Chilli Parotta – Ariya Bhavan Style

Step 1: Prepare Parotta Strips

Take 4 store-bought parottas and cut them lengthwise into strips using scissors. Set aside.

Step 2: Prepare Batter for Frying

In a bowl, combine 1 cup all-purpose flour (or whole wheat flour), 1/2 tsp garam masala, 1/2 tsp chicken 65 masala (or Kashmiri chili powder), 1/2 tsp salt, 1/2 tsp ginger-garlic paste, and a pinch of red food color. Mix dry ingredients thoroughly with a fork. Gradually add approximately 1 cup of water, mixing continuously to form a smooth batter of medium consistency (not too loose, not too thick). Adjust salt if needed.

Step 3: Fry Parotta Pieces

Heat sunflower oil for deep frying in a kadai over medium heat. Dip each parotta strip quickly into the prepared batter, ensuring it's coated evenly, and gently drop into the hot oil. Fry in batches, turning occasionally, for 2-3 minutes per side until golden brown and crispy. Do not over-fry or soak too long in batter. Remove fried parotta pieces and drain excess oil on a colander or kitchen tissue.

Step 4: Cut Fried Parotta

Once the fried parotta pieces have cooled slightly, cut them into smaller, bite-sized pieces using scissors.

Step 5: Prepare Coconut-Cashew Paste

Grind 4 tablespoons of grated coconut and 10 cashew nuts with a little water into a very fine, smooth paste. Set aside.

Step 6: Sauté Aromatics and Spices

Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add 1 finely chopped medium onion, 1/2 tbsp ginger-garlic paste (or finely chopped ginger-garlic), and a pinch of salt. Sauté for 3-4 minutes until the raw smell disappears and the onion becomes translucent. Add 2 finely chopped green chilies (adjust to your spice preference) and a sprig of curry leaves. Continue to sauté for another 2 minutes. Reduce the heat to low. Add 1/4 tsp garam masala powder and 1 tsp chicken 65 masala (or Kashmiri chili powder). Sauté for 1-2 minutes until the raw smell of the powders disappears. Add 1/2 finely chopped ripe tomato and mix well. Cook for 3-4 minutes until the tomato softens and blends into the mixture.

Step 7: Thicken Gravy

Pour 1 glass (approx. 200-250ml) of hot water into the sautéed mixture and bring it to a boil. Once boiling, add the prepared coconut-cashew paste. Stir continuously over medium heat for 3-5 minutes until the gravy thickens slightly and the raw taste of the coconut paste is gone. Check and adjust salt and spice levels. Add a few more curry leaves.

Step 8: Final Assembly

Add the cut, fried parotta pieces to the thickened gravy. Mix gently but thoroughly for 1-2 minutes, ensuring all parotta pieces are well coated with the masala. Do not overmix or cook for too long, as the parotta might become mushy. Turn off the heat. Squeeze the juice of half a lemon (or to taste) over the chilli parotta and mix.

Step 9: Serve

Garnish with finely chopped coriander leaves, finely chopped raw onion, and a sprinkle of grated coconut. Serve immediately while hot for the best taste.

• Do not soak parotta strips in the batter for too long, as they will become soft.

• Maintain medium heat for the oil when frying parotta to ensure even cooking and crispiness.

• Serve Chilli Parotta immediately while hot for the best taste, as its flavor diminishes when cold.

• The fried parotta pieces and sautéed onion-tomato base can be prepared in advance.

• Continuously stir the coconut-cashew paste in the gravy to prevent it from curdling.

• Avoid adding chili powder to the gravy after the initial sautéing to prevent a raw taste; use finely chopped green chilies for extra spice if needed.

• Whole wheat flour can be used instead of all-purpose flour for the batter.

• If Chicken 65 Masala is unavailable, Kashmiri Chili Powder can be used as a substitute for color and mild spice.

• Finely chopped ginger and garlic can be used if ginger-garlic paste is unavailable.

• Poppy seeds can be added to the coconut-cashew paste for an additional flavor dimension (check local regulations as poppy seeds may be restricted in some regions).