Parotta, Egg Kothu Parotta and Onion Raita

Ingredients

• 5 piece Parotta (cooked, preferably day-old)
• 4 piece Large Egg
• 2 piece Medium Onion (finely chopped)
• 2 piece Medium Tomato (finely chopped)
• 2 piece Green Chilli (slit lengthwise)
• 1 tablespoon Ginger Garlic Paste
• 10 leaf Curry Leaves
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 0.75 teaspoon Garam Masala
• 3 tablespoon Vegetable Oil
• 1 teaspoon Salt (or to taste)
• 0.25 cup Water (or salna (thin curry))
• 2 tablespoon Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Parotta

   • Take the cooked parottas and tear them by hand into small, bite-sized pieces. Set them aside. This can be done a few hours ahead of time to let them dry out slightly.
2. 2

   Sauté Aromatics

   • Heat oil in a large, heavy-bottomed pan or a wide kadai over medium-high heat. Once the oil is hot, add the mustard seeds and allow them to splutter.
   • Immediately add the curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
3. 3

   Cook the Masala Base

   • Add the ginger-garlic paste and cook for about a minute until its raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.
4. 4

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.