Kothu Parotta with Cucumber Raita

Instructions

1. 1

   Take the pre-cooked parottas and tear them by hand into small, bite-sized, irregular pieces. Set aside. Do not shred them too finely at this stage.

2. 2

   Heat oil in a large, heavy-bottomed pan or a cast-iron skillet over medium-high heat. Once the oil is hot, add the mustard seeds and fennel seeds. Allow them to splutter for about 30 seconds.

3. 3

   Add the curry leaves and slit green chillies. Be careful as they may splutter. Immediately add the finely chopped onions and sauté for 4-5 minutes until they turn soft and golden brown.

4. 4

   Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 5-6 minutes, mashing them with your spatula, until they break down and form a thick paste.

5. 5

   Reduce the heat to low. Add the turmeric powder, red chilli powder, and garam masala, along with the salt. Stir well and cook for 1-2 minutes until the spices are fragrant and the oil starts to separate from the masala.

6. 6

   Increase the heat to medium. Push the masala to one side of the pan. Crack the eggs into the empty space. Let them set for 30 seconds, then scramble them until they are about 80% cooked.

7. 7

   Mix the scrambled eggs thoroughly with the onion-tomato masala. Now, add all the shredded parotta pieces to the pan.

8. 8

   This is the key step. Using two steel spatulas or the sharp edge of one, begin to chop and mix the parotta on the pan with a rhythmic motion. Do this for 4-5 minutes. This mincing action, called 'kothu', breaks down the parotta further and allows it to absorb all the masala flavors. If the mixture seems too dry, add a splash of water or the optional salna.

9. 9

   Once the parotta is well-coated, heated through, and has reached the desired texture, turn off the heat. Garnish with freshly chopped coriander leaves.

10. 10

    Serve the Kothu Parotta immediately while hot, traditionally with a side of onion raita and extra salna.