Kothu Parotta

Ingredients

• 5 Malabar parottas, about 400 g, preferably a day old
• 3 eggs
• 3 tbsp oil
• 1/2 tsp mustard seeds
• 1 large onion, finely chopped
• 1 tomato, deseeded and chopped
• 1 tsp finely chopped ginger
• 3 garlic cloves, finely chopped
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp fennel powder
• 1/2 tsp garam masala
• 240 ml salna or chicken kurma, plus more to serve
• 1 tsp salt
• a handful of mint leaves
• a handful of coriander leaves
• 1 lemon

Before you cook

• Tear or shred the parottas into pieces about 2 cm across.
• Chop the onion, tomato, ginger, garlic and green chillies finely, since everything cooks fast.
• Have the salna warm and within reach of the pan.

Steps

1. Set a large flat griddle or heavy frying pan over medium-high heat and add the oil.
2. Add the mustard seeds and let them pop.
3. Add the ginger, garlic, green chillies and curry leaves and fry for one minute.
4. Add the onion and stir-fry for four minutes, until the edges brown.
5. Add the tomato and salt and cook for four minutes, until it breaks down.
6. Stir in the turmeric, chilli powder, fennel powder and garam masala and fry for one minute.
7. Push the mixture to one side of the griddle and crack the eggs onto the empty half.
8. Scramble the eggs for one minute, then mix them into the masala.
9. Tip in the torn parotta with the mint and coriander leaves.
10. Pour the salna over the top.
11. Now chop and turn the whole lot with two metal spatulas for four minutes, working the parotta into short shreds that soak up the gravy.
12. Add a splash more salna if it looks dry; the kothu parotta should be moist but never soupy.
13. Squeeze over the lemon, give it one last turn and serve straight from the pan with extra salna and raita.