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	{{Infobox prepared food		{{Infobox prepared food
	\| name = Chili parotta		\| name = Chili parotta

	\| image_size = 250px		\| image_size = 250px
	\| caption = Chilli parotta with [[raita]].		\| caption = Chilli parotta with [[raita]].
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	'''Chili parotta''', is a favorite at many [[restaurant]]s across the [[Indian subcontinent]], especially [[South India]]. It is essentially a plain [[parotta]] shredded into small, bite-sized pieces mixed with sauteed [[onion]]s, [[tomato]]es, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this dish is served at restaurants with a side of raitha, or a mix of salty [[dahi (curd)\|dahi]] (yogurt) and cold vegetables. Due to its unique taste, it has become very popular in Pakistan as well, and is often served as a breakfast meal along with other types of [[paratha]]s.		'''Chili parotta''' is a favorite at many [[restaurant]]s across the [[Indian subcontinent]], especially [[South India]]. It is essentially a plain [[parotta]] shredded into small, bite-sized pieces mixed with sauteed [[onion]]s, [[tomato]]es, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this dish is served at restaurants with a side of raitha, or a mix of salty [[dahi (curd)\|dahi]] (yogurt) and cold vegetables. Due to its unique taste, it has become very popular in Pakistan as well, and is often served as a breakfast meal along with other types of [[paratha]]s.

	Although the origin of the chili parotta is the stuff of legends and has long been debated among food critics, many agree that its roots are in [[Madurai]], a city 290 miles south of [[Chennai]].		Although the origin of the chili parotta is the stuff of legends and has long been debated among food critics, many agree that its roots are in [[Madurai]], a city 290 miles south of [[Chennai]].

>Raarthik at 01:32, 10 April 2021

2021-04-10T01:32:21Z

New page

{{Use dmy dates|date=August 2019}}
{{unreferenced|date=December 2010}}
{{Infobox prepared food
| name = Chili parotta

| image_size = 250px
| caption = Chilli parotta with [[raita]].
| alternate_name = Mirch ka parotta
| country = [[India]]
| region = [[South India]]
| creator = AJ Sebastien(ex-ITDC employee)
| course =
| type = [[Parotta]]
| served =
| main_ingredient = Parotta, [[onion]]s, [[tomato]]es, chili powder
| variations =
| calories =
| other =
}}

'''Chili parotta''', is a favorite at many [[restaurant]]s across the [[Indian subcontinent]], especially [[South India]]. It is essentially a plain [[parotta]] shredded into small, bite-sized pieces mixed with sauteed [[onion]]s, [[tomato]]es, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this dish is served at restaurants with a side of raitha, or a mix of salty [[dahi (curd)|dahi]] (yogurt) and cold vegetables. Due to its unique taste, it has become very popular in Pakistan as well, and is often served as a breakfast meal along with other types of [[paratha]]s.

Although the origin of the chili parotta is the stuff of legends and has long been debated among food critics, many agree that its roots are in [[Madurai]], a city 290 miles south of [[Chennai]].

==See also==
* [[List of bread dishes]]
* [[List of Indian breads]]

== References ==
<references/>

{{Bread}}



[[Category:Indian breads]]
[[Category:Pakistani cuisine]]
[[Category:Pakistani parathas]]

{{India-food-stub}}

Chili parotha - Revision history

>Titodutta: /* top */ fmt

>Raarthik at 01:32, 10 April 2021