The chop-chop of parottas on a hot tawa, the smell of masala rising into the evening — kothu parotta is the sound of a Tamil street corner coming alive. Every bite carries the joy of a bustling roadside eatery, brought home to your kitchen.
Ingredients
- 3 flaky parottas (leftover or store-bought)
- 3 fresh Nila Eggs
- 1 large onion (finely chopped)
- 2 green chillies (slit)
- 1 small tomato (chopped)
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- ½ tsp garam masala
- ½ cup salna or curry gravy (optional but recommended)
- 3 tbsp oil
- Salt to taste
- Coriander leaves for garnish
Instructions
- Tear the parottas into small pieces by hand or chop roughly. Set aside.
- Heat oil in a wide pan. Sauté onion and green chillies until soft.
- Add ginger-garlic paste and tomato. Cook until the oil separates.
- Add chilli powder, garam masala, and salt. Mix well.
- Push the mixture aside in the pan.
- Crack in the Nila Eggs and scramble in the same pan.
- Add the torn parottas. Chop and toss vigorously with the eggs and masala.
- Pour in salna if using. Continue chopping and mixing until everything comes together.
- Garnish with coriander. Serve hot.