Parotta Masala Recipe – Quick Indian Street Food with Ketchup

Last Updated on 2 months by Neha Deshmukh

Parotta Masala Recipe – Quick Indian Street Food with Ketchup

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. And let me tell you, this Parotta Masala is exactly that! It’s a total comfort food, bursting with flavour, and surprisingly easy to whip up – especially when we take a little shortcut with frozen parottas. I first made this when I was craving something spicy and savoury, but didn’t have a ton of time. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This Parotta Masala is the perfect blend of convenience and flavour. It’s a fantastic way to transform simple frozen parottas into a delicious Indian street food-style snack or light meal. It’s ready in under 30 minutes, making it ideal for busy weeknights or when you’re just craving something tasty without the fuss. Plus, the little touch of ketchup adds a unique sweetness that you won’t find in traditional recipes – trust me, it works!

Ingredients

Here’s what you’ll need to make this flavourful Parotta Masala:

• 2 Parotta (nos)
• 2 tbsp Cooking oil
• 0.5 no Small Bell pepper
• 2 nos Big onion
• 1 no Tomato
• 0.5 tsp Ginger-Garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Red chilli powder
• 0.5 tsp Coriander powder
• 0.5 tsp Garam masala powder
• 1 tbsp Tomato ketchup/sauce
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Frozen Parottas: These are a lifesaver! They cut down on prep time significantly. Look for good quality ones – the flaky layers are key.
• Spice Level: Feel free to adjust the red chilli powder to your liking. Some regions in India prefer a milder flavour, while others like it fiery hot!
• Ketchup – Yes, Ketchup! This might sound unusual, but the ketchup adds a lovely tang and sweetness that balances the spices beautifully. Don’t knock it ‘til you try it! You can use regular tomato ketchup or even a spicy ketchup for an extra kick.
• Bell Peppers: I like to use green bell peppers, but you can experiment with red or yellow for a pop of colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your frozen parottas according to the package instructions. Once they’re cooked, cut them into strips, and then into bite-sized squares. Set these aside – we want them ready to go when the masala is ready.
2. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the ginger-garlic paste and sauté for a minute or so, until it smells wonderfully fragrant.
3. Now, add the sliced onions, curry leaves, and diced bell pepper. Sauté until the onions turn translucent and the bell pepper starts to soften.
4. Time for the tomatoes! Add the chopped tomatoes and cook until they become soft and mushy. Then, sprinkle in the turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Give everything a good stir to make sure the spices are well combined.
5. Add the tomato ketchup and a splash of water (if needed) to loosen the masala. Mix well and let it simmer for a few minutes until it forms a thick, flavourful sauce.
6. Gently toss the parotta pieces into the masala, making sure they’re evenly coated. Be careful not to break the parotta while you’re mixing!
7. Finally, garnish with fresh coriander leaves and a squeeze of lime juice (if you like). Serve immediately while it’s hot and enjoy!

Expert Tips

• Don’t Overcook the Parotta: You want the parotta to stay slightly soft, not become crispy.
• Taste as You Go: Adjust the salt and spice levels to your preference.
• Fresh is Best: Using fresh ginger-garlic paste will give you the most flavour.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder version, reduce the red chilli powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chillies. My friend, Priya, loves to add a whole chopped green chilli!
• Festival Adaptations: This makes a fantastic quick snack for celebrations like Diwali or Holi.
• Gluten-Free: Use gluten-free parotta options if you have dietary restrictions.
• Vegan: Simply ensure your tomato ketchup is vegan-friendly.

Serving Suggestions

This Parotta Masala is delicious on its own as a snack. But it also pairs well with:

• A side of raita (yogurt dip) to cool down the spice.
• A simple salad for a more complete meal.
• A cup of chai (Indian tea) – the perfect pairing!

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to a day. The parotta might lose some of its texture, but it will still taste great! Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for a quick weeknight meal? Absolutely! It’s ready in under 30 minutes, making it perfect for busy evenings.
• Can I use homemade parottas instead of frozen ones? Yes, definitely! Homemade parottas will add an extra layer of flavour and texture.
• What is the best way to prevent the parottas from becoming soggy? Don’t add too much liquid to the masala, and toss the parotta in just before serving.
• Can I adjust the amount of ketchup to my preference? Of course! Start with 1 tablespoon and add more to taste.
• What other vegetables can I add to this Parotta Masala? Feel free to add peas, carrots, or potatoes for extra nutrition and flavour.

Enjoy making this delicious Parotta Masala! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!