I've seen Chilli Parotta and Kothu Parotta being used interchangeably to describe the same dish and eventhough I'm no parotta expert, being quite a fan of this... i've observed quite a few differences between the two. I first had Chilli Parotta when my cousin raved so much about this dish from a hotel called 'Guru Prasad' in Madurai and since that was a vegetarian restaurant, my mom okayed it and soon he brought home a couple parcels of it for us to taste. I remember not liking it as much as kothu parotta and found it a bit too saucy but it was quite good.
Nowadays however Chilli Parotta is a common feature in most restaurants in India (atleast TamilNadu) and there is no trouble finding vegetarian versions of both chilli & kothu parottas. My dad's friend owns a small restaurant so I was allowed to watch the chef make this since my dad mentioned how much i like this to the owner... They first deep fried the parotta pieces (now that was a shock because parottas are fattening as is and are made with Lots of oil & maida and then to deep fry them as well was atrocious i thought)... and then he told me how they typically make the gravy and keep & toss it all together when an order comes through. So, the recipe here is my attempt at replicating it at home, but with a few modifications of which first & foremost was to skip the deep frying part... :) Still, this is definitely not a diet friendly or health conscious recipe but definitely falls in the 'once in a while indulgence, in moderation' category.
Parottas- 5 to 6 (I use the frozen ones)
Red Onion - 1 big
Green Bell Pepper - 1 small to medium, cut into 1 inch cubes
Tomato - 1 medium, chopped
Tomato paste - about 1 tbsp
Poppy seeds (khasa khasa) - 1 tsp
Cashews - 3 or 4 (optional)
Ginger - half inch piece
Garlic - 2 to 3 cloves
Spring Onions - 2, chopped, green & white parts separated
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Curry masala powder/Garam Masala - half tsp to 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 to 2 tbsp
1) Peel & halve the red onion. Chop one half and set aside. Cut the remaining half into 1 inch cubes (similar to the capsicum).
2) I used frozen paratha so i popped them in the microwave for 30 seconds before frying them on a tawa till they get crisp (instead of deep-frying). Cut the parotta pieces into 1.5 to 2 inch squares - i used a pair of kitchen scissors.
2) Meanwhile, heat 1 to 2 tsp of oil and saute the chopped onion, garlic and ginger cloves till brown, then add the chopped tomato with the masala powders and salt. Also add the poppy seeds & cashews at this point and let it cook till it gets thick. Allow this mixture to cool a bit and grind in a mixie to a paste.
3) Heat the remaining oil in the pan, and add the cubed onions & the white of the spring onions and saute for a few minutes till translucent before adding the cubed capsicum and a pinch of salt. When they get tender crisp, add the ground onion-tomato paste and saute for about 4 to 5 minutes atleast.
4) Add a tbsp or two of water (to loosen up the mixture so the parottas can soak it up) and immediately add the parotta pieces and toss so they are uniformly covered by the paste. Cook this on a medium-high flame till dry.
5) Switch off the stove and stir in the green tops of the spring onions - reserve about a tbsp for garnish later. Delicious Chilli Parotta is now ready.