Topic started by Sriram (@ 209.157.7.139) on Wed Aug 23 16:30:36 .
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Responses:
- From: Senthil (@ ras8916.uwyo.edu)
on: Mon Aug 6 12:33:06
hi,
Yes. It is indeed the best.do u have a recipe for parotta? Almost all the websites I see tell me about the north indian paratha only.
Senthil
- From: Sugrutha (@ 65.11.240.45)
on: Mon Aug 6 14:19:39
Senthil/Sriram,
Can you describe this dish ? Is it roti stuffed with chillies ? If not, is the chillies part of the dough, and made into a layered parotta ? Is it maida or godhumai based ?
- From: usha (@ dialup-209.247.55.16.dial1.sanfrancisco1.level3.net)
on: Mon Aug 6 16:56:02
Hi
Here is the recipe for chilli parotta.
onion - 1 (big)
tomato - 3
ginger,garlic paste - 1 tsp.
garam masala - 1/2 tsp
corriander pr - 1/4 tsp
red chilli pr - 1/2- 1 tsp(as per your taste)
1. To a kadai add oil and garam masala.
Dice the onions and saut'e it. If you want fine paste of massala means cut the onion into 3 or 4 pieces ,cook and grind it.after one minute add ginger garlic paste.
2.Also grind tomato and add to the onion.cook for two minutes then add chilli pr,corriander pr.add little water and cook for 6-8 min.finally add parotta pieces.Parotta pieces should me big pieces.
garnish with coriander leaves.
- From: ArthiKumaresh (@ h00a0c5e64a23.ne.mediaone.net)
on: Thu Aug 9 21:44:41
Hello Senthil & Sriram,
Even i am a fan of Guruprasad's Chilli parotta. But now i am in US. But surely during my every visit to India i won't miss to taste it.
Arthi
- From: ArthiKumaresh (@ h00a0c5e64a23.ne.mediaone.net)
on: Thu Aug 9 21:47:10
Thanks to Usha for the recipe. I'll try it out as(Just today we all had plain parota) soon as possible and let you know the result.
Arthi
- From: janaki (@ )
on: Tue Feb 10 06:00:35
Hi
I'm Janaki from madurai actually for chilli parotta the above said gravy should be prepared and after that deep fry the parottas (dip the parotta's in the batter prepared of maida 1cup , cornflour 1/2cup bhajji powder and pinch of ajino motto) add gravy on top and garnish it with raw onions and coriander leaves
- From: janaki (@ 203.94.244.146)
on: Tue Feb 10 06:02:19 EST 2004
Hi
I'm Janaki from madurai actually for chilli parotta the above said gravy should be prepared and after that deep fry the parottas (dip the parotta's in the batter prepared of maida 1cup , cornflour 1/2cup bhajji powder and pinch of ajino motto) add gravy on top and garnish it with raw onions and coriander leaves this gives the real taste for chilli parotta
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