Kothu Parotta

Prepare parottas from scratch or cook the frozen parottas according to package instructions and let it cool.

Once cooled shred the parottas into irregular strips and keep aside.

Dice the onions and tomatoes finely and chop the green chilies into rings.

Heat a pan with a tablespoon of oil.

When the oil is hot enough, add the diced onions along with curry leaves and sauté for a few minutes until the onions turn brown.

Then add the tomatoes, chilies, fennel seeds, and ginger-garlic paste and keep sautéing until everything is well blended.

Add the powders and salt along with another tablespoon of oil and cook closed under a low flame.

After 5-10 minutes the powders would have lost their raw smell and oil will start to ooze out of the mixture.

Break in the eggs at this point and scramble everything until there are no lumps in the masala.

Add the shredded parottas pieces and mix everything well.

Cook under low flame for a few more minutes until the parottas turn soft.

Garnish with chopped cilantro and serve hot.