¾ to 1cupkurma or salna or 3 eggs (or kadala curry, optional, refer notes)
How to make the recipe
Tear the parottas/ parathas to bite sized pieces, about 1 inch. If you do not have a sharp metal spatula, simply shred the parottas to fine pieces with a knife on your chopping board.
Pour oil to a hot pan and add mustard seeds. When they begin to splutter, add curry leaves, ginger, garlic and green chilies.
Saute them for 1 to 2 minutes and add chopped onions.
Stir fry until golden and add tomatoes along with salt.
Cook till the onions become soft and break down. Add red chilli powder, garam masala, fennel powder & turmeric.
Saute for 1 to 2 mins. Add coriander and mint leaves, saute for another 1 to 2 minutes until aromatic.
Pour ¼ cup water. Or 2 to 3 eggs for an egg version.
Stir well and continue to cook till most of the water is evaporated. The spicy mixture has to be moist and not dried out completely. This is very important, especially if you are not using salna. If you have used eggs in the earlier step, ensure the eggs are soft cooked and not over cooked.
Add the paratha/ parotta/ roti pieces.Optional – Add ¾ cup salna or 1 cup vegetable kurma (not very runny).
Reduce the heat to low and mix to coat the parotta with the spicy masala.
Break the pieces finer using a sharp metal spatula or a scraper. If you find the paratha pieces too dry, sprinkle little water all over.
Cook this on a medium heat just until hot.
Garnish kothu parotta with coriander leaves and serve hot with a onion raita.