Kothu Parotta

Tear or cut the cooked parottas into small, irregular pieces (about 2–3 cm). Set aside.

Heat oil in a large flat tawa or cast-iron pan over high heat.

Add fennel seeds and let them splutter for 20 seconds.

Add curry leaves and green chillies. Stir for 30 seconds.

Add sliced onions and sauté on high heat for 4–5 minutes until golden and slightly charred at the edges.

Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook for 4–5 minutes until they break down and the oil separates.

Add turmeric powder, red chilli powder, coriander powder, and garam masala. Stir well and cook for 2 minutes.

Add the shredded cooked chicken and toss to coat with the masala. Cook for 3 minutes.

Push the mixture to one side of the tawa. Crack the eggs onto the empty side and scramble them quickly, then mix into the chicken masala.

Add the torn parotta pieces to the tawa. Using two flat spatulas or a metal scraper, chop and mix everything together vigorously on high heat for 4–5 minutes. The characteristic "kothu" sound (rhythmic chopping) is part of the cooking process.

Add salt, toss well, and cook for another 2 minutes until everything is well combined and slightly crispy.

Garnish with fresh coriander leaves and serve hot with onion raita or salna (thin curry).