← Nouns Cooking · Indian

Ingredients

• 4 Malabar parottas or plain parathas (ready-made), torn into small pieces
• 3 tbsp Vegetable oil
• ½ tsp Fennel seeds
• 1 sprig Curry leaves
• 1 Onion, finely chopped
• 1 Green chilli, chopped
• 1 tsp ginger-garlic paste
• 1 Tomato, finely chopped
• ¼ tsp Ground turmeric
• 1 tsp Chilli powder
• ½ tsp Garam masala
• ½ tsp ground black pepper
• ½ tsp Salt
• 200 g cooked chicken curry or roast chicken, shredded
• 120 ml chicken curry gravy (salna) or water
• 2 Eggs
• 2 tbsp Coriander (cilantro), chopped

Method

1. Heat the oil in a wide griddle or frying pan over medium-high heat. Add the fennel seeds and curry leaves, then the onion and chilli, and fry for 4–5 min until soft and starting to brown.
2. Stir in the ginger-garlic paste for 1 minute, then the tomato, spices and salt. Cook for 3–4 min until the tomato breaks down.
3. Push the masala to one side, crack in the eggs and scramble them until just set, then mix them into the masala.
4. Add the chicken and the parotta pieces and toss well. Pour in the salna a little at a time so the bread soaks it up without turning soggy.
5. Now chop: use the edge of a sturdy metal spatula (or two) to chop and turn everything for 3–4 min, until the parotta is in small shreds and well coated.
6. Fry for 2 more min until hot and slightly crisp in places, check the salt, scatter with coriander and serve with raita and extra salna.

Tips

• Day-old parottas work best; chapatis or plain parathas make a fine shortcut.
• Contains wheat and egg. For egg kothu, skip the chicken and use 4 eggs.
• Make sure the cooked chicken is piping hot (75°C / 165°F) before serving. Shop-bought parottas can contain milk or ghee, so check the label if you need it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Sharmis Passions Archana's Kitchen