Step 1: Prepare the Chapati

Take 4 cooked chapatis. Roll them up and use a pair of scissors to cut them into small, thin pieces. Set aside.

Step 2: Sauté Aromatics and Onions

Heat 3 tbsp of oil in a large pan or skillet. Add 1/4 tsp of mustard seeds and let them splutter. Add 1 cinnamon stick, 2 cloves, 2 cardamoms, 2 green chilies, and a sprig of curry leaves. Sauté for a few seconds. Then, add 1 tbsp of ginger-garlic paste and sauté for about a minute until the raw smell disappears. Add 2 finely chopped onions and cook until they turn golden brown.

Step 3: Cook the Masala

Once the onions are golden, add the spice powders: 1/4 tsp turmeric powder, 1 tsp chili powder, 1/2 tsp garam masala, and 1/2 tsp cumin powder. Add salt to taste. Sauté for 2 minutes. Now, add 2 finely chopped tomatoes and mix well. Pour in 1/4 cup of water, mix, and cook until the tomatoes become soft and the mixture turns into a thick masala.

Step 4: Scramble the Eggs

Push the masala to the sides of the pan, creating a well in the center. Add the remaining 1 tbsp of oil to the center. Crack 3-4 eggs into the well. Season the eggs with a pinch of salt and pepper. Let the eggs cook undisturbed for about 30 seconds, then gently break the yolks and scramble them. Cook until the eggs are scrambled into medium-sized pieces.

Step 5: Combine and Finish

Add the prepared chapati pieces and a handful of chopped coriander leaves to the pan. Mix everything thoroughly, ensuring the chapati pieces are well-coated with the egg and masala mixture. Cook for 2-3 minutes. For a crispier version, continue to roast for another 4-5 minutes on medium-high heat. Serve hot.

• Fry the onions until they are golden brown for the best flavor.

• After adding the eggs, let them cook for a moment before scrambling to get larger, more satisfying pieces.

• For a crispier texture, roast the Kothu Chapathi for a few extra minutes at the end until it's well-browned.

• This recipe can also be made with leftover parottas to make Kothu Parotta.