Kothu Parotta

Method

1. 1

   About Kothu Parotta: This is Tamil Nadu's most beloved street food — layered parottas chopped and tossed on a hot iron griddle with eggs, onions and masala. The rhythmic clanging of the iron blades used to chop is itself a signature of Tamil street food culture. The word kothu means to mince or chop.

2. 2

   Prepare the parottas: Use 4 plain parottas — store-bought frozen parottas work perfectly. Cook them on a tawa or flat pan with a little oil until golden on both sides. Cool slightly. Then tear or chop them into small irregular pieces about 2-3cm. Do not chop too finely — some texture is good.

3. 3

   Heat the griddle: Heat a flat iron tawa or wide heavy pan on high heat until very hot. Add 3 tbsp oil and let it heat. Kothu parotta is a high-heat dish — the iron griddle must be very hot to get the right texture and char.

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   Fry the aromatics: Add 1 tsp fennel seeds and let them sizzle 20 seconds. Add the sliced onions and green chillies. Cook on high heat for 4-5 minutes, tossing, until the onions are golden and slightly charred at the edges.

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   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste and cook 1 minute. Add the chopped tomatoes and curry leaves. Cook on high heat for 3 minutes, pressing the tomatoes down with the spatula until they break down into the masala.

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   Add spices: Add 1 tsp red chilli powder, 1/2 tsp turmeric, 1 tsp garam masala and salt. Stir and cook 1 minute on high heat. The masala should be fragrant and slightly dry.

7. 7

   Add parotta pieces: Add the chopped parotta pieces and toss everything together aggressively on high heat. Use two spatulas to chop and mix simultaneously — this is the kothu technique. Mix for 2-3 minutes until the parotta absorbs the masala.

8. 8

   Add the eggs: Push the parotta to one side. Crack 3 eggs onto the empty part of the pan. Scramble briefly with the spatula then immediately mix into the parotta before the egg fully sets. This gives the eggs a soft, creamy texture throughout the kothu.

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   Final toss: Cook everything together for 1-2 more minutes on high heat, tossing vigorously. The kothu should be well mixed, slightly crispy at the edges and fragrant. Taste and adjust salt.

10. 10

    Serve: Serve immediately garnished with fresh coriander. Kothu parotta is always eaten piping hot. Serve with raita or onion tomato chutney on the side. It is a complete meal on its own.