சில்லி பரோட்டா பிரியர்களுக்காகவே இந்த வீடியோ! MAKE PERFECT Chilli Parotta | Chef Deena's Kitchen

TLDR;

In this video, Chef Deena presents a special Madurai-style Chilli Parotta recipe, a catering favorite known for its unique blend of flavors and soft texture. The dish is designed to be a crowd-pleaser, using minimal spices to appeal to both children and adults. The chef shares the ingredients and step-by-step preparation, emphasizing the importance of cooking techniques that ensure the parotta remains soft and flavorful, rather than crispy and hard.

• The recipe avoids deep-frying to maintain a soft texture, making it accessible for all age groups.
• It uses a blend of Indian and Chinese-inspired flavors, creating a unique taste profile.
• The dish is quick to prepare, making it ideal for catering events and home cooking.

Introduction to Madurai Special Chilli Parotta [0:09]

Chef Deena introduces a special Chilli Parotta recipe from Madurai, highlighting its popularity and unique preparation style, especially in wedding functions. Unlike typical Chilli Parottas, this version focuses on a softer texture and a blend of Indian and Chinese flavors. The recipe is quick and easy, taking only a few minutes to prepare, and uses minimal spices to cater to a wide range of palates, from children to adults.

Ingredients for Chilli Parotta [1:38]

The ingredients required for the Chilli Parotta recipe include 10 parottas, 200g of butter, 200g of refined oil, 250g of large onions, 100g of ginger-garlic paste, 100g of capsicum, 250g of tomatoes, 4 green chilies, salt to taste, a pinch of sugar, 1 spoon of red chili sauce, half spoon of dark soya sauce, 2 spoons of tomato ketchup, 1 spoon of Sakthi Garam Masala, 2 spoons of Sakthi Chicken Masala, 1 spoon of coriander powder, 1 spoon of chili powder, some mint leaves, curry leaves, a handful of coriander leaves, and a pinch of Kasuri Methi.

Preparation Method: Sautéing Vegetables and Spices [2:25]

The chef starts by heating butter in a pan and then adds coarsely chopped onions, sautéing them on high flame until they are slightly browned but still crunchy. Green chilies and curry leaves are added next, followed by ginger-garlic paste, which is fried until its raw smell disappears. Capsicum and tomatoes are then added and cooked on high flame. The chef explains that this method of cooking on high flame keeps the vegetables crunchy and prevents them from becoming soggy.

Adding Masalas and Sauces [5:22]

The chef adds salt, Sakthi Chicken Masala, coriander powder, Sakthi Garam Masala, and chili powder to the sautéed vegetables. She explains that the chicken masala is added to give the base gravy a good aroma and flavor. The masalas are fried well, and then red chili sauce, dark soya sauce, and tomato ketchup are added. A little water is added to help the ingredients blend together, followed by a pinch of sugar to balance the flavors.

Mixing Parotta and Garnishing [7:54]

The heat is reduced to low, and the parottas are added to the gravy. The chef mixes everything well, ensuring the parottas are evenly coated with the masala. Finally, chopped coriander leaves and crushed Kasuri Methi are added for garnishing. The dish is allowed to sit for a few minutes, allowing the parottas to absorb the flavors.

Tasting and Final Thoughts [8:41]

The chef and the host taste the Chilli Parotta, praising its soft texture, balanced flavors, and appealing aroma. The host notes that the dish has a mild sweetness and a good blend of spices, making it enjoyable for both adults and children. The chef emphasizes that the recipe is easy to make and can be prepared quickly, making it a great option for catering events.