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.