Chilli Paratha: Baked and Broiled

Until this evening I was in no mood to cook something delicious for dinner. I thought of just making dosa and eat with left over chutneys. Since I dint have much plans for dinner I called my friend and was chatting for while about food blogs. She listed the food she tried and how well it turned out be... so as we were talking Archana’s Chilly crepes came into our topic. She suggested me to give a try since it was a hit at her place. I had tried Archana’s Naan which turned out so delicious, so I gave a try to her chilly crepes. I dint have all the ingredients which she used, so I cooked with the available ingredients and made some changes to recipe. I also broiled at the end to give a crispy texture for the parathas. So those who haven’t tried this recipe do give a try because it is super delicious. I made spicier version by adding masalas. Here goes the recipe!!!!

Method for making Parathas

• Mix 1 cup of all purpose flour, 1 tsp salt, required amount of water to form a thick batter. Leave it for 10- 15 minutes.
• Heat a flat pan, pour a ladle full of batter on the pan and spread it evenly like a circle. Spray or apply oil at the edges of the batter. Heat for about a minute and flip to the other side and cook for another minute. For step by step instruction see here. Keep aside and allow them to cool.
• Cut them into square pieces, I used scissors to cut them into small pieces. Take an oven safe flat pan and put the aluminum foil. Arrange the pieces evenly.

• Bake at 300 F for 10-12 minutes and broil at high for 3-4 minutes. While broiling keep an eye on the pieces, once it turns little crisper take it out and keep aside.
  

Method for making Chili Parathas

• Heat non-stick pan with oil, add 1 onion cut into small pieces, few curry leaves, 1 tsp of ginger, 1 tsp of garlic, 2 green chilies finely chopped, ½ tsp chili powder, 1 tsp coriander powder, ¼ tsp garam masala and sauté them for a minute.
• Now add 1 green bell pepper finely chopped or chopped length wise. Sauté them for another one minutes until it turns soft.
• Add 1 big tomato grinded into a paste with ½ tsp soya sauce into the mixture and cook for another one minute.
• Add the baked and broiled pieces into the mixture and saute them until all the spice covered with pieces.

Serve them hot with raita. I made raita very bland since the chili parathas were spicy. Just added onion, cilantro leaves, yogurt, salt, and mixed them together.

Onion-Tomato Chutney

I don’t know what to call this chutney- it has equal proportion of onions as well as tomatoes, so I call this chutney as Onion-Tomato chutney. I learnt this recipe from my sister in law and its one the easiest chutneys you can make when you are hurry to make something or lazy to cook. Here goes the recipe!!!

Method

• Heat the pan with oil, add 5-6 red chilies, 2 onions, 2 tomatoes, 5-6 flakes of garlic, 1 spring of curry leaves, few cilantro leaves, and salt.
  
• Sauté everything for few minutes until the onion turns light brown and tomato becomes soft.
  
• Turn off the heat and allow them to cool..
• Grind to a smooth paste and serve with idlies or dosas.