Veg Chilli Parotta Recipe Easy and Delicious at Home

If you’re craving a hearty, flavorful meal that combines the best of South Indian street food and a spicy, vegetable-packed twist, then this Veg Chilli Parotta Recipe is just what you need. Parotta, known for its flaky, layered texture, perfectly complements the fiery and tangy vegetable chili that is loaded with vibrant spices and fresh veggies.

This recipe is a delightful fusion that brings together the soft, buttery flatbread with a spicy, savory vegetable chili, making it a perfect meal for lunch or dinner.

Whether you’re a seasoned cook or a beginner looking to try something new, this recipe is straightforward and rewarding. You’ll be amazed at how the simple ingredients come together to create an explosion of flavors.

Plus, it’s completely vegetarian, making it a wholesome and satisfying option for anyone who loves bold tastes without meat. Read on to discover how to make this delicious dish at home and impress your family or friends with your cooking skills!

Why You’ll Love This Recipe

This Veg Chilli Parotta recipe is a fantastic way to enjoy traditional Indian flavors with a modern twist. The parotta’s layered and soft texture pairs exceptionally well with the spicy vegetable chili, providing a balance of textures and tastes that keep you coming back for more.

Here are a few reasons why this recipe stands out:

• Easy to make at home: With simple ingredients and clear steps, it’s accessible for all cooking levels.
• Customizable spice level: Adjust the chili according to your heat preference, making it suitable for the whole family.
• Nutritious and filling: Packed with vegetables and protein-rich chickpeas, this dish is both satisfying and healthy.
• Perfect for any occasion: Whether it’s a casual weeknight dinner or a weekend treat, this recipe is versatile and crowd-pleasing.

Ingredients

• For the Parotta:
• 2 cups all-purpose flour (maida)
• 1/2 tsp salt
• 2 tbsp oil or ghee (for dough)
• 3/4 cup warm water (adjust as needed)
• 2 tbsp oil or ghee (for cooking)
• For the Veggie Chilli:
• 1 cup mixed vegetables (carrots, beans, capsicum, cabbage, finely chopped)
• 1/2 cup boiled chickpeas or kidney beans
• 2 medium onions, thinly sliced
• 2 medium tomatoes, finely chopped
• 2-3 green chilies, slit
• 1 tbsp ginger garlic paste
• 1 tsp soy sauce
• 1 tsp chili sauce (adjust to taste)
• 1 tsp vinegar
• 1 tsp black pepper powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves for garnish

Equipment

• Mixing bowl
• Rolling pin and board
• Non-stick skillet or Tawa
• Deep frying pan or kadai
• Spatula
• Knife and chopping board
• Serving plate

Instructions

1. Prepare the parotta dough: In a large mixing bowl, combine the all-purpose flour and salt. Add 2 tbsp oil and mix well.
2. Gradually add warm water and knead into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. Make the parotta layers: Divide the dough into equal-sized balls. Roll each ball into a thin circle on a floured surface.
4. Brush the surface with oil or ghee, then fold the dough accordion-style or roll it into a coil, creating layers.
5. Roll out the coiled dough gently into a flat disc again, about 6-8 inches in diameter.
6. Heat a skillet or Tawa over medium heat. Cook the parotta, brushing with oil or ghee on both sides until golden brown and flaky. Set aside and keep warm.
7. Prepare the veg chilli: Heat 2 tbsp oil in a deep pan or kadai over medium heat. Add sliced onions and sauté until translucent.
8. Add the ginger garlic paste and green chilies, sauté for 2 minutes until fragrant.
9. Add chopped tomatoes and cook until soft and mushy.
10. Add the mixed vegetables and boiled chickpeas. Stir well for 3-4 minutes.
11. Now add the soy sauce, chili sauce, vinegar, turmeric, chili powder, black pepper, garam masala, and salt. Mix thoroughly.
12. Add a splash of water if needed, cover, and cook on low heat until the vegetables are tender but still slightly crunchy.
13. Remove the lid and cook on high heat to evaporate any excess moisture, stirring constantly.
14. Garnish with fresh coriander leaves and turn off the heat.
15. Serve hot: Plate the parottas and spoon a generous amount of veg chilli on top or on the side.

Tips & Variations

To get the perfect flaky parotta, make sure the dough is well rested and soft but not sticky. Rolling and folding the dough multiple times helps create those signature layers.

Feel free to add your favorite vegetables to the chili, such as mushrooms, baby corn, or bell peppers for extra texture and flavor.

For a vegan version of parotta, use oil instead of ghee and avoid any dairy-based accompaniments.

Want to spice it up? Add finely chopped fresh green chilies or a pinch of red chili flakes to the veg chilli.

Nutrition Facts

Serving Suggestions

Veg Chilli Parotta is a complete meal on its own, but you can enhance your dining experience with these accompaniments:

• A side of Low Calorie Vegetable Soup to keep things light and refreshing.
• Pair with a cooling cucumber raita or a simple yogurt dip to balance the spicy chili.
• Try alongside other Indian snacks like samosas or pakoras for a festive meal.

Conclusion

Creating a flavorful, satisfying meal like Veg Chilli Parotta at home is easier than you might think. With just a few staple ingredients and some simple steps, you can enjoy the authentic taste of flaky layered parottas paired with spicy, tangy vegetable chili.

This recipe is perfect for those looking to indulge in delicious vegetarian comfort food that packs a punch in flavor and nutrition.

Not only does this dish satisfy your hunger, but it also brings excitement to your mealtime with its combination of textures and spices. Whether you’re cooking for yourself, family, or friends, the Veg Chilli Parotta is bound to impress.

For more inspiration on tasty vegetarian dishes, check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore and Vegetarian Tex Mex Recipes for Easy Weeknight Dinners. Happy cooking!

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