Egg Kothu Paratha

A street snack that holds fort in Tamil Nadu (particularly Madurai) and Kerala, and quite casually fends of attacks from McD and KFC, this wonderfully spicy scramble is a great snack for when you get the munchies or have some left over parathas. It can be made with leftover rotis as well, but comes out much better with flaky multi-layered parathas, like Kerala parotas or Laccha paratha. At street vendors, its made on iron griddles with cleavers to chop and scramble all the ingredients together, and makes for quite an colourful sight as the vendor tosses and scrambles all of the ingredients together. At home, any thick-bottomed pan will do, as everything is chopped or shredded before cooking.

Ingredients

• 1 multi-layered paratha, shredded
• 1 beaten egg
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 inch ginger, chopped
• 1 medium tomato, chopped
• 1 small green chili, chopped
• 1 bunch curry leaves
• 1 tsp black mustard seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1 tbsp oil
• salt to taste

Method

1. Heat the oil on high heat and add the mustard seeds and cumin seeds and curry leaves. Let it sputter and release it aroma.
2. Add the ginger, garlic and chili, and fry lightly.
3. Add the onion and cook until it turns translucent, and then add the coriander powder and turmeric powder. Stir around to ensure that the powders coat the onions and let it cook for a minute.
4. Stir in the tomatoes and cook until it turns a little mushy.
5. Pour the egg in and let it form up before scrambling. Reduce the heat and add the shredded paratha and salt to taste.
6. Toss the mixture around so that it evenly coats the paratha, and to further scramble the egg. Shake the pan to loosen the paratha and masala and serve up hot, with a garnish of cilantro for a colourful flourish.