Chettinad Egg Kothu Parotta

1. 1
   prep · ~3 min

   Shred the parottas.

   Tear the day-old parottas by hand into rough, bite-sized strips and shreds. Keep them uneven for a mix of crispy edges and soft bites. Set aside.

   TIPCold parottas shred cleaner. If using fresh, cool them completely in the fridge for an hour first.
2. 2
   mix · ~1 min

   Beat the eggs lightly.

   Crack the eggs into a bowl, add a pinch of the measured salt (about 1 pinch), and beat lightly until just combined. Set aside.

3. 3
   temper · ~2 min

   Heat the griddle and temper the spices.

   1.Heat 2 tbsp oil in a large cast iron griddle or flat pan over high heat until shimmering.

   2.Add mustard seeds and let splutter (30 sec).

   3.Add cumin seeds and fennel seeds, stir until fragrant (20 sec).

   4.Add curry leaves and let them crackle (10 sec).

   TIPThe griddle should be screaming hot before the parottas go on — this creates the signature smoky char.
4. 4
   saute · ~7 min

   Sauté the onions and aromatics.

   1.Add chopped onions and slit green chilies to the griddle.

   2.Sauté on high heat until onions soften and turn translucent (3-4 min).

   3.Add ginger-garlic paste and cook until the raw smell disappears (1 min).

   4.Add chopped tomatoes and cook until they soften and start to break down (2-3 min).
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to medium briefly.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, black pepper powder, and the remaining salt.

   3.Stir continuously for 30 seconds until the spices are fragrant and well-roasted, taking care not to burn them.

   TIPKeep a splash of water handy. If the spices catch or look dry, add a tablespoon of water to prevent burning.
6. 6
   fry · ~4 min

   Add the shredded parotta and toss.

   1.Return the heat to high.

   2.Add the shredded parotta pieces to the griddle.

   3.Toss and mix vigorously using two spatulas, combining the parotta with the onion-spice mixture.

   4.Cook for 3-4 minutes, letting some edges crisp up while others remain soft.

   TIPUse a chopping motion with the spatula edges while tossing — this further shreds the parotta and creates varied textures.
7. 7
   fry · ~3 min

   Scramble the eggs into the parotta.

   1.Push the parotta mixture to one side of the griddle.

   2.Pour the beaten eggs onto the empty side and let them set for 20 seconds.

   3.Scramble the eggs gently until just cooked but still moist (1-2 min).

   4.Toss everything together vigorously, mixing the scrambled egg through the parotta.
8. 8
   garnish · ~1 min

   Finish and serve hot.

   Remove from heat. Sprinkle generously with chopped coriander leaves. Serve immediately on a warm plate with onion raita or salna on the side.

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