Chilli Parotta

A quick, easy and finger-licking snack.. Chilli Parotta is a famous menu item at the hotels (esp. Saravana Bhavan) and Kaiyendi bhavans and my friends vouch for the yummy chilli parottas at Madurai and Thirunelveli.

This version is a popular version served at hotels and street food joints, and of course it is Chinese - Indian Fusion.. This tried and tested receipe is a favourite and has rave reviews from my son and his friends!


Ingredients:

Sumeru Flaky Frozen Parottas - 2 nos
Veggies :
Onions - 2, Spring Onions - 1/2 cup, capsicum - 1 (Cut the onions and capsicum length-wise)
Chillies, slit lengthwise and deseeded (or else, you'll have a red-hot dynamite in your plate)
Ginger-Garlic paste - 1 tsp
Ajinomoto - a pinch
Soya Sauce, Tomato-Chilli Sauce and if your need a sweet tinge, add the sweet chilli sauce too.


1. Thaw the Parottas in a Microwave for a minute. Chop the Parotta pieces, stir fry in hot oil. Keep the crisp pieces aside.

2. In a Kadai, add oil, saute the onions, ginger garlic paste, capsicum pieces with a pinch of ajinomoto. Add the de-seeded chillies according to your levels - hot, hotter, hottest!

3. Stir fry it quickly, add the sauces and toss in the fried parottas. Finally add the spring onions..

And you have a fab menu quickly in place.. Enjoy!
Variation : You can also add the Bajji chillis or molagai during the season

For some hot trivia on chillies,

The Hottest Chilli in the World- Bhut Jolokia

The Bhut Jolokia (also known as Naga Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chilli pepper originating in Assam, India, that has earned Guiness World Records' recognition as the World's Hottest Chilli Pepper!

Weighing in at 1,001,304 Scoville Heat Units(SHUs), the Bhut Jolokia chilli from India blasted the previous champion Red Savina which was at 577,000 SHUs) by almost double.

This landrace chile originates from the northeast of India, particularly Assam, Nagaland and Manipur. It belongs to the Capsicum Chinense family and is known by many names in the different Indian provinces. The most common names include Bhut Jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli or Borbih Jolokia. For example Bih jolokia translates to 'poison chilli' in Assamese. Bhut Jolokia translates to 'Ghost chilli' probably due to its ghostly bite. Raja Mircha means 'King of Chillies'.