Chicken Kothu Parotta

Method

1. 1

   Prepare parotta: Take 4-5 cooked flaky parottas. Shred them into small irregular pieces by hand — do not cut with a knife for authentic texture.

2. 2

   Marinate and cook chicken: Cut 200g boneless chicken into small pieces. Marinate with half tsp turmeric, half tsp red chilli powder and salt. Stir-fry in 1 tbsp oil on high heat 5-6 minutes until cooked. Shred into small pieces.

3. 3

   Beat eggs: Beat 2-3 eggs with a pinch of salt and pepper.

4. 4

   Heat iron tawa: Heat a flat iron tawa on very high heat. Add 3 tbsp oil — kothu parotta is made on very high heat for a smoky flavour.

5. 5

   Fry onion and chillies: Add 1 finely chopped onion and 3 slit green chillies. Fry 3 minutes on high heat.

6. 6

   Add tomato and chicken: Add 2 finely chopped tomatoes and the shredded cooked chicken. Toss on high heat 3 minutes.

7. 7

   Add eggs: Pour beaten eggs over everything. Stir and fold continuously until eggs set.

8. 8

   Add shredded parotta: Add the shredded parotta pieces. Using two flat spatulas, chop and fold everything together vigorously on high heat 4-5 minutes.

9. 9

   Season and finish: Add salt, half tsp garam masala and 1 tsp red chilli powder. Toss vigorously until everything is combined and slightly charred.

10. 10

    Serve: Adjust salt. Chicken kothu parotta should be slightly charred with a smoky aroma from the high heat. Serve with raita and brinjal chutney.