Chili parotha
 |
| File:Chilly-parota.jpg Chilli parotha with raita. | |
| Alternative names | Mirch ka parotha |
|---|---|
| Type | Paratha |
| Place of origin | India |
| Region or state | South India |
| Main ingredients | Parotta, onions, tomatoes, chili powder |
Chili parotta, is a favorite at many restaurants across the Indian subcontinent, especially South India. It is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this dish is served at restaurants with a side of raitha, or a mix of salty dahi (yogurt) and cold vegetables. Due to its unique taste, the paratha has become very popular in Pakistan as well, and is often served as a breakfast meal along with other types of parathas.
Although the origin of the chili parotha is the stuff of legends and has long been debated among food critics, many agree that its roots are in Madurai, a city 180 miles south of Chennai.
See also
References
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |