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5 from 9 votes

Chilli Parotta | Kothu Parotta | Mixed Parotta

Kothu parotta or chilli parotta is a spicy street food that is very famous in Tamil Nadu. It is a dish that has shredded pieces of parotta in it along with spicy gravy and vegetables.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Easy recipe, leftover, Lunch Box Recipes, Lunch Recipes
Cuisine: Indian
Diet: Low Fat, Vegan, Vegetarian
Servings: 4 people
Calories: 249kcal


  • spatula
  • saute pan


  • 6 Parotta frozen
  • 1 Onion finely chopped
  • 1 large Bell pepper finely chopped
  • 1 tablespoon Tomato sauce I used Ketchup
  • 2 tablespoon Oil
  • to taste Salt
  • to garnish Cilantro

To sauté and grind to a paste – Masala

  • 1 Onion chopped
  • 2 Tomato chopped
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon Poppy seeds
  • 5 Cashew nuts
  • 1 teaspoon Chili powder
  • 1 teaspoon Dhania jeera powder
  • ½ teaspoon Garam masala


  • Shred the parotta into small pieces. I have used frozen parotta, so I thawed it in Microwave and then used my food processor to shred it.
  • Heat a wide pan and add the shredded parotta in it. Now toast the parotta pieces until they are golden brown and slightly crispy. Traditionally the pieces are deep fried, but I skipped it and toasted the parotta instead. This did work very well!
  • Transfer the pieces to a bowl and keep it aside.
  • In the same pan, heat about a tablespoon of oil and sauté all the ingredients mentioned under the masala items. Let it cool down a bit and then grind it into a smooth paste adding no water or very little water.
  • In the same pan heat the remaining oil. Sauté the chopped onions until translucent and then add the bell pepper. Fry it for about 5 minutes. Do not let the bell peppers becomes too soft. It needs to have a crunch to it.
  • Now add the ground masala paste, tomato sauce/ketchup and the required salt and fry it until the masala becomes aromatic.
  • Now add the shredded parotta pieces and mix it well. Add a tablespoon or two of water if the mixture appears too dry. Cook for 2 -3 more minutes and then garnish with cilantro.
  • Serve hot with raita! Onion Raita pairs really well with this recipe, but I had made some cucumber raita to go with it.


  • This is a spicy dish. I had made it medium spicy, so change the spice level according to your liking.
  • PJ had added sambhar powder to the recipe instead of garam masala. Again this is based on your personal liking. If you like sambhar powder, then add it instead of garam masala.
  • I have used kashmiri red chili powder for the deep red color.
  • Also a couple of green chilies can be added to the recipe. I had omitted it because my boys also ate this and I did not want them to accidently eat one.
  • Restaurants add channa/chole/garbanzo beans to the dish. I ran out of canned beans the day I was making it.


Calories: 249kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 138mg | Potassium: 354mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1965IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 1mg