Muttai Kothu Parotta

1. 1
   knead · ~10 min

   Knead the parotta dough.

   1.Mix all-purpose flour, sugar, 1 pinch salt, 1 tbsp oil, and water in a bowl.

   2.Knead for 6 to 8 minutes until the dough is soft, smooth, and slightly elastic.

   3.Rub a little oil over the dough and keep it covered.

   TIPA soft dough gives parotta its layered texture. Do not make it stiff.
2. 2
   rest · ~20 min

   Rest the dough.

   Let the covered dough rest for 20 minutes so it relaxes and rolls easily.

3. 3
   prep · ~10 min

   Divide and shape the dough.

   1.Divide the dough into 4 equal balls.

   2.Grease the work surface lightly with oil.

   3.Roll or stretch each ball into a thin sheet.

   4.Pleat the sheet into a strip, coil it into a round, and rest it for 5 minutes.

   TIPA lightly oiled surface helps stretch the dough thin without tearing.
4. 4
   fry · ~12 min

   Cook the parottas.

   1.Flatten each coiled dough ball gently into a round parotta.

   2.Heat a tawa over medium heat and cook each parotta with a little oil.

   3.Cook both sides until golden spots appear and the layers are cooked through.

   TIPKeep the heat at medium so the layers cook through before the outside darkens.
5. 5
   rest · ~5 min

   Cool and shred the parottas.

   Let the cooked parottas cool for a few minutes, then tear or chop them into small bite-size strips.

6. 6
   saute · ~10 min

   Cook the masala base.

   1.Heat the remaining oil on a large tawa or kadai over medium heat.

   2.Add curry leaves, onion, and green chili, then cook until the onion turns soft and lightly golden.

   3.Add ginger-garlic paste and sauté until the raw smell disappears.

   4.Add tomato and cook until soft and pulpy.
7. 7
   saute · ~1 min

   Season the masala.

   Add coriander powder, garam masala, red chili powder, turmeric powder, black pepper, and the remaining salt. Mix well and cook for 1 minute.

8. 8
   mix · ~3 min

   Add the eggs and scramble them.

   1.Crack the eggs directly over the masala.

   2.Stir continuously to scramble them into soft curds.

   3.Cook just until the eggs are softly set.

   TIPDo not overcook the eggs here. They will cook a little more after the parotta is added.
9. 9
   mix · ~4 min

   Toss in the parotta and kothu it.

   1.Add the shredded parotta to the egg masala.

   2.Mix, toss, and chop with two flat spatulas or a sturdy spoon until the masala coats every piece.

   3.Cook for 3 to 4 minutes, stirring often, until hot and well combined.
10. 10
    garnish

    Finish with coriander leaves.

11. 11
    serve

    Serve hot.

    Serve Muttai Kothu Parotta hot on its own or with salna on the side.

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