Kothu Parotta

Ingredients

• 4 plain parottas (store-bought frozen or fresh)
• 3 eggs
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chillies, slit
• 1 tbsp ginger-garlic paste
• 1 sprig curry leaves
• 1 tsp fennel seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 3 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Method

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. 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. 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.
4. 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.
5. 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.
6. 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. 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. 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.
9. 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. 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.