Parotta Chaat Recipe – Spicy Indian Street Food with Capsicum & Masala

Last Updated on 2 months by Neha Deshmukh

Parotta Chaat Recipe – Spicy Indian Street Food with Capsicum & Masala

Hello friends! If you’re anything like me, you love a good chaat. There’s just something so satisfying about that explosion of flavors and textures, right? Today, I’m sharing my take on a seriously addictive street food favorite: Parotta Chaat! It’s a fantastic way to repurpose leftover parottas and turn them into something truly special. I first made this when I had a couple of parottas going a little stale, and honestly, it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Parotta Chaat is a winner for so many reasons. It’s quick, easy, and incredibly flavorful. The crispy parotta pieces are tossed in a tangy, spicy, and slightly sweet masala, making each bite a delightful experience. Plus, it’s a brilliant way to reduce food waste! Who doesn’t love a recipe that’s both delicious and practical?

Ingredients

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

• 2 large parottas (10-inch) – about 200-250g total
• 1 tablespoon oil (15ml) – plus 2 teaspoons (10ml) for frying
• ½ cup onion, chopped (about 75g)
• ½ cup green capsicum, chopped (about 75g)
• 1 teaspoon red chilli powder (5g)
• ¼ teaspoon pepper powder (1g)
• ½ teaspoon garam masala powder (2.5g)
• ½ teaspoon soya sauce (2.5ml)
• 1 teaspoon green chilli sauce (5ml)
• 2 tablespoons tomato sauce (30ml)
• 1 tablespoon garlic, chopped (about 15g)
• ½ teaspoon ginger, chopped (2.5g)
• 1 teaspoon green chillies, chopped (5g)
• Salt to taste
• 2 tablespoons water (30ml)
• 1 teaspoon coriander leaves, chopped (5g)

Ingredient Notes

Let’s talk ingredients for a sec!

• Parotta: You can use any kind of parotta you like – plain, stuffed, even leftover ones work beautifully! Slightly flaky parottas hold the sauce really well.
• Garam Masala: This is the heart of the flavor! Use a good quality garam masala for the best results. Every brand has a slightly different flavor profile, so feel free to use your favorite.
• Sauce Balance: The magic of chaat lies in the balance of sweet, spicy, and savory. Don’t be afraid to adjust the amount of green chilli sauce and tomato sauce to suit your taste. I like a little extra kick, but my kids prefer it milder!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cut your cooked parottas into small squares, both vertically and horizontally. Think bite-sized pieces!
2. Heat 2 teaspoons of oil in a pan over medium heat. Fry the parotta pieces until they’re slightly crispy. Don’t overcrowd the pan – work in batches if needed. Set them aside on a paper towel to drain.
3. In the same pan, add 1 tablespoon of oil. Once hot, add the chopped garlic, ginger, and green chillies. Sauté until they turn golden brown and fragrant – this usually takes about a minute.
4. Now, toss in the chopped onions and capsicum. Sauté briefly, just until they soften slightly. You want them to retain a little crunch.
5. Time for the masala! Add the red chilli powder, garam masala, pepper powder, soya sauce, green chilli sauce, and tomato sauce. Give everything a good mix.
6. Pour in 2 tablespoons of water and cook until the mixture thickens slightly. This should only take a couple of minutes.
7. Add the fried parotta pieces to the pan and toss everything together until the parotta is well coated in the masala.
8. Finally, sprinkle with fresh coriander leaves and mix well.

And that’s it! Your Parotta Chaat is ready to be devoured.

Expert Tips

• Don’t skip the frying step! It adds a lovely texture to the parotta.
• Taste the masala sauce as you go and adjust the seasonings to your liking.
• For extra flavor, you can add a squeeze of lemon juice at the end.

Variations

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

• Spice Level:
  • Mild: Reduce the amount of green chilli sauce and red chilli powder.
  • Medium: Use the recipe as is.
  • Hot: Add a pinch of cayenne pepper or a finely chopped red chilli to the masala.
• Festival Adaptations:
  • Navratri/Fast-Friendly: Skip the onion and garlic. You can also use rock salt (sendha namak) instead of regular salt.
• My friend, Priya, loves adding a sprinkle of chaat masala at the very end for an extra zing!

Serving Suggestions

Serve your Parotta Chaat hot, immediately after making it. It’s fantastic on its own, but even better with:

• Raita (yogurt dip)
• Onion salad
• A side of pickle

Storage Instructions

Honestly, this is best enjoyed fresh! However, if you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to a day. The parotta will lose some of its crispness, but it will still be delicious.

FAQs

Let’s answer some common questions:

1. What type of parotta works best for this chaat?

Any parotta will do, but slightly flaky ones hold the sauce really well. Leftover parottas are perfect!

2. Can I make the masala sauce ahead of time? How long will it keep?

Yes, you can! The masala sauce will keep in an airtight container in the refrigerator for up to 3 days.

3. Is it possible to bake the parotta pieces instead of frying them?

You can, but they won’t be as crispy. Toss the parotta pieces with a little oil and bake at 180°C (350°F) for about 10-15 minutes, flipping halfway through.

4. What can I serve with Parotta Chaat besides raita and onion salad?

A simple cucumber and tomato salad, or even a dollop of plain yogurt, would be lovely.

5. How can I adjust the sweetness/spiciness of the chaat?

Adjust the amount of tomato sauce for sweetness and green chilli sauce/red chilli powder for spiciness. Taste as you go!

Enjoy making this delicious Parotta Chaat! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!