Making Indo-Chinese fusion food is as easy as ABC. Maybe even more easy, if you have your ingredients ready! No, we are not just talking about onions and sauces, we’re referring to the cooked paratha. There are times, when we make some extra parathas, but can’t find the right opportunity to eat it after lunch. Fixing a plate of paratha chilli for the tea time is the quickest way to repurpose leftover paratha. And without a doubt, it is also the yummiest. Since we have already cracked the code of making a variety of chilli dishes already, let’s also quickly learn how to make delicious paratha chilli with this simple recipe! 

Paratha Chilli Recipe Card

Paratha chilli, a simple tea time dish you can make using leftover parathas.

Total Time :
40 min
Preparation Time :
20 min
Cooking Time :
20 min
Servings :
4
Cooking Level :
Medium
Course:
Appetisers
Calories:
250
Cuisine:
Chinese
Author:
Samriddhi Srivastava

Ingredients

  • 5 diced parathas
  • 2 chopped onion
  • 2 chopped tomato
  • 1 chopped capsicum
  • 1 chopped green chilli
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon tomato sauce
  • 1 teaspoon kashmiri red chilli powder
  • 1 tablespoon garam masala powder
  • 1 teaspoon saunf
  • 2 tablespoon oil
  • ¼ teaspoon cinnamon
  • 1 teaspoon turmeric powder
  • salt to taste
  • 1 cup maida
  • 1 tablespoon finely chopped coriander leaves
  • 1 tablespoon chopped spring onion.

Instructions

Step 1
Begin by making the batter. In a bowl add maida, salt, and water.
Step 2
Let the consistency be thick and remove any lumps by mixing it well.
Step 3

riti

Dice your paratha and dip the pieces in the batter.
Step 4
Deep fry until the pieces are golden brown in colour. Keep it aside.
Step 5
Place a wok on the stove, add oil, saunf, and cinnamon.
Step 6
Cook for a minute and then add all your vegetables.
Step 7
Cook them for 2-3 minutes. Add red chilli powder, turmeric powder, tomato sauce, and salt. Also, throw in your green chilli.
Step 8
Now add in the fried paratha and coat it with the prepared sauce well.
Step 9

final

Garnish with coriander leaves and serve hot.