Kothu parotta is a tasty dish from my state, Tamilnadu. It is wildly popular in south Tamilnadu (Madurai, Virudhunagar districts). It is basically a dish made from minced parottas, eggs and meat (usually chicken).
Shred the parottas into very small pieces with the help of your hand.
Heat a wok or a heavy bottomed kadai with oil, add chopped onion and curry leaves. sauté until the onion turns light brown/translucent.
Add in ginger-garlic paste. Stir fry till the raw aroma of ginger-garlic disappears.
Add chopped tomato and green chillies and sauté until the tomatoes are half cooked.
Add in the minced parottas and mix well and move the parotta pieces to one side of the pan.
Now add the beaten eggs along with salt on the side of the same pan and sauté (without mixing with the parottas) until the eggs are well cooked.
Mix well the eggs and the parottas.
Now comes the interesting part. Sprinkle chalna on top and mix well.
When the chalna is well combined with the parotta pieces, sprinkle black pepper ,curry leaves and remaining ¼ tomato pieces on top. Sauté for a minute and switch off the flame.
Notes
1. Here I have given the restaurant touch by dividing the tomatoes. But it can also be added altogether. 2. Avoid adding more chalna to the parattos as it might turn soggy. 3. In case if you have added more chalna, sauté until the parottas comes to the desired consistency. 4. Adding black pepper at last is my mom’s touch. It adds taste and takes egg smell. 5. Vegetarians can add green peas and potato instead of eggs.
Recipe by MyEdibleCravings at http://myediblecravings.com/kothu-parotta-egg-kothu-parotta-chicken-kothu-parotta/