Parotta Masala Recipe – Quick Indian Street Food with Veggies

Last Updated on 2 months by Neha Deshmukh

Parotta Masala Recipe – Quick Indian Street Food with Veggies

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying meal. And let me tell you, this Parotta Masala is it. I first stumbled upon this dish at a little street food stall during a trip to Chennai, and I’ve been hooked ever since. It’s the perfect way to use up leftover parottas and transform them into something truly special. Get ready for a burst of flavor!

Why You’ll Love This Recipe

This Parotta Masala is seriously addictive. It’s a fantastic blend of crispy, flaky parotta tossed in a vibrant, spicy vegetable masala. It’s quick to make – perfect for a weeknight dinner or a weekend snack. Plus, it’s a brilliant way to reduce food waste! Who doesn’t love a win-win?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 8 Parotta
• 4 Onion
• 1 big Capsicum (bell pepper)
• 3-4 Carrot
• 2 Tomato
• 2 tsp Ginger-garlic paste
• 3-4 Green chilli
• 1 tbsp Tomato sauce
• 1 tsp Coriander powder
• 1 tsp Garam Masala Powder
• 1 tsp Red chilli Powder
• 1 tsp Chaat Masala Powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Mustard seeds
• Curry leaves
• Coriander leaves (for garnish)
• Salt (to taste)
• 1 tbsp Oil
• 1 tbsp Ghee

Ingredient Notes

Let’s talk ingredients! The star of the show is, of course, the parotta. You can use store-bought or homemade – both work beautifully. I prefer slightly flaky parottas for this recipe, as they soak up the masala really well.

Spice levels can vary hugely depending on where you are in India! Feel free to adjust the amount of green chilies and red chili powder to your liking. I usually go for a medium spice level, but my husband likes to crank it up a notch.

Traditionally, this dish is made with vegetable oil, but a touch of ghee adds a lovely richness. Don’t skip it if you can! It really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a griddle and toast your parottas with a little oil or ghee until they’re nice and crisp. Let them cool completely – this is important, as they’ll be easier to chop.
2. Once cooled, chop the parottas into small, bite-sized pieces. You can use your hands or a knife, whatever you prefer.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready to release their flavor.
4. Toss in a handful of curry leaves and sauté for a few seconds until they become fragrant.
5. Add the chopped onions and a pinch of turmeric powder. Sauté until the onions soften slightly and turn translucent.
6. Mix in the ginger-garlic paste and green chilies. Cook for a minute or two until the raw aroma disappears.
7. Add the chopped carrots, capsicum, and tomatoes. Sauté until the vegetables soften a bit – about 5-7 minutes.
8. Time for the spices! Stir in the coriander powder, garam masala powder, and red chili powder. Cook for another 2 minutes, stirring constantly to prevent burning.
9. Add the tomato sauce and chaat masala. Mix well to combine everything.
10. Now, the fun part! Toss in the chopped parotta pieces and coat them evenly with the masala mixture.
11. Finally, drizzle a little ghee over the top and mix well. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when toasting the parottas. Work in batches to ensure they get crispy all over.
• If you’re short on time, you can use pre-cut vegetables.
• Taste as you go and adjust the seasoning accordingly. Everyone’s palate is different!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Simply swap the ghee for a vegan butter or extra oil.
• Gluten-Free Adaptation: Look for gluten-free parotta options – they’re becoming more widely available.
• Spice Level Adjustments: My friend, Priya, loves adding a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: During Diwali, my family loves serving this as a chaat, topped with yogurt and sev. It’s a real crowd-pleaser!

Serving Suggestions

Parotta Masala is fantastic on its own as a snack or a light meal. It also pairs beautifully with a side of raita (yogurt dip) or a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It won’t be quite as crispy, but still delicious!

FAQs

1. Can I use store-bought parottas for this recipe?

Absolutely! Store-bought parottas are a lifesaver when you’re short on time. Just make sure to toast them until they’re crispy.

2. What is the best way to make the parottas crispy?

Toasting them on a hot griddle with a little oil or ghee is the key. Don’t overcrowd the pan, and flip them frequently.

3. Can I add other vegetables to the masala?

Definitely! Feel free to add potatoes, peas, beans, or any other vegetables you like.

4. How can I adjust the spice level of this dish?

Reduce the amount of green chilies and red chili powder for a milder flavor, or add more for a spicier kick.

5. Is this dish suitable for meal prepping?

You can prep the vegetables and spices ahead of time, but I recommend assembling and cooking the dish just before serving for the best texture.

6. What is the origin of Parotta Masala?

Parotta Masala is a popular street food dish originating from Tamil Nadu, South India. It’s a beloved snack enjoyed across the country, with regional variations in spice levels and ingredients.