18 Spicy Chilli Parotta Recipes with a Twist

Get ready to spice up your mealtime with our sizzling collection of 18 Spicy Chilli Parotta Recipes with a Twist! Perfect for those who love a little heat in their comfort food, these recipes are a game-changer for quick dinners and weekend feasts alike. Whether you’re a seasoned chef or a curious newbie, there’s a twist here to tantalize your taste buds. Keep reading to discover your next favorite dish!

Egg Chilli Parotta with Spring Onions

Hey, ever find yourself staring at leftover parottas, wondering how to jazz them up? This Egg Chilli Parotta with Spring Onions is your answer—quick, flavorful, and a total game-changer for breakfast or a lazy dinner.

Ingredients

• 2 cups shredded parotta (leftovers work great, but fresh is fine too)
• 3 eggs (I prefer room temp eggs here—they blend better)
• 1/2 cup chopped spring onions (the green parts add a nice crunch)
• 2 tbsp extra virgin olive oil (my go-to for that slight fruity note)
• 1 tsp red chilli flakes (adjust if you’re not into too much heat)
• Salt to taste (I usually start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pan over medium heat (about 350°F).
2. Add the shredded parotta, spreading it evenly. Let it crisp up for about 2 minutes—no stirring yet.
3. Push the parotta to one side of the pan. Crack the eggs directly into the empty space.
4. Scramble the eggs lightly, then mix them with the parotta. Tip: Don’t overcook the eggs; they’ll continue to cook with the parotta.
5. Throw in the spring onions and chilli flakes. Stir everything together for another minute. Tip: The spring onions should stay crisp, so keep the cooking short.
6. Season with salt, give it one final stir, and take it off the heat. Tip: Taste as you go—better to add salt in small amounts.

This dish turns out wonderfully textured—crispy parotta bits with soft, fluffy eggs and a kick of heat. Try serving it with a dollop of yogurt on the side to balance the spiciness.

Cheesy Chilli Parotta Bake

Looking for a dish that’s as fun to make as it is to eat? This Cheesy Chilli Parotta Bake is your answer. It’s layers of flaky parotta, spicy chili, and gooey cheese that come together in a bake that’s downright irresistible.

Ingredients

• 2 cups shredded parotta (store-bought or homemade, but I swear by the flakiness of homemade)
• 1 cup cooked chili (your favorite recipe, but I like mine with a bit of extra kick)
• 1.5 cups shredded cheddar cheese (sharp cheddar melts beautifully here)
• 1/4 cup chopped green onions (for that fresh crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)

Instructions

1. Preheat your oven to 375°F. This ensures everything gets perfectly melty and golden.
2. Lightly grease a baking dish with olive oil. A 9×9 inch dish works great for this.
3. Layer half of the shredded parotta at the bottom of the dish. Tip: Fluff the parotta with your fingers to prevent clumping.
4. Spread the cooked chili evenly over the parotta layer. Tip: Leave a small border around the edges for a cleaner bake.
5. Sprinkle half of the cheddar cheese over the chili. The cheese acts as a glue for the layers.
6. Repeat the layers with the remaining parotta, chili, and cheese.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after 20 minutes to avoid over-browning.
8. Let it sit for 5 minutes before sprinkling with green onions. This rest time makes slicing easier.

Serve this bake hot and watch the cheese pull with every scoop. The contrast between the crispy edges and soft center is pure magic. Try pairing it with a cool dollop of sour cream or a side of crisp salad for a full meal.

Spicy Chicken Chilli Parotta

Ever find yourself craving something spicy, hearty, and utterly delicious? This Spicy Chicken Chilli Parotta is your answer, combining tender chicken, fiery spices, and flaky parotta for a meal that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flaky parottas)
• 1/2 cup water (warm, to help the dough come together nicely)
• 1 tsp salt (because every great dish starts with seasoning)
• 1 lb chicken breast, cubed (thighs work great too for more flavor)
• 2 tbsp vegetable oil (my kitchen staple for frying)
• 1 tbsp ginger-garlic paste (homemade if you have it)
• 1 tbsp chilli powder (adjust based on your heat preference)
• 1/2 tsp turmeric powder (for that golden color)
• 1 tsp garam masala (the secret to depth of flavor)
• 1/2 cup onions, finely chopped (the sharper, the better)
• 1/4 cup cilantro, chopped (for that fresh finish)

Instructions

1. In a large bowl, mix the all-purpose flour and salt. Gradually add warm water to form a soft dough. Knead for 5 minutes until smooth. Tip: Let the dough rest covered for 30 minutes for softer parottas.
2. Divide the dough into equal balls. Roll each ball into a thin circle, brush with oil, fold into layers, and roll again. Cook on a hot skillet over medium heat until golden spots appear, about 2 minutes per side.
3. Heat vegetable oil in a pan over medium heat. Add onions and sauté until translucent, about 3 minutes.
4. Stir in ginger-garlic paste, chilli powder, turmeric, and garam masala. Cook for 1 minute until fragrant.
5. Add cubed chicken, stirring to coat with spices. Cook until the chicken is no longer pink, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Garnish with chopped cilantro. Serve the spicy chicken hot with the flaky parottas. Tip: A side of cool yogurt balances the heat beautifully.

Layers of spicy chicken and flaky parotta make every bite a delight. Try serving it with a squeeze of lemon for an extra zing that cuts through the richness.

Kothu Chilli Parotta with Mixed Vegetables

Got a craving for something spicy, crispy, and utterly delicious? Let me introduce you to a dish that’s a riot of flavors and textures, perfect for those nights when you want something a bit out of the ordinary.

Ingredients

• 2 cups of parotta (store-bought or homemade, torn into bite-sized pieces)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup mixed vegetables (bell peppers, carrots, and beans – colorful and crunchy)
• 2 green chillies, finely chopped (adjust according to your heat preference)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp vinegar (a splash for tanginess)
• Salt to taste (I like to keep it light)
• 1/2 tsp turmeric powder (for color and health)
• 1 tsp red chilli powder (because we love it hot)
• 1/2 tsp garam masala (the secret weapon)

Instructions

1. Heat the olive oil in a large pan over medium heat. Tip: A well-heated pan ensures your veggies stay crisp.
2. Add the green chillies and sauté for 30 seconds until fragrant.
3. Toss in the mixed vegetables and stir-fry for 3-4 minutes until they’re just tender but still have a bite.
4. Sprinkle the turmeric powder, red chilli powder, and salt over the veggies. Mix well to coat evenly.
5. Add the torn parotta pieces to the pan. Tip: Tearing the parotta by hand gives the dish a rustic texture.
6. Pour in the soy sauce and vinegar. Stir everything together on high heat for 2 minutes, ensuring the parotta gets slightly crispy.
7. Finish with a sprinkle of garam masala, give it one final toss, and remove from heat. Tip: Garam masala added at the end retains its aroma.

Unbelievable how this dish turns simple ingredients into a feast for the senses. The parotta soaks up all the flavors while staying delightfully crispy at the edges. Serve it hot with a side of cool yogurt to balance the heat, or top it with a fried egg for an extra protein punch.

Garlic Butter Chilli Parotta

Garlic butter chilli parotta is the kind of dish that turns a regular dinner into something special. You’ll love how the buttery, garlicky flavors mix with the slight heat from the chillies, all wrapped up in those flaky parotta layers.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (warm, but not too hot to touch)
• 1/4 cup unsalted butter (room temp is easier to work with)
• 3 cloves garlic (minced, because bigger pieces can overpower)
• 1 tbsp red chilli flakes (adjust if you’re not into too much heat)
• 1/2 tsp salt (I always go for sea salt for that extra flavor)
• 2 tbsp vegetable oil (for that perfect golden fry)

Instructions

1. In a large bowl, mix the all-purpose flour and salt together.
2. Slowly add warm water to the flour mixture, kneading until you get a soft dough. Tip: If the dough sticks to your hands, add a little more flour.
3. Cover the dough with a damp cloth and let it rest for 30 minutes. This makes it easier to roll out.
4. Divide the dough into small balls, then roll each out into a thin circle.
5. Brush each circle with room temperature butter, then sprinkle minced garlic and chilli flakes evenly over the top.
6. Roll each circle into a log, then coil the log into a spiral. Tip: This step creates those beautiful, flaky layers.
7. Roll out each spiral again into a circle, about 1/4 inch thick.
8. Heat vegetable oil in a pan over medium heat (350°F if you’re using a thermometer), then fry each parotta until golden brown on both sides. Tip: Don’t overcrowd the pan to ensure even cooking.

Buttery, flaky, and with just the right kick, these parottas are a dream. Serve them hot with a side of cool yogurt or your favorite curry for dipping.

Paneer Chilli Parotta with Capsicum

Zesty and full of flavor, this Paneer Chilli Parotta with Capsicum is a dish that’ll spice up your mealtime in no time. You’re going to love how the soft paneer and crispy parotta come together with the crunch of capsicum.

Ingredients

• 2 cups parotta, shredded (leftover works great here)
• 1 cup paneer, cubed (I like mine extra soft, so I soak it in warm water for 10 minutes before using)
• 1 cup capsicum, sliced (go for colorful bell peppers for a vibrant dish)
• 2 tbsp soy sauce (the secret to that umami kick)
• 1 tbsp chili sauce (adjust if you’re not into too much heat)
• 1 tbsp garlic, minced (fresh is best, but jarred works in a pinch)
• 1 tbsp ginger, minced (same as garlic, fresh is preferable)
• 2 tbsp vegetable oil (any neutral oil will do, but I swear by sunflower oil for this)
• 1 tsp cumin seeds (for that earthy aroma)
• Salt to taste (I usually start with 1/2 tsp and adjust)

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Toss in the minced garlic and ginger. Stir for another 30 seconds until golden but not burnt.
3. Add the sliced capsicum. Cook for 2 minutes, stirring occasionally, until they start to soften but still retain a bit of crunch.
4. Throw in the paneer cubes. Gently mix to avoid breaking them. Cook for 2 minutes until they’re lightly golden.
5. Add the shredded parotta, soy sauce, and chili sauce. Mix everything well so the parotta soaks up all the flavors. Cook for another 3 minutes.
6. Season with salt, give it one final stir, and take it off the heat. Tip: If you like it extra saucy, add a splash of water before the final cook.

Just like that, you’ve got a dish that’s a riot of textures—soft paneer, chewy parotta, and crisp capsicum. Serve it with a side of cooling raita or pile it high on a plate for a satisfying solo meal.

Chilli Parotta Stir-Fry with Soy Sauce

Dig into this Chilli Parotta Stir-Fry with Soy Sauce, a dish that’s as fun to make as it is to eat. Perfect for those nights when you’re craving something spicy, savory, and a bit out of the ordinary.

Ingredients

• 2 cups parotta, torn into bite-sized pieces (leftover works great here!)
• 2 tbsp soy sauce (I swear by the low-sodium kind for better control)
• 1 tbsp vegetable oil (extra virgin olive oil is my go-to, but any neutral oil works)
• 1/2 cup bell peppers, sliced (mix colors for a prettier dish)
• 1/2 cup onions, thinly sliced (red onions add a nice bite)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 1 tsp chilli flakes (adjust to your heat tolerance)
• 1/2 tsp sugar (just a pinch to balance the flavors)

Instructions

1. Heat the oil in a large pan over medium-high heat until it shimmers, about 1 minute.
2. Add the onions and bell peppers. Stir-fry for 2 minutes until they start to soften.
3. Toss in the garlic and chilli flakes. Cook for another 30 seconds until fragrant. Tip: Don’t let the garlic burn!
4. Add the torn parotta pieces. Stir-fry for 3 minutes, letting them get a bit crispy.
5. Pour in the soy sauce and sprinkle the sugar. Mix well to coat everything evenly. Tip: A splash of water can help if it’s sticking.
6. Cook for another 2 minutes until everything is heated through and the flavors meld. Tip: Taste and adjust the seasoning if needed.

Serve this stir-fry hot, straight from the pan. The parotta gets wonderfully crispy edges, while the soy sauce brings a deep, umami richness. Try topping it with a fried egg for an extra indulgent twist.

Masala Chilli Parotta with Curry Leaves

Alright, let’s dive into making this mouthwatering Masala Chilli Parotta with Curry Leaves. A dish that’s as fun to make as it is to eat, perfect for when you’re craving something spicy and satisfying.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (warm, but not too hot to touch)
• 1 tsp salt (sea salt gives a nice crunch)
• 2 tbsp oil (extra virgin olive oil is my go-to)
• 1 large onion, thinly sliced (the sweeter, the better)
• 2 green chillies, finely chopped (adjust based on your heat preference)
• 1 tbsp ginger-garlic paste (homemade if you have it)
• 1/2 tsp turmeric powder (for that golden color)
• 1 tsp red chilli powder (I prefer Kashmiri for its vibrant color and mild heat)
• 1/2 tsp garam masala (the secret weapon)
• 10-12 curry leaves (fresh is best, but dried works in a pinch)
• 2 tbsp chopped cilantro (for that fresh finish)

Instructions

1. In a large bowl, mix the all-purpose flour, salt, and 1 tbsp oil. Gradually add warm water to form a soft dough. Knead for 5 minutes until smooth. Cover and let it rest for 30 minutes.
2. Divide the dough into 6 equal parts. Roll each into a ball, then flatten into a disc. Brush with oil, fold into layers, and roll out again into a thin parotta.
3. Heat a skillet over medium heat. Cook each parotta for 2 minutes on each side until golden brown spots appear. Set aside.
4. In the same skillet, heat 1 tbsp oil. Add the sliced onions and sauté until translucent, about 3 minutes.
5. Add the green chillies, ginger-garlic paste, and curry leaves. Sauté for another 2 minutes until fragrant.
6. Stir in the turmeric powder, red chilli powder, and garam masala. Cook for 1 minute to toast the spices.
7. Tear the parottas into bite-sized pieces and add to the skillet. Toss gently to coat with the masala. Cook for another 2 minutes.
8. Garnish with chopped cilantro and serve hot.

Who knew something so simple could pack such a punch? The parottas are crispy on the outside, soft inside, and the masala is just the right amount of spicy. Try serving it with a side of cool yogurt to balance the heat.

Chilli Parotta Roll with Mint Chutney

Picture this: a spicy, flaky parotta stuffed with tangy chili and rolled up with a refreshing mint chutney. It’s the perfect grab-and-go snack that packs a punch of flavor.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (warm, to help the dough come together)
• 1 tsp salt (because every dish needs a little love)
• 1 tbsp vegetable oil (extra virgin olive oil works too, but I save that for drizzling)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken is my secret weapon)
• 1/2 cup onions, finely chopped (the sharper, the better for that kick)
• 1 tbsp chili powder (adjust if you’re not into too much heat)
• 1/2 cup fresh mint leaves (from my garden, if I’m lucky)
• 1/4 cup yogurt (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed, none of that bottled stuff)

Instructions

1. In a large bowl, mix the flour and salt. Gradually add warm water and knead into a soft dough. Cover with a damp cloth and let it rest for 30 minutes. Tip: The longer it rests, the softer your parotta will be.
2. Divide the dough into equal parts 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 spots appear. Tip: Keep the heat medium to avoid burning.
3. In a pan, heat oil and sauté onions until translucent. Add chicken and chili powder, cooking for 5 minutes until everything is well combined. Tip: A splash of water can help if the mixture is too dry.
4. Blend mint leaves, yogurt, and lemon juice into a smooth chutney. Tip: Add a pinch of sugar to balance the tanginess.
5. Spread the chicken mixture on a parotta, drizzle with mint chutney, and roll it up tightly. Serve immediately for the best texture.

Mmm, the contrast between the crispy parotta and the juicy filling is unreal. Try serving these rolls with extra chutney on the side for dipping—trust me, you’ll want to.

Pepper Chilli Parotta with Onions

Just when you thought parotta couldn’t get any better, here comes Pepper Chilli Parotta with Onions to prove you wrong. It’s the perfect mix of spicy, crispy, and utterly delicious, making it a must-try for any food lover looking for something quick yet flavorful.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect chew)
• 1 tsp salt (sea salt gives it a nice crunch)
• 1 tbsp sugar (just a hint to balance the heat)
• 1/2 cup water (warm, not hot, to keep the dough soft)
• 2 tbsp vegetable oil (extra virgin olive oil works too, but I like the neutral taste here)
• 1 large onion, thinly sliced (the sweeter, the better)
• 2 green chillies, finely chopped (adjust based on your heat tolerance)
• 1 tsp black pepper, freshly ground (trust me, fresh makes a difference)
• 2 tbsp butter (salted, because why not?)

Instructions

1. In a large bowl, mix the flour, salt, and sugar. Gradually add water and knead into a soft dough. Tip: If the dough sticks, add a bit more flour.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. This makes it easier to roll out.
3. Divide the dough into small balls. Roll each ball into a thin circle, brush with oil, and fold into layers. Then, roll it into a spiral and flatten slightly. Tip: The more layers, the flakier the parotta.
4. Heat a skillet over medium heat and cook each parotta for 2 minutes on each side or until golden brown spots appear. Tip: Press down gently with a spatula for even cooking.
5. In the same skillet, melt butter and sauté onions and green chillies until the onions are translucent. Add the black pepper and stir well.
6. Tear the parottas into pieces and toss them in the onion mixture until well coated. Serve hot.

Mouthwatering doesn’t even begin to describe it. The parottas are crispy on the outside, soft inside, and the pepper and chilli give it a kick that’s just right. Try serving it with a side of cool yogurt to balance the heat.

Chilli Parotta Pizza with Mozzarella

Ready to spice up your pizza game? This Chilli Parotta Pizza with Mozzarella is a fun twist on two favorites, combining the crispy layers of parotta with the gooey goodness of pizza. You’re going to love how easy it is to make, and the flavors are absolutely killer.

Ingredients

• 2 cups shredded parotta (I like to use leftover parotta for this, it adds a nice texture)
• 1 cup pizza sauce (homemade or store-bought, but go for one with a bit of spice)
• 2 cups shredded mozzarella cheese (the more, the merrier, I say)
• 1/2 cup chopped bell peppers (for that crunch and color)
• 1/4 cup sliced onions (red onions add a nice bite)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity note)
• 1 tsp chilli flakes (adjust to your heat preference)
• 1/2 tsp garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your pizza gets that perfect crisp.
2. Spread the shredded parotta evenly on a baking tray. Drizzle with olive oil and bake for 5 minutes to crisp up. Tip: Keep an eye on it to avoid burning.
3. Remove the tray and spread pizza sauce over the parotta base. Don’t skimp; every bite should have sauce.
4. Sprinkle half the mozzarella over the sauce. This first layer helps everything stick together.
5. Scatter the bell peppers and onions evenly. Then, top with the remaining mozzarella.
6. Finish with a sprinkle of chilli flakes and garlic powder. Tip: Adding spices now ensures they don’t burn.
7. Bake for 10-12 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for a minute before slicing to set.

Let me tell you, the contrast between the crispy parotta and melty mozzarella is unreal. Serve it with a side of cool yogurt dip to balance the heat, and you’ve got a meal that’s sure to impress.

Kerala Style Chilli Parotta with Coconut

Got a craving for something spicy, flaky, and utterly delicious? Let me introduce you to Kerala Style Chilli Parotta with Coconut, a dish that’s as fun to make as it is to eat. Perfect for those days when you’re in the mood for something a little different.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup coconut milk (the canned kind works just fine)
• 1 tbsp red chilli powder (adjust if you’re not into too much heat)
• 1/2 tsp turmeric powder (for that golden color)
• 1/2 cup finely chopped onions (white or yellow, your choice)
• 2 tbsp vegetable oil (plus extra for frying)
• Salt to taste (I usually start with 1/2 tsp)
• 1/4 cup fresh coconut, grated (trust me, it makes a difference)

Instructions

1. In a large bowl, mix the all-purpose flour, coconut milk, red chilli powder, turmeric powder, and salt. Knead into a soft dough. Tip: If the dough feels too sticky, add a little more flour.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. This makes it easier to roll out.
3. Divide the dough into small balls. Roll each ball into a thin circle, brush with oil, and fold into layers. Then, roll it up into a spiral and flatten slightly. Tip: The more layers, the flakier the parotta.
4. Heat a skillet over medium heat and cook each parotta with a little oil until golden brown on both sides. Tip: Keep the heat medium to avoid burning.
5. In the same skillet, sauté the chopped onions until translucent. Add the grated coconut and cook for another 2 minutes.
6. Tear the parottas into pieces and mix with the onion-coconut mixture. Serve hot.

Absolutely irresistible when served hot, the layers of the parotta soak up the flavors of the coconut and chilli, making every bite a delightful mix of textures and tastes. Try pairing it with a cool cucumber raita to balance the heat.

Chilli Parotta Noodles Fusion

Zesty and full of flavor, this Chilli Parotta Noodles Fusion is your ticket to a quick, satisfying meal that’s as fun to make as it is to eat. Imagine the soft, layered texture of parotta meeting the bold spices of chilli, all tangled up with noodles for a dish that’s downright addictive.

Ingredients

• 2 cups parotta, shredded (leftover works great here, giving it that perfect texture)
• 1 pack instant noodles (I’m partial to the curry flavor for an extra kick)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any high-smoke point oil works)
• 1 large onion, thinly sliced (the sweeter, the better in my book)
• 2 green chillies, slit (adjust according to your heat preference)
• 1 tbsp ginger-garlic paste (homemade if you’ve got it, but store-bought is fine)
• 1 tsp turmeric powder (for that golden hue and earthy flavor)
• 1 tsp red chilli powder (because we’re here for the spice)
• Salt to taste (I like to start with 1/2 tsp and adjust from there)
• Fresh cilantro, chopped (for that fresh finish)

Instructions

1. Boil the instant noodles according to package instructions, drain, and set aside. Tip: Rinse under cold water to stop the cooking process and prevent sticking.
2. Heat oil in a large pan over medium heat. Add the sliced onions and green chillies, sautéing until the onions turn translucent, about 3 minutes.
3. Stir in the ginger-garlic paste and cook for another minute, until the raw smell disappears. Tip: Keep the heat medium to avoid burning the paste.
4. Add the turmeric and red chilli powder, mixing well to coat the onions. Cook for 30 seconds to bloom the spices.
5. Toss in the shredded parotta, stirring gently to combine with the spice mixture. Tip: Use a light hand to keep the parotta from breaking apart too much.
6. Add the cooked noodles to the pan, mixing everything together until well incorporated. Cook for another 2 minutes to let the flavors meld.
7. Season with salt, give it one final stir, and garnish with fresh cilantro before serving.

Mouthwatering and packed with textures, this dish is a riot of flavors that’ll have you reaching for seconds. Serve it with a side of cool yogurt or a crisp salad to balance the heat, and watch it disappear before your eyes.

Tangy Tomato Chilli Parotta

Let me tell you about this dish that’s been a game-changer in my kitchen—Tangy Tomato Chilli Parotta. It’s the perfect blend of spicy, tangy, and utterly delicious, making it a hit for any meal of the day.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (warm works best to get that dough just right)
• 1 tbsp oil (extra virgin olive oil is my go-to for that rich flavor)
• 1/2 tsp salt (because every dish needs a little love)
• 1 cup chopped tomatoes (the riper, the better for that tangy kick)
• 2 green chillies, finely chopped (adjust based on how spicy you like it)
• 1 tbsp tomato ketchup (for that extra tang and sweetness)
• 1/2 tsp turmeric powder (it’s all about that golden color)
• 1/2 tsp red chilli powder (because we’re here for the heat)
• 1/2 tsp garam masala (the secret weapon in my spice cabinet)
• 2 tbsp fresh coriander leaves, chopped (for that fresh finish)

Instructions

1. In a large bowl, mix the all-purpose flour and salt. Gradually add warm water and knead into a soft dough. Tip: Cover the dough with a damp cloth and let it rest for 15 minutes for best results.
2. Divide the dough into equal parts and roll each into a thin circle. Brush each circle with oil, fold into layers, and roll again into a parotta shape.
3. Heat a pan over medium heat and cook each parotta for 2 minutes on each side or until golden brown spots appear. Tip: Press gently with a spatula to ensure even cooking.
4. In the same pan, add a bit more oil and sauté the chopped tomatoes and green chillies until soft.
5. Stir in the tomato ketchup, turmeric powder, red chilli powder, and garam masala. Cook for another 2 minutes until everything is well combined.
6. Tear the cooked parottas into pieces and add them to the pan. Mix gently to coat the parotta pieces with the tomato chilli mixture.
7. Garnish with fresh coriander leaves before serving. Tip: Serve hot with a side of yogurt to balance the heat.

Get ready to dive into a plate of Tangy Tomato Chilli Parotta that’s bursting with flavors and textures. The crispy yet soft parotta pieces soaked in that tangy, spicy tomato sauce are just irresistible. Try serving it with a fried egg on top for an extra indulgent twist.

Chilli Parotta Tacos with Sour Cream

Believe it or not, these Chilli Parotta Tacos with Sour Cream are the perfect mashup of Indian and Mexican flavors you didn’t know you needed. They’re crispy, spicy, and downright delicious.

Ingredients

• 2 cups of parotta, shredded (leftover works great here)
• 1 tbsp vegetable oil (I like using avocado oil for a healthier twist)
• 1/2 cup onions, finely chopped (yellow onions are my go-to for sweetness)
• 1/2 cup bell peppers, diced (mix colors for a vibrant look)
• 2 garlic cloves, minced (fresh is best, but powdered works in a pinch)
• 1 tbsp chilli powder (adjust based on your heat preference)
• 1/2 tsp cumin powder (toasted and ground at home if you’re feeling fancy)
• 1/2 cup sour cream (full fat for that creamy texture)
• 4 small flour tortillas (warmed up for extra flexibility)
• Salt to taste (I always start with a pinch and adjust)

Instructions

1. Heat the oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the onions and bell peppers, sautéing until they’re soft and slightly caramelized, around 5 minutes.
3. Toss in the garlic, chilli powder, and cumin, stirring for about 30 seconds until fragrant.
4. Throw in the shredded parotta, mixing well to coat with the spices. Cook for 3-4 minutes until everything’s heated through.
5. Warm the tortillas in a dry pan for about 30 seconds each side to make them pliable.
6. Spoon the parotta mixture onto each tortilla, top with a dollop of sour cream, and fold like a taco.

Zesty and satisfying, these tacos are a riot of textures and flavors. Serve them with a side of mango salsa for an extra kick or enjoy as is for a quick, flavorful meal.

Spicy Prawn Chilli Parotta

Mmm, imagine biting into a crispy, flaky parotta stuffed with spicy, succulent prawns—sounds like a dream, right? This Spicy Prawn Chilli Parotta is your ticket to flavor town, combining the best of street food vibes with a homemade touch.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (warm, but not too hot to touch)
• 1 tsp salt (sea salt gives a nice crunch)
• 1 tbsp vegetable oil (plus extra for frying)
• 1/2 lb prawns, cleaned and deveined (fresh is best, but frozen works in a pinch)
• 1 tbsp red chilli powder (adjust if you’re not into too much heat)
• 1 tsp turmeric powder (for that golden glow)
• 1/2 cup onions, finely chopped (I love the sweetness they add)
• 2 green chillies, sliced (seeds in if you dare)
• 1 tbsp ginger-garlic paste (homemade beats store-bought any day)
• 1/2 tsp garam masala (the secret weapon)
• Fresh cilantro for garnish (because we eat with our eyes first)

Instructions

1. In a large bowl, mix the flour, salt, and water to form a soft dough. Knead for 5 minutes until smooth. Tip: Cover with a damp cloth and let it rest for 30 minutes for softer parottas.
2. Divide the dough into 6 equal balls. Roll each into a thin circle, brush with oil, and fold into layers. Roll again into a circle. Tip: The more layers, the flakier the parotta.
3. Heat a skillet over medium heat and cook each parotta for 2 minutes on each side until golden spots appear. Keep warm.
4. In another pan, heat 1 tbsp oil over medium heat. Add onions, green chillies, and ginger-garlic paste. Sauté until onions are translucent.
5. Add the prawns, chilli powder, turmeric, and garam masala. Cook for 5 minutes until prawns are pink and cooked through. Tip: Don’t overcook the prawns to keep them juicy.
6. Place a spoonful of the prawn mixture on one half of each parotta, fold over, and press lightly.
7. Serve hot, garnished with fresh cilantro. Enjoy the crispy outside with the spicy, juicy prawn filling—perfect with a side of cool yogurt or extra chilli sauce for the brave.

Every bite of this Spicy Prawn Chilli Parotta is a crunch followed by a burst of flavors—spicy, savory, and slightly sweet. Try serving it with a mint chutney for an extra refreshing twist.

Chilli Parotta Biryani with Basmati Rice

Hey, ever find yourself craving something that’s a bit of a mash-up but totally works? That’s exactly what you get with this Chilli Parotta Biryani with Basmati Rice—comforting, spicy, and utterly satisfying.

Ingredients

• 2 cups basmati rice (soaked for 30 minutes—trust me, it makes all the difference)
• 4 parottas, torn into bite-sized pieces (leftover works great here)
• 1 large onion, thinly sliced (the thinner, the better for that perfect caramelization)
• 2 tbsp ginger-garlic paste (homemade if you’ve got it)
• 1 cup mixed bell peppers, diced (I love the color and crunch they add)
• 2 green chillies, slit (adjust based on your heat preference)
• 1 tbsp soy sauce (adds that umami depth)
• 1 tbsp chilli sauce (for that kick)
• 1/2 tsp turmeric powder (a little goes a long way)
• 1 tsp garam masala (the aroma is everything)
• 2 tbsp vegetable oil (or any neutral oil you prefer)
• Salt to taste (but really, don’t skip tasting as you go)

Instructions

1. Heat oil in a large pan over medium heat. Add the sliced onions and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste and green chillies, cooking for another 2 minutes until the raw smell disappears.
3. Toss in the diced bell peppers and sauté for 3 minutes until they’re just tender but still crisp.
4. Add the torn parotta pieces, soy sauce, chilli sauce, turmeric, and garam masala. Mix well to coat everything evenly, cooking for 2 minutes.
5. Drain the soaked basmati rice and add it to the pan, gently folding it into the mixture to avoid breaking the grains.
6. Pour in 4 cups of water, bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Tip: Resist the urge to peek—it helps the rice cook evenly.
7. After 20 minutes, turn off the heat and let it sit, covered, for another 5 minutes. This step is crucial for that perfect fluffy texture.
8. Fluff the biryani gently with a fork, mixing the layers without mashing the rice. Tip: A light hand here keeps the grains intact.

Perfectly spiced with layers of flavor and texture, this biryani is a riot of colors and tastes. Serve it with a side of cool raita or just as is—it’s that good.

Chilli Parotta Sandwich with Cheese Spread

Mmm, imagine biting into a crispy, cheesy sandwich that’s got a spicy kick and layers of flavor. That’s exactly what you get with this Chilli Parotta Sandwich with Cheese Spread—a perfect mash-up of Indian street food and your favorite grilled cheese.

Ingredients

• 2 cups shredded parotta (leftover works great here, trust me)
• 1/2 cup chopped onions (I like them crunchy, so I don’t cook them too much)
• 1/4 cup chopped bell peppers (any color, but red adds a sweet touch)
• 2 tbsp butter (salted butter for that extra flavor punch)
• 1/2 cup cheese spread (go for the spicy kind if you can find it)
• 1 tsp chilli powder (adjust based on how brave you’re feeling)
• 4 slices of bread (whole wheat or white, your call)

Instructions

1. Heat a pan over medium heat and melt 1 tbsp of butter. Toss in the onions and bell peppers, sautéing until they’re just soft, about 2 minutes.
2. Add the shredded parotta and chilli powder to the pan. Mix well, breaking any clumps, and cook for another 3 minutes until everything’s heated through. Tip: Keep the heat medium to avoid burning the spices.
3. Spread the cheese spread evenly on one side of each bread slice. Pile the parotta mixture on two slices, then top with the remaining slices, cheese side down.
4. Melt the remaining butter in the same pan over low heat. Place the sandwiches in the pan, pressing lightly with a spatula. Cook for 2-3 minutes on each side until golden brown and crispy. Tip: Covering the pan helps the cheese melt faster without burning the bread.
5. Remove from heat, let them sit for a minute (this helps the filling set), then cut diagonally. Tip: A serrated knife gives you clean cuts without squishing the sandwich.

Every bite of this sandwich is a delightful crunch followed by the creamy, spicy filling. Serve it with a side of ketchup or a cool raita to balance the heat. Perfect for a lazy weekend brunch or a quick dinner fix!

Summary

Absolutely bursting with flavor, our roundup of 18 Spicy Chilli Parotta Recipes with a Twist offers something for every palate. Whether you’re craving something fiery or subtly spiced, these recipes promise to delight. We’d love for you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.