Step-by-Step Instructions

1. 1.Prepare the Parotta Dough

   In a large mixing area, combine the all-purpose flour and salt. Gradually add water and knead thoroughly to form a soft, pliable dough. Let the dough rest for some time.

2. 2.Form Dough Balls

   After the dough has rested, coat it with oil. Cut the dough into small, equal-sized portions and roll each portion into a smooth ball. Arrange the dough balls on an oiled surface.

3. 3.Shape the Parottas

   Take a dough ball, flatten it with your palm, and stretch it out into a very thin, translucent sheet. Fold the sheet into pleats to form a long rope, then roll it into a spiral. Gently flatten the spiral to form the layered parotta.

4. 4.Cook the Parottas

   Heat a large, flat tawa over a wood fire. Place the flattened parottas on the hot tawa. Drizzle with oil and cook on both sides until they are golden brown and cooked through.

5. 5.Shred the Parottas

   Once the parottas are cooked, stack a few of them together. While still hot, clap the sides of the stack with your hands to shred the parottas into flaky pieces. Set aside.

6. 6.Sauté the Base

   Heat cold-pressed gingelly oil on the large tawa. Add the finely chopped onions and sauté until they become translucent. Then, add the chopped tomatoes and cook until they turn soft and mushy. Add a generous amount of curry leaves and mix well.

7. 7.Add Shredded Parotta

   Add the shredded parotta to the tawa on top of the onion-tomato mixture.

8. 8.Add and Scramble Eggs

   Pour the beaten eggs over the parotta and vegetable mixture. Allow them to cook slightly, then scramble and mix them into the parotta.

9. 9.Chop and Mix

   Using two metal spatulas, begin to chop and mix all the ingredients together on the tawa. This process combines the flavors and creates the signature texture of kothu parotta.

10. 10.Add Seasoning and Curry

    Sprinkle the hand-ground pepper powder and salt over the mixture. Pour the prepared chicken curry over everything. Continue to chop and mix vigorously until the parotta has absorbed the curry and all the ingredients are well combined.

11. 11.Garnish and Final Mix

    Sprinkle freshly chopped coriander leaves over the kothu parotta. Give it a final mix and chop to incorporate the garnish.

12. 12.Serve

    Serve the hot and flavorful kothu parotta on a banana leaf, topped with extra chicken curry and pieces.