Kothu Parotta Recipe

If using store-bought frozen parottas, thaw and heat them according to package instructions. Alternatively, warm each parotta on a hot skillet with 1 tbs oil or ghee until lightly crisp and pliable. Stack and let cool slightly, then tear or chop into bite-sized pieces (about 1–2 inch pieces). If using fresh parottas, separate layers and shred with hands.

Toss the shredded parotta with 2 tbs oil/ghee in a bowl so pieces are lightly coated — this prevents sticking during the high-heat toss later.

Heat 2 tbs oil in a large wide skillet or griddle (preferably cast-iron or heavy-bottomed) over medium-high heat until shimmering.

Add mustard seeds, cumin seeds and urad dal (if using). Let them sizzle and the urad dal turn light golden (about 30 seconds).

Add sliced onions and the white parts of spring onions; sauté 3–4 minutes until soft and beginning to brown.

Add slit green chilies and ginger-garlic paste; sauté 1 minute until fragrant.

Add diced carrot, capsicum and shredded cabbage. Stir-fry 3–4 minutes until vegetables are just tender but still have a bite.

Add tomatoes (if using) and cook until softened, 2 minutes.

Sprinkle turmeric, chili powder, coriander powder, garam masala, salt and cracked black pepper. Mix thoroughly so the vegetables are evenly coated and cook 1–2 minutes to bloom the spices.

Add half of the chopped green spring onion tops and stir. Taste and adjust salt and spice levels. Finish with lemon juice and remove the veg mixture to a bowl, keeping the pan hot for the final toss.

If chicken is not already cooked, season 350 g raw boneless chicken with 0.5 tsp salt, 0.25 tsp pepper and 0.25 tsp turmeric; lightly sauté in 1 tbs oil until cooked through, then shred or finely dice. Let rest.

Heat 2 tbs oil in a wide skillet over medium-high heat. Add sliced onions and sauté 3–4 minutes until soft and lightly browned.

Add green chilies and ginger-garlic paste; sauté 1 minute until fragrant.

Add chopped tomato and cook until it softens and oil begins to separate, about 2 minutes.

Sprinkle turmeric, chili powder, coriander powder, garam masala, salt and cracked black pepper. Stir and cook 1 minute.

Add the cooked shredded/diced chicken to the pan and toss to combine. Cook 2–3 minutes so the chicken absorbs the spices. Finish with lemon juice and remove the chicken mixture to a bowl, keeping the pan hot for the final toss.

Wipe the pan if necessary and add 1 tbs oil and 1 tbs butter. Heat on medium-high until very hot but not smoking.

If using eggs (optional): beat eggs with a pinch of salt and pepper, pour into the hot pan and scramble quickly until just set. Break into small curds and push to one side.

Add the prepared veg or chicken filling back into the pan and spread out in a single layer. Heat 30–45 seconds.

Increase heat to high. Add the shredded parotta pieces to the pan. Using two spatulas (or a spatula and a spoon), chop, press and toss the parotta repeatedly against the pan to break it up and mix evenly with the filling. This process should take 3–6 minutes. Aim for some edges to get lightly crisp and caramelized while the interior remains soft.

If the mixture feels dry, sprinkle 1–2 tbs water or 1 tbs oil and continue tossing. Add the reserved egg curds now (if used) and fold through. Toss in the remaining chopped spring onion greens, chopped cilantro and fried curry leaves (if using).

Adjust seasoning with extra salt, pepper or lemon juice to taste. Turn off heat and add the optional 1 tbs butter for glossiness; toss once more.

Serve hot with additional spring onion greens or a side of sambar/chicken gravy or raita.