Chili parotha
From Wikipedia, the free encyclopedia
Chili parotha, (or paratha as it called in the North)is a favorite at many restaurants across South India. It is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this scrumptious dish is served at restaurants with a side of raitha, or a mix of salty yogurt and cold vegetables.
Although the origin of the chili parotha is the stuff of legends and has long been debated among food critics, many agree that its roots are in Madurai, a city 180 miles south of Chennai. The Arya Bhavan in Madurai is arguably the first known restaurant to have served this dish. The story goes that one of the chefs in the restaurant accidentally overestimated and made too much parotha. In a quandary as to what to do with the extra food, he had a brainwave and made this recipe. Now the chili parotha has become a staple food and is ubiquitous at restaurants across Southern India, including Modern Restaurant in Madurai, and Sangeetha in Madras.
[1] Easy Chili Parotha Recipe
[edit] References
| This article about the Cuisine of India is a stub. You can help Wikipedia by expanding it. |
