I was introduced to this dish by an old friend of mine, and I immediately begged her for the recipe so that I could share it with everyone I know. Fragrant and delicious, this simple meal lingers lovingly on the palate, delivering delicate layers of flavour long after the pan has been scraped clean of leftovers.
It’s not the kind of meal that you’ll find in an English Indian restaurant, although it’s extremely popular in Southern India. In fact, it’s commonly believed there that the very best Kothu Parotta comes from street food stands rather than restaurants. In parts of Pakistan it’s served for breakfast, but I find it makes a perfect weekday supper; quick and easy to make, and leaving only one pan to wash up.
For those of you (like me) who have an aversion to extremely spicy food, fear not. This is remarkably mild, and you can make it more so by decreasing the amount of chilli powder used to a mere quarter of a teaspoon. As for the more esoteric ingredients; paratha can be found in the frozen section of any good supermarket, but you may have to resort to the internet to find chaat masala (in fact, if anyone does know where I can buy it locally, please get in contact – my supply is running low!).
Egg Kothu Parotta
Makes: 4 servings Takes: 30 minutes
2 tbsp vegetable oil
1 tsp mustard seeds
2 medium onions, finely chopped
2 dozen dry curry leaves
1 tsp ginger paste
1 tsp garlic paste
1 green chilli, deseeded & finely chopped
250g baby plum tomatoes
1 tsp chaat masala
1/2 tsp garam masala
1/2 tsp mild chilli powder
1/2 tsp salt
1 packet of paratha, cut into pieces
1 large bunch coriander, finely chopped
Pour the oil into a large frying pan (I use my wok) and place over a medium heat. Add the mustard seeds and cook until the seeds begin to pop. Add the garlic, ginger, onion and curry leaves to the pan and fry gently until the onion turns translucent.
Add the chilli and tomatoes to the pan and cook for a few minutes or until the tomatoes begin to soften. Add the chaat masala, garam masala, chilli powder and salt to the frying pan and stir well until thoroughly mixed.
Add the paratha to the pan, along with the majority of the coriander, and cook until all of the paratha has fully cooked (it will no longer resemble dough). Add the eggs to the pan and stir continuously until the egg has all cooked. Sprinkle the reserved coriander on top and serve immediately with a side of raitha.