the art of transforming simple ingredients into a dish that sings with flavor is the hallmark of any great cook, and this Garlic Chilli Parotta does just that, with its layers of flaky parotta tossed in a fiery garlic chilli sauce that’s both bold and nuanced.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp salt
• 4 cloves garlic, minced
• 2 tbsp red chilli flakes
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1/2 cup bell peppers, sliced
• 1/2 cup onions, sliced
• 2 tbsp cilantro, chopped

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 cup water, 1/4 cup vegetable oil, and 1 tsp salt to form a soft dough.
2. Divide the dough into equal portions and roll each into a thin circle, then fold into layers to create the parotta.
3. Heat a skillet over medium heat and cook each parotta for 2 minutes on each side until golden brown and flaky.
4. In a separate pan, heat 2 tbsp vegetable oil over medium heat and sauté 4 cloves minced garlic until fragrant, about 30 seconds.
5. Add 2 tbsp red chilli flakes, 1 tbsp soy sauce, and 1 tbsp vinegar to the pan, stirring to combine.
6. Toss in the cooked parotta pieces, 1/2 cup sliced bell peppers, and 1/2 cup sliced onions, stirring well to coat everything in the sauce.
7. Cook for an additional 2 minutes, ensuring the vegetables remain crisp.
8. Garnish with 2 tbsp chopped cilantro before serving.

Not only does this dish boast a delightful contrast between the crispy parotta and the tender vegetables, but the garlic chilli sauce also offers a heat that builds gradually, making it perfect for pairing with a cooling raita or a simple cucumber salad.

Chilli Parotta Biryani

Whisking together the vibrant flavors of South India with the aromatic essence of biryani, Chilli Parotta Biryani stands as a testament to culinary innovation. This dish marries the soft, layered texture of parotta with the fiery kick of chili and the fragrant spices of biryani, creating a symphony of flavors that’s both comforting and exhilarating.

Ingredients

• 2 cups parotta, shredded
• 1 cup basmati rice
• 2 tbsp vegetable oil
• 1 tbsp ginger-garlic paste
• 1 cup onion, thinly sliced
• 1/2 cup tomato, chopped
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup yogurt
• 1/4 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 2 cups water
• 1 tbsp ghee
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain and set aside.
2. Heat vegetable oil in a large pan over medium heat. Add ginger-garlic paste and sauté for 1 minute until fragrant.
3. Add sliced onions and green chilies, cooking until the onions turn golden brown, about 5 minutes.
4. Stir in chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft and the oil separates, about 5 minutes.
5. Lower the heat and add yogurt, mixing well to prevent curdling. Cook for another 2 minutes.
6. Add the shredded parotta, tossing gently to coat with the masala. Cook for 2 minutes to allow the flavors to meld.
7. Layer the soaked and drained rice over the parotta mixture. Pour 2 cups of water over the rice and sprinkle with salt.
8. Cover the pan with a tight-fitting lid and cook on low heat for 20 minutes, or until the rice is tender and the water is absorbed.
9. Drizzle ghee over the top and garnish with chopped cilantro and mint leaves. Let it sit covered for 5 minutes before serving.

Serve this Chilli Parotta Biryani hot, allowing the layers of flavor to unfold with each bite. The dish boasts a perfect balance of spicy, tangy, and aromatic notes, with the parotta adding a delightful chewiness that contrasts beautifully with the fluffy rice.

Chilli Parotta Pizza

Marvel at the fusion of Indian street food charm with Italian flair in this Chilli Parotta Pizza, a dish that promises a delightful crunch, a burst of flavors, and a comforting warmth, perfect for those who dare to tread the path less taken in culinary adventures.

Ingredients

• 2 cups shredded parotta
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped bell peppers
• 1/2 cup chopped onions
• 1 tbsp olive oil
• 1 tsp red chilli flakes
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a crispy base.
2. Spread the shredded parotta evenly on a greased baking tray, pressing lightly to form a crust.
3. Brush the parotta base with olive oil, which helps in achieving a golden color and prevents sogginess.
4. Evenly spread the pizza sauce over the parotta base, leaving a small border for the crust.
5. Sprinkle half of the mozzarella cheese over the sauce, creating a gooey layer that binds the toppings.
6. Distribute the chopped bell peppers and onions evenly over the cheese.
7. Top with the remaining mozzarella cheese, ensuring the vegetables are well covered to prevent burning.
8. Season with red chilli flakes, dried oregano, and garlic powder for an aromatic kick.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly browned.
10. Let the pizza rest for 2 minutes before slicing, allowing the cheese to set for clean cuts.

Presenting a textural masterpiece, the Chilli Parotta Pizza offers a crispy yet tender base, a melty cheese layer, and a spicy, herbaceous topping. Serve it with a side of cool yogurt dip to balance the heat, or enjoy it as is for a bold flavor experience.

Chilli Parotta Sandwich

Hearty and bursting with flavor, the Chilli Parotta Sandwich is a delightful twist on traditional street food, combining the soft, layered texture of parotta with the spicy kick of chili. This dish is a perfect blend of comfort and excitement, ideal for those who appreciate a meal with both warmth and zest.

Ingredients

• 2 cups parotta, shredded
• 1 tbsp vegetable oil
• 1/2 cup onions, finely chopped
• 1/2 cup bell peppers, diced
• 2 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices bread
• 2 tbsp butter

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat (350°F).
2. Add 1/2 cup finely chopped onions and sauté until translucent, about 2 minutes.
3. Stir in 1/2 cup diced bell peppers, 2 tsp minced garlic, and 1 tsp minced ginger, cooking for another 2 minutes until fragrant.
4. Add 2 cups shredded parotta to the pan, mixing well to combine with the vegetables.
5. Pour in 1 tbsp soy sauce and 1 tbsp chili sauce, stirring to evenly coat the parotta and vegetables.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as necessary for taste.
7. Cook the mixture for 5 minutes, stirring occasionally, until everything is well heated and the flavors have melded.
8. Butter one side of each of the 4 bread slices with 2 tbsp butter total.
9. Place a generous amount of the parotta mixture between two slices of bread, buttered sides out, and press lightly.
10. Grill the sandwiches on a pan over medium heat (350°F) for 2-3 minutes on each side, or until golden brown and crispy.

Vibrant and satisfying, the Chilli Parotta Sandwich offers a crispy exterior with a soft, flavorful filling that’s both spicy and savory. Serve it with a side of cool cucumber raita to balance the heat, or enjoy it as is for a truly indulgent treat.

Chilli Parotta Wrap

Revered for its bold flavors and comforting warmth, the Chilli Parotta Wrap is a delightful fusion that marries the soft, layered texture of parotta with the spicy, tangy kick of chili. This dish is a testament to the creativity of street food, offering a handheld feast that’s both satisfying and elegantly simple.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/2 cup water
• 1 tbsp butter
• 1 cup onion, thinly sliced
• 1/2 cup bell pepper, thinly sliced
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1/2 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1/2 cup cilantro, chopped

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp vegetable oil. Gradually add 1/2 cup water, kneading until a soft dough forms. Cover and let rest for 30 minutes.
2. Divide the dough into 4 equal parts. Roll each into a thin circle, brush with 1 tbsp butter, and fold into layers. Roll again into a circle and cook on a hot skillet over medium heat for 2 minutes on each side, until golden brown.
3. In a pan, heat 1 tbsp vegetable oil over medium heat. Add 1 cup thinly sliced onion and 1/2 cup thinly sliced bell pepper, sautéing until soft, about 5 minutes.
4. Add 1 tbsp minced garlic and 1 tbsp minced ginger, cooking for 1 minute until fragrant. Stir in 1/2 tsp turmeric powder, 1 tsp chili powder, and 1/2 tsp garam masala, cooking for another minute.
5. Pour in 1/2 cup tomato sauce, 1 tbsp soy sauce, and 1 tbsp vinegar, stirring well. Simmer for 5 minutes until the sauce thickens. Remove from heat and stir in 1/2 cup chopped cilantro.
6. Place a portion of the chili mixture onto a parotta, fold, and serve warm.

Perfectly balanced, the Chilli Parotta Wrap offers a crispy exterior with a soft, flavorful interior, making it an irresistible choice for any meal. For an extra touch, serve with a side of cool yogurt to complement the spices.

Chilli Parotta Noodles

Lusciously layered and bursting with flavor, Chilli Parotta Noodles is a delightful fusion dish that combines the soft, flaky textures of parotta with the bold, spicy notes of chili, creating a meal that’s as visually appealing as it is delicious.

Ingredients

• 2 cups parotta, shredded
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup onion, thinly sliced
• 1/2 cup bell pepper, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1/4 cup green onions, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add 1/2 cup thinly sliced onion and 1/2 cup thinly sliced bell pepper, stir-frying for 2 minutes until slightly softened.
4. Push the vegetables to one side of the skillet and pour 2 beaten eggs into the other side. Scramble the eggs for 1 minute until just set, then mix with the vegetables.
5. Add 2 cups shredded parotta to the skillet, tossing gently to combine with the egg and vegetable mixture.
6. Drizzle 1 tbsp soy sauce and 1 tbsp chili sauce over the parotta, stirring to evenly coat. Season with 1/2 tsp salt and 1/4 tsp black pepper, cooking for another 2 minutes.
7. Garnish with 1/4 cup chopped green onions before serving.

Creating a perfect balance of textures, the dish offers a delightful chewiness from the parotta, complemented by the crispness of fresh vegetables. For an extra kick, serve with a side of spicy mayo or a squeeze of lime to elevate the flavors further.

Chilli Parotta Kothu Parotta

Zesty and vibrant, the Chilli Parotta Kothu Parotta is a symphony of flavors that dances on the palate, combining the soft, layered texture of parotta with the fiery kick of chili and the aromatic blend of spices. This dish, a beloved street food from South India, has been reimagined to bring a touch of elegance to your dining table.

Ingredients

• 2 cups parotta, shredded
• 1 tbsp vegetable oil
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup tomato, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat until shimmering.
2. Add 1/2 cup finely chopped onion and sauté until translucent, about 2 minutes.
3. Stir in 1/2 cup finely chopped bell pepper and 2 slit green chilies, cooking for another 2 minutes until slightly softened.
4. Mix in 1 tbsp ginger-garlic paste and sauté for 30 seconds until fragrant.
5. Sprinkle 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp garam masala, stirring quickly to toast the spices without burning.
6. Add 1/2 cup finely chopped tomato and cook until the tomatoes break down and the oil begins to separate, about 3 minutes.
7. Fold in 2 cups shredded parotta, ensuring each piece is well coated with the spice mixture.
8. Cook for 5 minutes, stirring occasionally, until the parotta is heated through and slightly crispy.
9. Garnish with 2 tbsp chopped coriander leaves and 1 tbsp lemon juice before serving.

Velvety with a hint of crunch, the Chilli Parotta Kothu Parotta offers a delightful contrast of textures, with the spices melding beautifully to create a dish that’s as visually appealing as it is delicious. Serve it with a side of cooling raita or a simple cucumber salad to balance the heat.

Chilli Parotta with Egg

Whisking together the vibrant flavors of South Indian cuisine with a comforting twist, this Chilli Parotta with Egg is a delightful fusion that promises to tantalize your taste buds. Layers of flaky parotta are stir-fried with a medley of spices, crisp vegetables, and a golden egg, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 cups parotta, shredded
• 2 tbsp vegetable oil
• 1/2 cup onion, thinly sliced
• 1/2 cup bell pepper, thinly sliced
• 2 green chillies, slit
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp salt
• 2 eggs
• 2 tbsp cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1/2 cup thinly sliced onion and sauté until translucent, about 2 minutes.
3. Stir in 1/2 cup thinly sliced bell pepper and 2 slit green chillies, cooking for another 2 minutes until slightly softened.
4. Mix in 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp garam masala, and 1/2 tsp salt, stirring constantly for 30 seconds to release the aromas.
5. Add 2 cups shredded parotta to the skillet, tossing gently to coat evenly with the spice mixture.
6. Create two wells in the parotta mixture and crack 1 egg into each well. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.
7. Sprinkle 2 tbsp chopped cilantro over the top before serving.

Golden and crispy on the edges yet soft in the center, this Chilli Parotta with Egg offers a perfect balance of textures and flavors. Serve it with a side of cool yogurt or a tangy pickle to complement the dish’s spiciness, making it a memorable meal any time of the day.

Chilli Parotta with Chicken

Just imagine tearing into layers of flaky parotta, each piece generously coated in a fiery chili sauce, with tender chunks of chicken adding a hearty depth to every bite. This Chilli Parotta with Chicken is a symphony of textures and flavors, a dish that promises to transport your senses straight to the bustling streets of South India, all from the comfort of your kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 lb chicken breast, cubed
• 2 tbsp ginger-garlic paste
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, diced
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cilantro, chopped

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup water, and 1/4 cup vegetable oil to form a soft dough. Knead for 5 minutes until smooth, then let it rest for 30 minutes covered with a damp cloth.
2. Divide the dough into 6 equal parts. Roll each into a thin circle, brush with oil, fold into layers, and roll again into a parotta. Cook on a hot skillet over medium heat for 2 minutes each side until golden brown.
3. Heat 2 tbsp oil in a pan over medium-high heat. Add 1 lb chicken breast cubes and cook until no longer pink, about 5 minutes. Remove and set aside.
4. In the same pan, add 2 tbsp ginger-garlic paste, 1/2 cup onion, and 1/2 cup bell pepper. Sauté for 3 minutes until vegetables soften.
5. Return the chicken to the pan. Add 2 tbsp soy sauce, 1 tbsp chili sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and cook for another 2 minutes.
6. Tear the parottas into bite-sized pieces and add to the pan. Gently toss to coat the parotta pieces evenly with the sauce.
7. Garnish with 2 tbsp chopped cilantro before serving.

With its crispy yet soft parotta pieces enveloped in a spicy, savory sauce and succulent chicken, this dish is a textural delight. Serve it with a side of cooling raita or a simple cucumber salad to balance the heat, making every forkful a perfect harmony of flavors.

Chilli Parotta with Mutton

Nothing tantalizes the taste buds quite like the rich, spicy flavors of Chilli Parotta with Mutton, a dish that marries the soft, layered texture of parotta with the succulent, aromatic mutton in a symphony of flavors. This dish is a testament to the culinary artistry that transforms simple ingredients into a feast for the senses.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 lb mutton, cubed
• 2 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• 1/2 tbsp turmeric powder
• 1 tbsp garam masala
• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, finely chopped
• 2 tbsp coriander leaves, chopped
• 1/4 cup yogurt
• 2 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, and 1/4 cup vegetable oil to form a soft dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls, roll each into a thin circle, brush with oil, fold into layers, and roll again into a parotta.
3. Heat a skillet over medium heat and cook each parotta for 2 minutes on each side until golden brown. Set aside.
4. In a pressure cooker, heat 2 tbsp oil and sauté 1/2 cup onions until translucent. Add 2 tbsp ginger-garlic paste and cook for 1 minute.
5. Add 1 lb mutton cubes, 1 tbsp red chilli powder, 1/2 tbsp turmeric powder, and 1/2 tsp salt. Cook until the mutton is browned.
6. Stir in 1/2 cup tomatoes, 1/4 cup yogurt, and 1 tbsp garam masala. Pressure cook for 20 minutes until the mutton is tender.
7. Once cooked, add 2 tbsp lemon juice and garnish with 2 tbsp coriander leaves.
8. Serve the mutton curry with the prepared parottas.

Golden and flaky, the parottas perfectly complement the rich, spicy mutton curry, offering a delightful contrast in textures. For an extra touch of elegance, serve with a side of mint chutney and a sprinkle of freshly chopped coriander.

Chilli Parotta with Paneer

Bursting with vibrant flavors and textures, Chilli Parotta with Paneer is a delightful twist on the classic street food, combining the softness of parotta with the creamy richness of paneer, all tossed in a spicy, tangy sauce.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 cup paneer, cubed
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp red chilli sauce
• 1 tbsp green chilli sauce
• 1/2 cup bell peppers, sliced
• 1/2 cup onions, sliced
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, and 1/4 cup vegetable oil to form a dough. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. Divide the dough into equal portions and roll each into a thin circle. Heat a pan over medium heat and cook each parotta for 2 minutes on each side until golden brown. Set aside.
3. In a wok, heat 2 tbsp vegetable oil over high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
4. Add 1/2 cup sliced onions and 1/2 cup sliced bell peppers, stir-frying for 2 minutes until slightly softened.
5. Add 1 cup cubed paneer, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp red chilli sauce, and 1 tbsp green chilli sauce. Stir well to coat the paneer and vegetables evenly.
6. Season with 1/2 tsp black pepper and 1/2 tsp salt, mixing thoroughly. Cook for another 2 minutes.
7. Tear the cooked parottas into bite-sized pieces and add them to the wok. Gently toss to combine with the paneer and sauce, ensuring the parotta pieces are well coated.
8. Cook for an additional minute, then remove from heat.

Just as the dish comes together, the parotta absorbs the spicy sauce, offering a perfect balance of chewiness and crispness. Serve hot, garnished with fresh cilantro, for a meal that’s as visually appealing as it is delicious.

Chilli Parotta with Vegetables

Masterfully blending the vibrant spices of Indian cuisine with the comforting texture of layered bread, this Chilli Parotta with Vegetables is a delightful twist on a classic street food favorite. Perfect for those seeking a hearty yet sophisticated meal, it promises a burst of flavors with every bite.

Ingredients

• 2 cups parotta, shredded
• 1 tbsp vegetable oil
• 1 cup bell peppers, thinly sliced
• 1 cup onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 cup tomato puree
• Salt to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Stir in 1 cup onions, 2 cloves minced garlic, and 1 tbsp grated ginger, sautéing for 2 minutes until onions are translucent.
4. Add 1 cup bell peppers and cook for another 3 minutes, stirring occasionally.
5. Sprinkle 1 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp garam masala over the vegetables, mixing well to coat evenly.
6. Pour in 1/2 cup tomato puree and cook for 5 minutes, allowing the mixture to thicken slightly.
7. Fold in 2 cups shredded parotta, ensuring each piece is well coated with the spice mixture. Cook for 3 minutes.
8. Season with salt to taste and garnish with 2 tbsp fresh cilantro before serving.

Kickstart your culinary adventure with this Chilli Parotta with Vegetables, where the soft, flaky parotta meets the crispness of fresh vegetables in a symphony of spices. Serve it with a side of cool yogurt or a tangy pickle to balance the heat, making each mouthful a memorable experience.

Chilli Parotta with Mushroom

Unveiling a dish that marries the rustic charm of Indian street food with the earthy sophistication of mushrooms, this Chilli Parotta with Mushroom is a delightful twist on a classic. Perfect for those who crave a fusion of textures and flavors, it’s a testament to the versatility of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups parotta, shredded
• 1 cup mushrooms, sliced
• 1 tbsp ginger-garlic paste
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp oil
• 1/2 cup onion, sliced
• 1/2 cup bell pepper, sliced
• 1 tsp garam masala
• Salt to taste
• 2 tbsp cilantro, chopped

Instructions

1. Heat 2 tbsp oil in a large pan over medium heat until shimmering.
2. Add 1/2 cup sliced onion and sauté until translucent, about 2 minutes.
3. Stir in 1 tbsp ginger-garlic paste and cook for 30 seconds until fragrant.
4. Add 1 cup sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Mix in 1/2 cup sliced bell pepper and sauté for another 2 minutes until slightly softened.
6. Season with 1 tsp red chilli powder, 1/2 tsp turmeric powder, and salt to taste, stirring well to coat the vegetables.
7. Pour in 2 tbsp soy sauce and 1 tbsp vinegar, tossing the mixture to ensure even distribution.
8. Add 2 cups shredded parotta to the pan, mixing gently to avoid breaking the pieces.
9. Sprinkle 1 tsp garam masala over the top and give it a final stir to combine all the flavors.
10. Garnish with 2 tbsp chopped cilantro before serving hot.

Rich in flavors and textures, this Chilli Parotta with Mushroom offers a crispy yet tender bite, with the umami of mushrooms perfectly complementing the spiced parotta. Serve it with a side of cooling raita or a squeeze of lemon for an extra zing.

Chilli Parotta with Cheese Sauce

This dish, a harmonious blend of spicy, tangy flavors and creamy, rich textures, is a testament to the vibrant fusion cuisine that has taken the culinary world by storm. The layers of flaky parotta soaked in a fiery chili sauce, topped with a velvety cheese sauce, create a symphony of flavors that are both comforting and exhilarating.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp salt
• 1 tbsp chili powder
• 1/2 cup tomato puree
• 1/4 cup chopped onions
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 cup shredded cheese
• 1/4 cup heavy cream
• 1 tbsp butter

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, 1/4 cup vegetable oil, and 1 tsp salt to form a soft dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls, roll each into a thin circle, and cook on a hot griddle for 2 minutes on each side until golden brown. Set aside.
3. In a pan, heat 1 tbsp butter over medium heat, add 1/4 cup chopped onions, 1 tbsp minced garlic, and 1 tbsp minced ginger, sautéing until golden.
4. Add 1 tbsp chili powder and 1/2 cup tomato puree to the pan, cooking for 5 minutes until the oil separates.
5. Tear the cooked parottas into pieces and add them to the pan, stirring gently to coat with the sauce.
6. In a separate saucepan, melt 1/2 cup shredded cheese with 1/4 cup heavy cream over low heat, stirring until smooth.
7. Pour the cheese sauce over the chili parotta, garnish with fresh cilantro, and serve hot.

Offering a delightful contrast between the spicy chili and the smooth cheese sauce, this dish is best enjoyed immediately, allowing the textures to shine. For an extra touch of luxury, serve with a side of crispy fried onions or a cool cucumber raita to balance the heat.

Chilli Parotta with Tomato Gravy

Perfectly layered and delightfully spicy, Chilli Parotta with Tomato Gravy is a dish that marries the flakiness of parotta with the rich, tangy depth of tomato gravy, creating a symphony of flavors that’s both comforting and exhilarating.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp salt
• 2 tbsp red chilli powder
• 1 tbsp turmeric powder
• 1 cup chopped onions
• 2 cups chopped tomatoes
• 2 tbsp ginger-garlic paste
• 1/2 cup chopped cilantro
• 1 tsp garam masala
• 2 tbsp vegetable oil
• 1/2 cup water

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, 1/4 cup vegetable oil, and 1 tsp salt to form a soft dough. Knead for 5 minutes until smooth.
2. Divide the dough into 6 equal parts. Roll each part into a thin circle, brush with oil, and fold into layers. Roll again into a circle.
3. Heat a skillet over medium heat. Cook each parotta for 2 minutes on each side until golden brown. Tip: Keep the skillet at medium heat to ensure even cooking without burning.
4. In a separate pan, heat 2 tbsp vegetable oil over medium heat. Add 1 cup chopped onions and sauté until translucent.
5. Add 2 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
6. Stir in 2 cups chopped tomatoes, 2 tbsp red chilli powder, and 1 tbsp turmeric powder. Cook for 5 minutes until tomatoes soften.
7. Add 1/2 cup water and simmer for 10 minutes until the gravy thickens. Tip: Stir occasionally to prevent sticking.
8. Tear the cooked parottas into bite-sized pieces and add to the gravy. Sprinkle 1 tsp garam masala and mix gently.
9. Garnish with 1/2 cup chopped cilantro before serving. Tip: For an extra kick, add a squeeze of lemon juice.

Marvel at the contrasting textures of the crispy parotta pieces soaked in the velvety tomato gravy, offering a burst of flavors with every bite. Serve this dish with a side of cooling yogurt to balance the heat, making it a memorable meal for any occasion.

Chilli Parotta with Coconut Milk

This evening calls for a dish that marries the warmth of spices with the creamy subtlety of coconut milk, a perfect blend for those seeking comfort with a touch of sophistication. Chilli Parotta with Coconut Milk is a delightful twist on the classic, offering layers of flavor that are both invigorating and soothing.

Ingredients

• 2 cups parotta, shredded
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 1/4 cup fresh coriander leaves, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat until shimmering.
2. Add 1 thinly sliced onion and 2 slit green chilies, sautéing until the onions turn translucent, about 3 minutes.
3. Stir in 1 tbsp ginger-garlic paste, cooking for another minute until the raw smell disappears.
4. Sprinkle 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp garam masala, mixing well to coat the onions evenly.
5. Pour in 1 cup coconut milk, stirring continuously to combine with the spices, and bring to a gentle simmer.
6. Add 2 cups shredded parotta to the pan, gently folding to ensure each piece is soaked in the coconut milk mixture.
7. Season with salt to taste, then cover and let it cook on low heat for 5 minutes, allowing the flavors to meld.
8. Garnish with 1/4 cup fresh coriander leaves before serving hot.

Offering a harmonious balance of textures, the parotta remains tender yet distinct, enveloped in a creamy, spiced coconut sauce. Serve it alongside a crisp salad or as a standalone dish to truly appreciate its layered flavors.

Chilli Parotta with Yogurt Sauce

Revered for its vibrant flavors and comforting warmth, Chilli Parotta with Yogurt Sauce is a dish that marries the spicy, flaky layers of parotta with the cooling embrace of a tangy yogurt sauce, creating a symphony of textures and tastes that delight the palate.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp salt
• 1 tbsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1 cup diced onions
• 1 cup diced bell peppers
• 1/2 cup yogurt
• 1 tbsp chopped cilantro
• 1 tsp cumin seeds
• 2 tbsp lemon juice

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup water, 1/4 cup vegetable oil, and 1 tsp salt to form a soft dough. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a damp cloth for softer parottas.
2. Divide the dough into equal portions and roll each into a thin circle. Heat a skillet over medium heat and cook each parotta for 2 minutes on each side until golden brown spots appear.
3. In a separate pan, heat 1 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and let them splutter. Tip: Toasting the cumin seeds enhances their aroma and flavor.
4. Add 1 tbsp ginger-garlic paste, 1 cup diced onions, and 1 cup diced bell peppers to the pan. Sauté for 5 minutes until the vegetables soften.
5. Stir in 1 tbsp red chilli powder and 1/2 tsp turmeric powder. Cook for 2 minutes to blend the spices well. Tip: Adding a splash of water can prevent the spices from burning.
6. Tear the cooked parottas into bite-sized pieces and add them to the pan. Mix gently to coat the parotta pieces with the spice mixture.
7. In a small bowl, whisk together 1/2 cup yogurt, 1 tbsp chopped cilantro, and 2 tbsp lemon juice to make the yogurt sauce.
8. Serve the Chilli Parotta hot, drizzled with the yogurt sauce. The dish offers a delightful contrast between the spicy, crispy parotta and the cool, creamy yogurt sauce, perfect for a lively brunch or a comforting dinner.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 23 Spicy Chilli Parotta recipes is your ticket to a flavor-packed adventure. Whether you’re craving something fiery or just a tad spicy, there’s a recipe here with your name on it. We’d love to hear which one stole your heart—drop a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos