Indian Kothu Parotta with Egg

Ingredients

• 4 flaky parottas or 4 flour tortillas
• 4 large eggs
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 green chilies, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 2 ripe tomatoes, diced
• 1/2 cup vegetable broth
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Warm the parottas briefly in a dry pan until pliable, then tear or chop them into rough 1-inch pieces. Torn edges soak up more gravy than neatly cut squares.
2. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and cook the onion for 6 minutes, until soft and golden at the edges.
3. Add the garlic, ginger, chilies, cumin, turmeric, and garam masala and stir for 1 minute, until the spices smell toasted.
4. Add the tomatoes and cook for 6 minutes, pressing them down, until they collapse and the oil separates. Pour in the broth and simmer for 3 minutes into a thick gravy.
5. Push the gravy to one side, add the remaining oil to the clear space, and pour in the beaten eggs. Let them set for 30 seconds, then scramble them roughly.
6. Add the torn parotta and toss everything together, chopping through the mixture with the edge of two spatulas for 2 to 3 minutes.
7. That chopping motion on the hot griddle is what makes it kothu; the pieces should shred further and pick up the gravy rather than sitting in it whole.
8. Season with salt and pepper, fold in the cilantro, and serve at once with lime wedges.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.