Kothu Parotta is a robust and vibrant street food delicacy from South India made by mixing a medley of ingredients, resulting in a spicy, flavorsome, and utterly satisfying culinary experience.
3-4 parottas 1 big onion, finely chopped 1 big tomato, finely chopped 4 Green Chillies, finely chopped 1 cup leftover chicken curry 1/2 cup shredded chicken 2 eggs 1/2 tsp pepper 1 tsp chilli powder 2 sprigs of curry leaves 1/4 cup coriander leaves Salt to taste 2 tbsp oil (preferably coconut)
Roast the parotta in ghee as usual, until golden brown on both sides. Shred and keep aside. Meanwhile, in a bowl, whisk the eggs with salt and pepper.
In a thick-bottomed kadhai, heat oil and add the onions, torn curry leaves, tomato and green chillies. Mix with a spatula for 2 minutes.
Add the chilli powder and then add the shredded paratha pieces. Continue to mix in a chopping style.
Pour in the chicken curry and then add the shredded chicken. Mix well. Add the whipped eggs and stir to combine.
Keep mixing with the spatula until the eggs are cooked. Taste to adjust salt and spices as required. Garnish the kothu parotta with coriander leaves and serve hot.