Chettinad Egg Kothu Parotta

Instructions

1. 1

   Prepare the Chettinad Masala Powder. In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, star anise, and dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them. Remove from heat, let them cool completely, then grind into a fine powder using a spice grinder.

2. 2

   Prepare the parottas. Tear the parottas by hand into small, bite-sized, irregular pieces. Set aside.

3. 3

   Sauté the aromatics. Heat oil in a large, wide, heavy-bottomed pan or a cast-iron tawa over medium-high heat. Once hot, add the chopped onions, slit green chilies, and curry leaves. Sauté for 4-5 minutes until the onions become soft and translucent.

4. 4

   Cook the base masala. Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.

5. 5

   Add the spice powders. Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and 3 tablespoons of the freshly ground Chettinad masala. Stir well and cook for 1-2 minutes until the oil begins to separate from the masala.

6. 6

   Scramble the eggs. Push the masala mixture to one side of the pan. Crack the 5 eggs into the empty space. Let them set for 30 seconds, then gently scramble them. Cook for 2-3 minutes until the eggs are about 80% cooked.

7. 7

   Combine everything. Mix the scrambled eggs with the masala base. Add the shredded parotta pieces and salt. Toss everything together vigorously to ensure the parotta is evenly coated with the masala and eggs.

8. 8

   Perform the 'Kothu'. Using two flat metal spatulas or the edge of one sturdy spatula, begin to chop and mix the ingredients directly on the pan. Continue this mincing action for 3-4 minutes. This process breaks down the parotta further and helps it absorb all the flavors, creating the signature texture.

9. 9

   Garnish and serve. Once the kothu parotta is well-mixed and heated through, turn off the heat. Garnish with freshly chopped coriander leaves. Serve immediately while hot, traditionally with a side of onion raita or a thin curry (salna).