Let’s spice up your dinner routine! If you’re craving something warm, flavorful, and a little adventurous, you’re in the right place. This roundup of 20 spicy chilli parotta recipes is all about turning simple ingredients into mouthwatering comfort food that’s perfect for cozy nights in. Get ready to discover delicious twists on this classic dish—your taste buds are in for a treat!
Spicy Egg Chilli Parotta
Unbelievably, just when you thought your leftover parotta couldn’t get any more exciting, this fiery egg scramble swoops in to save dinner from the doldrums—it’s basically a superhero cape for your tired flatbread. Picture this: fluffy eggs, a kick of chili, and that irresistible parotta all tangled up in a sizzling pan, ready to rescue your taste buds from boredom in under 30 minutes. Trust me, your skillet is about to become the star of the show, no cape required!
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 leftover parottas (or any flatbread, torn into bite-sized pieces)
– 3 large eggs
– 1 medium onion, finely chopped
– 2 green chilies, sliced (adjust to heat preference)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp red chili powder
– ½ tsp turmeric powder
– Salt to taste (start with ½ tsp)
– 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 1 minute.
2. Add the finely chopped onion and sliced green chilies to the skillet, sautéing for 3–4 minutes until the onions turn translucent and soft.
3. Crack 3 large eggs directly into the skillet, stirring immediately with a spatula to scramble them into small curds—cook for 2–3 minutes until just set but still slightly moist.
4. Sprinkle 1 tsp red chili powder, ½ tsp turmeric powder, and ½ tsp salt over the egg mixture, stirring for 30 seconds to coat evenly and release the spices’ aromas.
5. Toss in the torn parotta pieces, gently folding them into the eggs until well combined and heated through, about 2–3 minutes.
6. Remove the skillet from heat and garnish with 2 tbsp chopped fresh cilantro.
That first bite delivers a satisfying crunch from the parotta mingled with the soft, spicy eggs, making it a textural dream. Serve it straight from the pan with a dollop of cool yogurt or wrap it in a warm tortilla for an on-the-go twist that’ll have everyone asking for seconds!
Cheesy Chilli Parotta Bake
Get ready to transform your leftover parottas into a cheesy, spicy, and utterly irresistible casserole that’s perfect for a cozy night in or a casual gathering. This Cheesy Chilli Parotta Bake layers flaky, shredded flatbreads with a bold, saucy chilli and a generous blanket of melty cheese, creating a dish that’s as fun to make as it is to devour. It’s the ultimate comfort food mashup that promises to be the star of your dinner table with minimal fuss and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 parottas (Indian flatbreads), torn into bite-sized pieces (about 4 cups)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 lb ground beef (90% lean)
– 1 (15 oz) can tomato sauce
– 1 tbsp chilli powder
– 1 tsp ground cumin
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro, for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a dab of oil.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the finely chopped onion and minced garlic to the skillet, sautéing for 3–4 minutes until the onion is translucent and fragrant.
4. Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.
5. Add 1 lb ground beef to the skillet, breaking it up with a spatula, and cook for 5–6 minutes until browned and no pink remains.
6. Drain any excess grease from the skillet using a spoon or by tilting it carefully over the sink.
7. Stir in 1 (15 oz) can tomato sauce, 1 tbsp chilli powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, mixing until well combined.
8. Simmer the mixture over medium-low heat for 5 minutes, stirring occasionally, to let the flavors meld and thicken slightly.
9. Tip: If the sauce seems too thick, add a splash of water; if too thin, simmer for an extra 2–3 minutes.
10. Spread half of the torn parotta pieces evenly in the bottom of the prepared baking dish.
11. Spoon half of the chilli mixture over the parottas, spreading it into an even layer.
12. Sprinkle 1 cup of shredded cheddar cheese over the chilli layer.
13. Repeat the layers with the remaining parottas, chilli mixture, and 1 cup cheddar cheese.
14. Bake in the preheated oven for 15–20 minutes, until the cheese is fully melted and bubbly with golden edges.
15. Tip: For a crispier top, broil on high for the last 1–2 minutes, watching closely to avoid burning.
16. Remove from the oven and let it cool for 5 minutes before serving to allow the layers to set.
17. Garnish with 1/4 cup chopped fresh cilantro if desired.
The bake emerges with a gooey, stretchy cheese pull and a satisfying contrast between the tender, saucy interior and slightly crisp edges. Serve it straight from the dish with a dollop of sour cream or a side of cool cucumber raita to balance the heat, making it a crowd-pleaser that’s as versatile as it is delicious.
Chicken Chilli Parotta Roll
Brace your taste buds for a flavor fiesta that’s about to roll into your kitchen! This Chicken Chilli Parotta Roll is the ultimate mash-up of spicy, saucy chicken and flaky, buttery flatbread—a handheld hug of deliciousness that’s perfect for when you’re craving something bold and comforting without the fuss. Think of it as your new go-to for a quick dinner win or a crowd-pleasing snack that’ll have everyone asking for seconds (and the recipe!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into ½-inch cubes (or thighs for extra juiciness)
– 4 store-bought parottas or flaky flatbreads (about 8 inches each, thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 1 medium onion, finely chopped
– 2 green bell peppers, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp ginger, grated
– 2 tbsp soy sauce
– 1 tbsp chili sauce (like Sriracha, adjust to heat preference)
– 1 tsp black pepper, freshly ground
– ½ tsp salt (adjust to taste)
– ¼ cup fresh cilantro, chopped (for garnish)
– 4 tbsp mayonnaise (optional, for spreading)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through with no pink inside.
3. Remove the chicken from the skillet and set aside on a plate, covering loosely to keep warm.
4. In the same skillet, add the remaining 1 tbsp oil and reduce heat to medium.
5. Add the chopped onion and cook for 4–5 minutes, stirring frequently, until softened and translucent.
6. Stir in the sliced green bell peppers and cook for another 3–4 minutes until slightly tender but still crisp.
7. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning.
8. Return the cooked chicken to the skillet, mixing well with the vegetables.
9. Pour in the soy sauce and chili sauce, stirring to coat everything evenly, and cook for 2 minutes until the sauce thickens slightly.
10. Season with black pepper and salt, stirring to combine, then remove from heat and set aside.
11. Warm the parottas in a dry skillet over medium heat for 1–2 minutes per side until pliable and lightly toasted.
12. Spread 1 tbsp mayonnaise on each parotta if using, then spoon the chicken mixture evenly down the center of each.
13. Sprinkle with chopped cilantro, then tightly roll each parotta around the filling, tucking in the sides as you go.
14. Serve immediately, optionally slicing each roll in half diagonally for easier eating.
So, what’s the verdict? You’ll love the contrast of the tender, spicy chicken against the flaky, buttery parotta, with a kick that’s balanced by those crisp peppers. Slice these rolls up for a party platter or wrap them in foil for a messy, fun meal on the go—either way, they’re guaranteed to disappear fast!
Vegetable Stuffed Chilli Parotta
Feeling like your dinner routine needs a spicy intervention? Let’s rescue those taste buds with a dish that’s basically a flavor party wrapped in crispy, flaky layers—a veggie-stuffed marvel that’ll make your kitchen smell like a street food dream. Trust me, this is the culinary adventure your weeknight deserves, no passport required!
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 store-bought parottas (or any flaky flatbread, thawed if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced (any color you fancy)
– 1 cup mixed vegetables (like carrots and peas, frozen works great)
– 1 tsp chili powder (adjust to your heat preference)
– 1/2 tsp turmeric powder
– Salt to taste (start with 1/2 tsp)
– 1/4 cup water
– Fresh cilantro, chopped (for garnish, optional but recommended)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat (about 350°F).
2. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 more minute, just until golden—don’t let it burn!
4. Toss in the diced bell pepper and mixed vegetables, cooking for 5 minutes until they soften slightly.
5. Sprinkle in the chili powder, turmeric powder, and salt, mixing well to coat the veggies evenly.
6. Pour in 1/4 cup water, reduce heat to low, cover the skillet, and let it simmer for 5 minutes until the vegetables are tender and the mixture thickens.
7. While the filling cooks, lightly brush each parotta with the remaining 1 tbsp vegetable oil on both sides.
8. Place a parotta on a flat surface, spoon about 1/4 of the veggie filling onto the center, and fold the edges over to form a neat parcel, pressing gently to seal.
9. Heat a clean skillet over medium-high heat (about 375°F) and cook each stuffed parotta for 2-3 minutes per side until crispy and golden brown.
10. Repeat with the remaining parottas and filling, keeping cooked ones warm under a towel.
11. Garnish with chopped fresh cilantro before serving hot.
Munch into that crispy exterior to find a warmly spiced, veggie-packed center that’s both comforting and exciting. Serve these golden parcels with a side of cool yogurt or a zesty chutney for a textural contrast that’ll have everyone reaching for seconds—perfect for a fun family dinner or a solo feast that feels like a celebration!
Paneer Chilli Parotta
Yikes, have you ever had a culinary daydream where crispy, flaky parotta meets spicy, saucy paneer in a glorious fusion food hug? That’s Paneer Chilli Parotta—a South Indian street food superstar that’s basically a party on a plate, ready to rescue your taste buds from the ordinary. It’s the kind of dish that makes you wonder why all meals can’t be this deliciously chaotic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 store-bought parottas (or frozen, thawed according to package)
– 1 cup paneer cubes (about 200g, patted dry for better browning)
– 1 medium onion, thinly sliced
– 1 medium bell pepper, thinly sliced (any color, for crunch)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 garlic cloves, minced
– 1 inch ginger, minced
– 2 green chilies, slit (adjust to heat preference)
– 2 tbsp soy sauce
– 1 tbsp tomato ketchup
– 1 tsp vinegar
– 1 tsp red chili powder
– ½ tsp garam masala
– Salt, as needed
– Fresh cilantro, chopped (for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat (around 350°F).
2. Add the paneer cubes and pan-fry for 2-3 minutes until golden brown on all sides, then remove and set aside.
3. In the same skillet, add the remaining 1 tbsp oil and sauté the sliced onion and bell pepper for 4-5 minutes until slightly softened but still crisp.
4. Add the minced garlic, ginger, and slit green chilies, and stir-fry for 1 minute until fragrant.
5. Pour in the soy sauce, tomato ketchup, and vinegar, stirring quickly to combine.
6. Sprinkle in the red chili powder and garam masala, mixing well to coat the vegetables.
7. Return the fried paneer cubes to the skillet and toss gently to coat with the sauce.
8. Season with salt as needed, then cook for another 2 minutes until everything is heated through.
9. Tear the parottas into bite-sized pieces and add them to the skillet, tossing lightly to mix without breaking them apart.
10. Garnish with fresh chopped cilantro and serve immediately.
Gloriously messy and utterly addictive, this dish delivers a perfect crunch from the parotta against the soft, saucy paneer. The bold spices and tangy sauce make it a flavor explosion—try scooping it up with extra parotta or pairing it with a cool raita to balance the heat!
Kerala Style Chilli Parotta
Picture this: you’re craving something that’s equal parts crispy, spicy, and utterly addictive, a dish that turns leftover flatbread into a flavor-packed fiesta. That’s the magic of Kerala-style chilli parotta, a South Indian street food legend that’s basically a party on a plate—no RSVP required. It’s the culinary equivalent of finding money in your old jeans, but way tastier.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 4 cups parotta or leftover flatbread, torn into 1-inch pieces (store-bought works great!)
- 2 tablespoons vegetable oil, or any neutral oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (any color adds vibrancy)
- 2 green chillies, slit lengthwise (adjust to heat preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- Fresh cilantro leaves, chopped for garnish
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add 1 large onion, thinly sliced, and sauté for 3–4 minutes until translucent and slightly golden.
- Stir in 1 bell pepper, thinly sliced, and 2 green chillies, slit lengthwise, cooking for another 2–3 minutes until peppers soften.
- Mix in 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Sprinkle 1 teaspoon turmeric powder, 2 teaspoons red chilli powder, 1 teaspoon garam masala, and salt to taste over the vegetables, stirring for 30 seconds to toast the spices.
- Pour in 2 tablespoons soy sauce and 2 tablespoons tomato ketchup, blending well to coat everything evenly.
- Add 4 cups of torn parotta or flatbread pieces to the skillet, tossing gently to mix with the sauce for 2–3 minutes until heated through and slightly crispy.
- Remove from heat and garnish with fresh cilantro leaves, chopped.
Ready to dig in? This dish delivers a satisfying crunch from the parotta, balanced by a tangy-spicy kick from the sauces and spices. Serve it hot as a standalone snack, or get creative by pairing it with a cool raita or a fried egg on top for a hearty brunch twist—it’s versatile enough to steal the show any time of day!
Spicy Chilli Parotta with Gravy
Feeling that holiday hunger but tired of the same old leftovers? Let’s spice things up with a dish that packs a punch—imagine flaky, crispy parotta shreds soaked in a fiery, aromatic gravy that’ll make your taste buds do a happy dance. It’s the ultimate comfort food with a kick, perfect for shaking off the winter chill or impressing your foodie friends without breaking a sweat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 store-bought parottas (or any flaky flatbread, torn into bite-sized pieces)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, finely chopped
– 2 tomatoes, pureed
– 1 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 2 tsp red chilli powder (adjust to taste)
– 1 tsp garam masala
– 1 cup water
– Salt to taste (start with 1 tsp)
– Fresh cilantro for garnish (optional, but adds a pop of color)
Instructions
1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add 1 large onion, finely chopped, and sauté until golden brown, stirring frequently for 5-7 minutes to avoid burning.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant—this builds the flavor base.
4. Mix in 2 tomatoes, pureed, and cook until the oil separates from the mixture, about 5 minutes; this ensures a rich gravy.
5. Add 1 tsp turmeric powder, 2 tsp red chilli powder, and 1 tsp garam masala, stirring for 30 seconds to toast the spices without scorching.
6. Pour in 1 cup water and bring to a simmer, then reduce heat to low and cook for 10 minutes until the gravy thickens slightly.
7. Season with salt to taste, starting with 1 tsp and adjusting as needed—taste as you go for balance.
8. Gently fold in 4 store-bought parottas, torn into bite-sized pieces, coating them evenly in the gravy; let simmer for 3-4 minutes to soak up the flavors without getting mushy.
9. Remove from heat and garnish with fresh cilantro if using, for a fresh finish.
10. Serve immediately while hot. Savor the crispy-tender texture of the parotta mingling with that bold, spicy gravy—it’s a riot of flavors that’s messy in the best way. Try pairing it with a cool yogurt raita or scooping it up with extra bread for a fun, hands-on meal that’ll have everyone coming back for seconds.
Chilli Parotta Stir Fry
Feeling like your dinner routine needs a spicy intervention? Meet Chilli Parotta Stir Fry—the South Indian street food legend that’s here to rescue your taste buds from boredom with its crispy, saucy, utterly addictive charm. Think of it as the culinary equivalent of a confetti cannon: wildly fun, a little messy, and guaranteed to spark joy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 parottas (store-bought or homemade), torn into bite-sized pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, thinly sliced
– 1 bell pepper (any color), thinly sliced
– 3 garlic cloves, minced
– 1 tbsp ginger, minced
– 2 green chillies, slit lengthwise (adjust to heat preference)
– 2 tbsp soy sauce
– 1 tbsp tomato ketchup
– 1 tsp chilli powder
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– Salt, to taste (start with 1/2 tsp)
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the torn parotta pieces and fry for 4–5 minutes, stirring occasionally, until they turn golden brown and crispy at the edges.
3. Remove the parotta pieces with a slotted spoon and set them aside on a paper towel-lined plate to drain excess oil.
4. In the same skillet, add the sliced onion and bell pepper, and sauté for 4–5 minutes until they soften and develop slight char marks.
5. Stir in the minced garlic, ginger, and slit green chillies, and cook for 1–2 minutes until fragrant—be careful not to burn the garlic.
6. Reduce the heat to medium and add 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tsp chilli powder, 1/2 tsp turmeric powder, and 1/2 tsp garam masala, mixing well to coat the vegetables evenly.
7. Return the fried parotta pieces to the skillet and toss everything together for 2–3 minutes until the parotta is well-coated with the sauce and heated through.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed, then remove from heat.
9. Garnish generously with chopped fresh cilantro before serving.
This dish delivers a riot of textures—crispy parotta meets saucy, tender veggies—with a flavor punch that’s tangy, spicy, and deeply savory. Try it as a quick weeknight hero or jazz it up with a fried egg on top for a brunch twist that’ll have everyone asking for seconds.
Egg Chilli Parotta Sandwich
Aren’t you tired of the same old sandwich routine? Let’s shake things up with a wildly delicious mash-up that’s part street food, part breakfast hero, and 100% irresistible. This Egg Chilli Parotta Sandwich is the chaotic good your lunchbox has been begging for—crispy, spicy, and guaranteed to make your taste buds do a happy dance.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 store-bought parottas (or flaky flatbreads, warmed according to package directions)
– 4 large eggs
– 1/2 cup finely chopped onion
– 1/4 cup finely chopped green bell pepper
– 1–2 fresh green chillies, finely chopped (adjust to heat preference)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/2 tsp red chilli powder
– Salt, to taste (about 1/2 tsp)
– 2 tbsp chopped fresh cilantro
– 4 slices of cheddar cheese
– 2 tbsp butter, softened
Instructions
1. In a medium bowl, crack the 4 eggs and whisk them vigorously until fully blended and slightly frothy.
2. Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 1 minute.
3. Add 1/2 cup chopped onion and 1/4 cup chopped green bell pepper to the skillet; sauté for 3–4 minutes until softened and lightly golden.
4. Stir in 1–2 chopped green chillies, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt; cook for 1 minute until fragrant.
5. Pour the whisked eggs into the skillet, immediately reducing the heat to medium-low.
6. Gently scramble the eggs with the veggie-spice mix, stirring constantly with a spatula for 2–3 minutes until just set but still slightly moist—this keeps them tender.
7. Fold in 2 tbsp chopped cilantro, then remove the skillet from heat and set aside.
8. Lightly toast the 2 parottas in a dry pan or toaster for about 1 minute per side until warm and pliable.
9. Spread 1 tbsp softened butter evenly on one side of each parotta.
10. Place 2 slices of cheddar cheese on the buttered side of each parotta.
11. Divide the egg mixture evenly between the two parottas, spooning it directly over the cheese.
12. Fold each parotta in half to form a sandwich, pressing gently to seal.
13. Return the sandwiches to a clean skillet over medium heat and cook for 2–3 minutes per side until the cheese is melted and the exterior is crispy and golden brown.
Oh, the glorious crunch as you bite into that buttery, flaky parotta gives way to a warmly spiced, cheesy egg filling that’s just bold enough without overwhelming. Serve it hot with a side of cool yogurt or a tangy ketchup for dipping, and watch it disappear faster than you can say “seconds, please!”
Chilli Parotta Pizza
Zesty, zany, and downright delicious—this Chilli Parotta Pizza is the glorious mashup your taste buds didn’t know they needed. Imagine crispy, flaky parotta layers meeting spicy chili stir-fry, all topped with melty cheese and baked to golden perfection. It’s the ultimate fusion that’ll make you question why you ever settled for ordinary pizza.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 store-bought parottas (or any flaky flatbread, thawed if frozen)
– 1 lb boneless chicken, cut into ½-inch cubes (or substitute with paneer for a vegetarian version)
– 1 large onion, thinly sliced
– 1 large bell pepper, thinly sliced (any color works)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 tbsp soy sauce
– 1 tbsp chili sauce (like Sriracha, adjust for heat preference)
– 1 tsp ginger-garlic paste
– 1 tsp ground cumin
– ½ tsp turmeric powder
– 1 cup shredded mozzarella cheese
– ¼ cup chopped cilantro (for garnish, optional but recommended)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the cubed chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Push the chicken to one side of the skillet and add the remaining 1 tbsp oil to the empty space.
5. Add the sliced onion and bell pepper to the oil and sauté for 4–5 minutes, until softened but still crisp-tender.
6. Stir in the ginger-garlic paste, cumin, and turmeric, cooking for 1 minute until fragrant—this blooms the spices for deeper flavor.
7. Combine the chicken with the vegetables, then add soy sauce and chili sauce, stirring well to coat everything evenly.
8. Cook the mixture for 3–4 minutes until the sauces thicken slightly and cling to the ingredients.
9. Arrange the parottas in a single layer on the prepared baking sheet, slightly overlapping if needed to fit.
10. Evenly spread the chicken and vegetable mixture over the parottas, leaving a small border around the edges.
11. Sprinkle the shredded mozzarella cheese generously over the top, covering the filling completely.
12. Bake in the preheated oven for 10–12 minutes, until the cheese is bubbly and golden brown.
13. Remove from the oven and let cool for 2–3 minutes to set—this prevents a cheese slide disaster!
14. Garnish with chopped cilantro before serving.
Outrageously good, this pizza delivers a crunch from the parotta base, a kick from the chili-spiced filling, and gooey comfort from the melted cheese. Serve it sliced like a traditional pizza, or get creative by rolling it up burrito-style for a handheld feast that’s perfect for game day or a fun family dinner.
Chilli Parotta Tacos
Crispy, spicy, and utterly irresistible, these Chilli Parotta Tacos are the ultimate fusion mashup that’ll make your taste buds do a happy dance. Imagine flaky, golden parotta shreds mingling with a fiery chili-spiked filling, all tucked into a soft taco shell—it’s the chaotic deliciousness you never knew you needed. Trust me, this is the kind of dish that’ll have you questioning why you ever settled for boring old tacos in the first place.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups shredded parotta (store-bought or homemade, torn into bite-sized pieces)
– 1 lb ground chicken (or substitute with ground beef for a heartier twist)
– 1 large onion, finely chopped (about 1 cup)
– 2 bell peppers, diced (any color, for a pop of vibrancy)
– 3 garlic cloves, minced (fresh is best, but 1 tbsp jarred works in a pinch)
– 1 tbsp ginger paste (or grated fresh ginger)
– 2 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp chili sauce (like Sriracha, adjust to your heat tolerance)
– 1 tsp cumin powder (toasted for extra aroma)
– 1 tsp paprika (for a smoky kick)
– 2 tbsp vegetable oil (or any neutral oil)
– Salt to taste (start with ½ tsp and adjust as needed)
– 8 small flour tortillas (taco-sized, warmed for flexibility)
– Fresh cilantro, chopped (for garnish, about ¼ cup)
– Lime wedges (for serving, to brighten it all up)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shredded parotta to the skillet and cook for 4-5 minutes, stirring occasionally, until golden brown and crispy—this adds a delightful crunch, so don’t rush it.
3. Transfer the crispy parotta to a plate and set aside, wiping the skillet clean with a paper towel.
4. In the same skillet, heat the remaining 1 tbsp vegetable oil over medium heat.
5. Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
6. Stir in the minced garlic and ginger paste, cooking for 1 minute until fragrant—this builds a flavorful base, so keep an eye to avoid burning.
7. Add the ground chicken to the skillet, breaking it up with a spatula, and cook for 5-6 minutes until no pink remains.
8. Mix in the diced bell peppers and cook for another 3-4 minutes until slightly tender but still vibrant.
9. Sprinkle in the cumin powder and paprika, stirring to coat everything evenly for about 30 seconds.
10. Pour in the soy sauce and chili sauce, stirring to combine, and let it simmer for 2-3 minutes until the sauce thickens slightly.
11. Fold the crispy parotta back into the skillet, tossing gently to mix with the chicken and peppers, and cook for 1-2 minutes to warm through—this ensures every bite is packed with texture.
12. Season with salt to taste, starting with ½ tsp and adjusting as needed, then remove from heat.
13. Warm the flour tortillas in a dry skillet over low heat for 20-30 seconds per side, or until pliable—this prevents tearing when assembling.
14. Spoon the chilli parotta mixture into each warmed tortilla, topping with fresh cilantro and a squeeze of lime juice.
A symphony of textures awaits: the crispy parotta bits contrast beautifully with the tender chicken, while the spicy-savory sauce soaks into every nook. Serve these tacos immediately with extra lime wedges on the side for a zesty punch, or get creative by adding a dollop of cool yogurt to balance the heat—either way, they’re guaranteed to disappear fast!
Spicy Chilli Parotta Noodles
Kick your taste buds into high gear with this fusion masterpiece that’s basically a party on a plate—where flaky South Indian parotta meets fiery noodles in a saucy, spicy dance. It’s the ultimate comfort food with a kick, perfect for when you’re craving something bold enough to wake up your whole weeknight dinner routine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 store-bought parottas (or rotis, torn into bite-sized pieces)
– 8 oz dried egg noodles (or any thin noodles, cooked al dente)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 green chilies, finely chopped (adjust to heat preference)
– 1 bell pepper, thinly sliced (any color)
– 1 cup tomato puree (canned works fine)
– 2 tbsp soy sauce
– 1 tbsp chili sauce (like Sriracha, for extra spice)
– 1 tsp cumin powder
– 1 tsp garam masala
– Salt, to taste (start with 1/2 tsp)
– Fresh cilantro, chopped (for garnish)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 large onion, thinly sliced, and sauté for 3–4 minutes until softened and lightly golden, stirring occasionally to prevent burning.
3. Stir in 3 cloves garlic, minced, 1 tbsp ginger, grated, and 2 green chilies, finely chopped, and cook for 1 minute until fragrant—this builds the flavor base.
4. Add 1 bell pepper, thinly sliced, and cook for 2–3 minutes until slightly tender but still crisp, keeping the veggies vibrant.
5. Pour in 1 cup tomato puree and cook for 3–4 minutes, stirring frequently, until the mixture thickens and the raw tomato smell disappears.
6. Mix in 2 tbsp soy sauce, 1 tbsp chili sauce, 1 tsp cumin powder, and 1 tsp garam masala, stirring well to combine all the spices evenly.
7. Add 4 store-bought parottas, torn into bite-sized pieces, and 8 oz dried egg noodles, cooked al dente, to the skillet, tossing gently to coat everything in the sauce.
8. Cook for 4–5 minutes over medium heat, stirring occasionally, until the parotta pieces are slightly crispy and the noodles are heated through—avoid overcooking to keep textures distinct.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed, then remove from heat.
10. Garnish with fresh cilantro, chopped, and serve immediately while hot.
Just dig into this dish for a riot of textures—the crispy parotta bits play off the tender noodles, all wrapped in a smoky, spicy sauce that’ll have you reaching for seconds. Serve it straight from the skillet with a side of cool yogurt or a squeeze of lime to balance the heat, making it a showstopper for any casual dinner or potluck.
Chilli Parotta Biryani
Zesty, zingy, and downright delicious—this Chilli Parotta Biryani is the ultimate fusion fiesta that’ll make your taste buds do a happy dance. Imagine fluffy, layered parotta shreds mingling with spicy chili-infused rice, all wrapped up in a cozy, aromatic hug. It’s the kind of dish that turns a regular weeknight into a flavor-packed party, no RSVP required.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups basmati rice, rinsed until water runs clear (soak for 15 minutes for fluffier results)
– 4 parottas or flaky flatbreads, torn into bite-sized pieces (store-bought works great, or use roti as a swap)
– 1 lb boneless chicken thighs, cut into 1-inch cubes (or substitute with paneer for a veggie twist)
– 1 large onion, thinly sliced
– 2 tomatoes, finely chopped
– 3 green chilies, slit lengthwise (adjust to your heat preference)
– 1 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 2 tsp red chili powder
– 1 tsp garam masala
– 1/4 cup plain yogurt
– 2 tbsp vegetable oil, or any neutral oil
– 4 cups water
– Salt, as needed
– Fresh cilantro leaves, for garnish
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large thinly sliced onion and sauté for 5-7 minutes until golden brown, stirring occasionally to prevent burning.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant, being careful not to let it scorch.
4. Add 1 lb boneless chicken thigh cubes and cook for 5 minutes until they turn opaque on all sides.
5. Mix in 2 finely chopped tomatoes, 3 slit green chilies, 1 tsp turmeric powder, 2 tsp red chili powder, and 1 tsp garam masala, then cook for 3 minutes until the tomatoes soften.
6. Blend in 1/4 cup plain yogurt and cook for 2 minutes until the mixture thickens slightly, stirring constantly to avoid curdling.
7. Pour in 4 cups water and bring to a boil over high heat, then season with salt as needed.
8. Drain the soaked 2 cups basmati rice and add it to the pot, reducing the heat to low, covering with a tight lid, and simmering for 15 minutes until the rice is tender and liquid is absorbed.
9. While the rice cooks, tear 4 parottas into bite-sized pieces and lightly toast them in a dry skillet over medium heat for 2-3 minutes until crisp—this adds a delightful crunch.
10. Once the rice is done, gently fold in the toasted parotta pieces until evenly distributed, being careful not to overmix to keep the layers intact.
11. Garnish with fresh cilantro leaves and let the biryani rest, covered, for 5 minutes off the heat to allow the flavors to meld.
This biryani boasts a playful texture with tender rice, juicy chicken, and crispy parotta bits that create a satisfying contrast in every bite. The spices meld into a warm, aromatic flavor with just the right kick from the chilies—perfect for scooping up with extra flatbread or pairing with a cool raita to balance the heat. Serve it family-style in a big bowl and watch it disappear faster than you can say “seconds, please!”
Chilli Parotta Kebabs
Hold onto your taste buds, folks, because we’re about to transform leftover parotta into the most gloriously crispy, spicy, and utterly addictive street food mashup you’ve ever had the pleasure of meeting. Think of it as the ultimate comfort food glow-up, where flaky flatbread gets a fiery makeover and a date with the skillet. It’s the kind of snack that makes you forget all your problems, one perfectly charred, chili-laced bite at a time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 leftover parottas (or flaky Indian flatbreads, torn into 1-inch pieces)
– 1 large yellow onion, finely chopped
– 2 green bell peppers, finely chopped
– 3-4 green chilies, finely chopped (adjust to your heat tolerance)
– 1 tbsp ginger-garlic paste
– 1 tsp red chili powder
– 1/2 tsp turmeric powder
– 1 tsp garam masala
– 1/2 cup fresh cilantro, finely chopped
– Salt to taste (start with 1 tsp)
– 3 tbsp vegetable oil (or any neutral oil)
– 8-10 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a large mixing bowl, combine the torn parotta pieces, chopped onion, bell peppers, green chilies, and cilantro.
2. Add the ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt to the bowl.
3. Using your hands, mix everything thoroughly for about 2 minutes until the spices are evenly distributed and the mixture holds together when pressed. Tip: The moisture from the veggies helps bind everything—no extra water needed!
4. Take a handful of the mixture (about 1/2 cup) and mold it firmly around a soaked wooden skewer, forming a kebab about 4-5 inches long and 1 inch thick. Repeat with the remaining mixture.
5. Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat (around 350°F).
6. Carefully place 3-4 kebabs in the hot oil, ensuring they aren’t touching. Tip: Don’t overcrowd the pan, or they’ll steam instead of getting that gorgeous crisp exterior.
7. Cook the kebabs for 4-5 minutes per side, turning occasionally with tongs, until they are golden brown and crispy on all sides. Tip: Listen for a satisfying sizzle—that’s your cue they’re cooking perfectly!
8. Transfer the cooked kebabs to a plate lined with paper towels to drain any excess oil.
9. Repeat steps 6-8 with the remaining kebabs, adding more oil to the pan if needed.
Every bite delivers a fantastic crunch that gives way to a soft, warmly spiced interior, with the chilies and bell peppers adding pops of heat and freshness. Serve these kebabs straight from the skillet with a cooling mint chutney for dipping, or get creative and tuck them into a soft bun with some sliced onions and a squeeze of lime for the ultimate fusion burger experience.
Chilli Parotta Wraps
Gather ’round, spice lovers, because we’re about to transform your leftover parotta game from ‘meh’ to ‘more, please!’ These Chilli Parotta Wraps are the ultimate fusion of crispy, chewy, and explosively flavorful—think of it as a party for your taste buds where everyone’s invited. Perfect for a quick weeknight win or a seriously impressive game-day snack that’ll have your friends begging for the recipe.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 store-bought parottas (or any flatbread, warmed slightly for flexibility)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, thinly sliced
– 1 bell pepper, thinly sliced (any color you like)
– 2 garlic cloves, minced
– 1 tsp ginger, grated
– 1 lb ground chicken (or substitute with ground turkey for a leaner option)
– 2 tbsp soy sauce
– 1 tbsp chili sauce (like Sriracha, adjust to heat preference)
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– Salt, to season (start with 1/2 tsp)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the thinly sliced onion and bell pepper to the skillet, stirring frequently until they soften and develop slight char marks, approximately 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 1 lb of ground chicken to the skillet, breaking it apart with a spatula into small crumbles as it cooks for 5-6 minutes until no pink remains.
5. Sprinkle 1 tsp cumin powder and 1/2 tsp turmeric powder over the chicken mixture, stirring to coat evenly for 30 seconds to toast the spices.
6. Pour in 2 tbsp soy sauce and 1 tbsp chili sauce, mixing thoroughly and letting it simmer for 2-3 minutes until the sauce thickens slightly.
7. Season the filling with salt to taste, starting with 1/2 tsp and adjusting as needed, then remove from heat.
8. Lay one parotta flat on a clean surface, spoon a generous portion of the chicken filling onto the center, and top with fresh chopped cilantro.
9. Fold the sides of the parotta over the filling, then roll it tightly from the bottom to form a secure wrap. Repeat with remaining parottas and filling.
10. Serve the wraps immediately with lime wedges on the side for a zesty squeeze.
Now, for the grand finale: these wraps boast a delightful contrast of textures—crispy-edged parotta giving way to a juicy, spiced filling that’s bold without being overwhelming. Not only do they pack a flavorful punch, but they’re also incredibly versatile; try drizzling with extra chili sauce or serving alongside a cool yogurt dip to balance the heat. No matter how you enjoy them, they’re guaranteed to disappear faster than you can say ‘seconds, please!’
Chilli Parotta Salad
Zesty and zippy, this Chilli Parotta Salad is the ultimate fusion of Indian street food flair and American salad sensibilities—think crispy, golden parotta pieces mingling with vibrant veggies and a kick of spice that’ll make your taste buds do a happy dance. It’s the perfect way to jazz up leftovers or impress guests with minimal fuss, delivering a riot of textures and flavors in every bite. Trust me, this dish is so addictive, you might just forget it’s technically a salad!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 parottas (or store-bought rotis, torn into bite-sized pieces)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, thinly sliced
– 1 bell pepper, thinly sliced (any color works)
– 2 green chilies, finely chopped (adjust to heat preference)
– 1 tsp ginger-garlic paste
– 2 tbsp soy sauce
– 1 tbsp tomato ketchup
– 1 tsp chili powder
– 1/2 tsp turmeric powder
– Salt, to taste (start with 1/2 tsp)
– 1 cup shredded lettuce
– 1/4 cup chopped cilantro
– 1 tbsp lemon juice
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (around 350°F).
2. Add the torn parotta pieces to the skillet and fry for 4–5 minutes, stirring occasionally, until they turn golden brown and crispy.
3. Remove the fried parotta pieces with a slotted spoon and set them aside on a paper towel-lined plate to drain excess oil.
4. In the same skillet, add the thinly sliced onion and bell pepper, and sauté for 3–4 minutes until they soften slightly but remain crisp.
5. Stir in the finely chopped green chilies and 1 tsp ginger-garlic paste, cooking for 1 minute until fragrant.
6. Add 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tsp chili powder, 1/2 tsp turmeric powder, and salt to the skillet, mixing well to coat the vegetables.
7. Cook the mixture for 2–3 minutes, allowing the sauces to thicken and the spices to bloom.
8. Return the fried parotta pieces to the skillet, tossing gently to combine them with the saucy vegetables.
9. Remove the skillet from heat and let the mixture cool for 2–3 minutes to prevent wilting the greens.
10. In a large mixing bowl, combine the cooked parotta mixture with 1 cup shredded lettuce, 1/4 cup chopped cilantro, and 1 tbsp lemon juice, tossing everything together until evenly mixed.
11. Serve immediately while warm for the best texture contrast.
Really, this salad shines with its crunchy parotta bits against the tender veggies, all coated in a tangy-spicy sauce that’s downright irresistible. For a fun twist, top it with a fried egg or serve it alongside cool raita to balance the heat—it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!
Chilli Parotta Soup
Picture this: a cozy winter evening, a blanket, and a bowl of something that’s basically a hug in liquid form—but with a spicy, carb-loaded twist. That’s Chilli Parotta Soup, the ultimate mash-up of South Indian street food flair and soul-warming soup vibes, perfect for when you want to impress your taste buds without breaking a sweat (well, maybe just a little from the heat!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 cups shredded parotta or leftover flaky flatbread, torn into bite-sized pieces (store-bought works great!)
- 1 tbsp vegetable oil, or any neutral oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 green bell pepper, diced (about 1 cup)
- 1 cup tomato puree
- 4 cups vegetable broth
- 1 tsp chili powder, adjust to taste
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 cup chopped onion and sauté until translucent, 4-5 minutes, stirring occasionally to prevent burning.
- Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant—this builds a flavorful base.
- Add 1 cup diced green bell pepper and cook for 3 minutes until slightly softened.
- Pour in 1 cup tomato puree and cook for 2 minutes, stirring to combine with the veggies.
- Add 4 cups vegetable broth, 1 tsp chili powder, 1/2 tsp turmeric powder, and 1 tsp garam masala, then bring to a boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 10 minutes to let the flavors meld—tip: a gentle simmer prevents the broth from reducing too much.
- Gently stir in 2 cups shredded parotta pieces and cook for 2 minutes until they soften and absorb the broth.
- Season with salt to taste, then remove from heat.
- Ladle the soup into bowls and garnish with fresh chopped cilantro.
Relish the delightful contrast of tender, broth-soaked parotta against the zesty, aromatic soup base, with each spoonful offering a comforting chew and a kick of spice. Serve it piping hot with a side of crispy papadum or a dollop of cool yogurt to balance the heat, making it a showstopper for casual dinners or a fun twist on soup night.
Chilli Parotta Burger
Hold onto your taste buds, folks, because we’re about to launch a flavor rocket straight into burger orbit with a mashup that’s part Indian street food fiesta, part all-American backyard bash. This Chilli Parotta Burger takes the flaky, buttery layers of parotta bread, stuffs them with a spicy, saucy chili filling, and crowns it all with melty cheese for a handheld masterpiece that’ll make your regular burger weep with envy. Get ready for a delicious identity crisis that you’ll want to have again and again.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 store-bought parottas (or frozen paratha, thawed)
– 1 lb ground beef (80/20 blend for juiciness)
– 1 large onion, finely chopped
– 1 large bell pepper, any color, finely chopped
– 3 garlic cloves, minced
– 1 tbsp ginger, minced
– 2 tbsp soy sauce
– 1 tbsp chili sauce (like Sriracha, adjust to heat preference)
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil)
– 4 slices cheddar cheese
– 4 burger buns, lightly toasted
– Fresh cilantro, chopped, for garnish (optional)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the finely chopped onion and bell pepper to the skillet, and sauté for 5-7 minutes until softened and slightly browned.
3. Stir in the minced garlic and ginger, and cook for 1 minute until fragrant to bloom their flavors.
4. Push the vegetables to the side of the skillet, and add the ground beef, breaking it up with a spatula.
5. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s nicely browned.
6. Sprinkle the ground cumin, paprika, and black pepper over the beef mixture, and stir to coat evenly for 30 seconds.
7. Pour in the soy sauce and chili sauce, and mix thoroughly, letting it simmer for 2-3 minutes until the sauce thickens slightly and coats the meat.
8. Remove the skillet from heat, and set the chili filling aside.
9. In a separate non-stick pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
10. Place one parotta in the pan, and cook for 2-3 minutes per side until golden brown and crispy, repeating for all parottas.
11. Tip: Press down gently with a spatula while cooking to ensure even browning and extra flakiness.
12. Assemble each burger by placing a cooked parotta on the bottom half of a toasted bun.
13. Spoon a generous portion of the chili filling onto the parotta, spreading it evenly.
14. Top the filling with a slice of cheddar cheese so it melts slightly from the residual heat.
15. Tip: If you prefer extra melty cheese, pop the assembled burger under a broiler for 1-2 minutes until bubbly.
16. Garnish with chopped cilantro if using, and cover with the top bun.
17. Tip: Serve immediately while hot to enjoy the contrast between the crispy parotta and the saucy filling.
This burger delivers a thrilling textural showdown: the parotta’s shatteringly crisp layers give way to a juicy, spiced beef filling that’s boldly savory with a kick of heat. Try stacking it with extra chili sauce for dipping or add a cool cucumber raita on the side to balance the flavors—it’s a messy, glorious eat that’s perfect for shaking up your weeknight dinner routine.
Chilli Parotta Pasta
Ever had one of those days where your stomach screams for Indian street food, but your fridge is staging a pasta rebellion? Enter Chilli Parotta Pasta, the glorious mash-up that’s basically a culinary peace treaty between your cravings. It’s spicy, saucy, and so ridiculously fun to eat, you’ll forget you ever had to choose sides.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 oz dried pasta (like penne or fusilli)
– 2 cups shredded parotta or flaky flatbread, torn into bite-sized pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, thinly sliced
– 1 bell pepper (any color), thinly sliced
– 3 garlic cloves, minced
– 1 tbsp ginger, minced
– 2 green chillies, finely chopped (adjust to heat preference)
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 2 tsp red chilli powder (adjust to taste)
– 1 tsp garam masala
– 1 cup tomato puree
– 1 tbsp soy sauce
– Salt to taste
– Fresh cilantro, chopped for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the dried pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add sliced onion and bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned at the edges.
4. Stir in minced garlic, ginger, and green chillies. Cook for 1 minute until aromatic, being careful not to burn the garlic.
5. Sprinkle in turmeric powder, red chilli powder, and garam masala. Toast the spices with the vegetables for 30 seconds to unlock their flavors.
6. Pour in tomato puree and soy sauce. Mix well and let the sauce simmer for 5 minutes over medium heat, stirring occasionally, until it thickens slightly.
7. Add the torn parotta pieces to the skillet. Gently fold them into the sauce and cook for 2-3 minutes until they absorb some of the flavors and soften a bit.
8. Tip in the cooked pasta and toss everything together until evenly coated in the sauce. Cook for an additional 2 minutes to let the pasta heat through and meld with the other ingredients.
9. Season with salt to taste, give it one final stir, and remove from heat.
10. Garnish with freshly chopped cilantro just before serving.
Hearty and hilariously hybrid, this dish delivers a satisfying chew from the pasta paired with the tender, saucy parotta bits. Each forkful is a flavor explosion—tangy from the tomatoes, warmly spiced, with a subtle umami kick from the soy sauce. Serve it straight from the skillet for a rustic family-style meal, or top with a fried egg for an extra indulgent brunch twist that’ll have everyone asking for seconds.
Chilli Parotta Quesadilla
Dare to dream of a mashup that’s part spicy South Indian street food, part cheesy Tex-Mex hug? This Chilli Parotta Quesadilla is the glorious, crispy, melty lovechild of two comfort-food worlds, ready to rescue your dinner from the ordinary in under 30 minutes.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups shredded cooked chicken (or leftover rotisserie chicken, for a shortcut)
– 4 large flour tortillas (8-inch size)
– 1 cup shredded Monterey Jack cheese (or a Mexican blend, for extra meltiness)
– 1/2 cup finely chopped onion
– 1/4 cup finely chopped bell pepper (any color, for a pop of color)
– 2 tbsp vegetable oil (or any neutral oil, divided)
– 1 tbsp chilli powder (adjust to your heat preference)
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– Salt to taste (start with 1/2 tsp)
– 1/4 cup chopped fresh cilantro (optional, for garnish)
– 1/4 cup sour cream (for serving, optional)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chopped onion and bell pepper to the skillet, sautéing for 3–4 minutes until softened and lightly browned.
3. Stir in the shredded chicken, chilli powder, ground cumin, garlic powder, and salt, cooking for 2 minutes until fragrant and heated through—this toasts the spices for deeper flavor (Tip: Don’t skip this step!).
4. Remove the chicken mixture from the skillet and set aside in a bowl, wiping the skillet clean with a paper towel.
5. Place the skillet back over medium heat and add the remaining 1 tablespoon of vegetable oil, swirling to coat the bottom.
6. Lay one flour tortilla flat in the skillet, sprinkling 1/4 cup of shredded Monterey Jack cheese evenly over half of it.
7. Spoon half of the chicken mixture over the cheese, then top with another 1/4 cup of cheese to help everything stick together.
8. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula.
9. Cook for 2–3 minutes per side until golden brown and crispy, flipping once—listen for that satisfying sizzle (Tip: A heavy pan or plate on top can help press it flat for even cooking).
10. Transfer the quesadilla to a cutting board and repeat steps 6–9 with the remaining tortillas and filling.
11. Let the quesadillas rest for 1 minute before slicing into wedges to prevent the cheese from oozing out (Tip: Use a pizza cutter for clean cuts!).
12. Garnish with chopped fresh cilantro and serve immediately with sour cream on the side if desired.
Craving a crunch? Each bite delivers a crispy tortilla shell giving way to a warmly spiced, cheesy interior that’s bold without being overwhelming. Try drizzling with a squeeze of lime or pairing with a cool avocado salsa for a fresh twist that balances the heat perfectly.
Summary
Overall, this roundup offers a fiery feast of 20 unique ways to enjoy chilli parotta, perfect for spicing up your weeknight dinners. We hope you find a new favorite! Give one a try, then drop a comment below to tell us which recipe you loved. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these delicious dishes.
