Kothu Parotta

Ingredients

Oil

2 tablespoons

Salt

to taste

Garam masala

1 teaspoon

Red chilli powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Cooked chicken, shredded

2 cups

Eggs

2, beaten

Curry leaves

10-12 leaves

Ginger garlic paste

1 tablespoon

Green chillies, slit

2

Tomatoes, chopped

2 medium

Onions, thinly sliced

1 large

Parotta (Indian flatbread), shredded

4

Instructions

1. Heat the oil in a large pan or wok over medium heat.
2. Add the sliced onions, slit green chillies, and curry leaves. Sauté for about 3-4 minutes until the onions become translucent.
3. Stir in the ginger garlic paste and sauté until the raw smell disappears, approximately 1-2 minutes.
4. Add the chopped tomatoes and cook until they soften and break down, about 3-5 minutes.
5. Sprinkle in the turmeric powder, red chilli powder, garam masala, and salt. Mix well to combine all the spices.
6. Make a well in the center of the mixture and pour in the beaten eggs. Scramble the eggs in the pan, mixing them with the spices until fully cooked.
7. Add the cooked and shredded chicken to the pan, stirring well to incorporate it into the mixture.
8. Finally, add the shredded parotta and mix everything together thoroughly. Cook for an additional 3-4 minutes, allowing the flavors to meld.
9. Serve hot with a side of raita or your favorite chutney.