Tamil Street-Style Chopped Parotta with Egg and Salna

What you need

• 4 parottas, ready-made layered flatbreads, day-old is fine
• 240 ml (1 cup) salna, thin meat or vegetable curry gravy
• 3 eggs
• 3 tbsp oil
• 1 sprig curry leaves
• 2 green chilies, slit lengthwise
• 1 large onion, finely chopped
• 1/2 tsp ginger garlic paste
• 1 handful coriander leaves, chopped, stalks kept separate
• 1/4 tsp turmeric
• 1 tsp red chili powder, use 1/2 tsp for less heat
• 1 medium tomato, finely chopped
• 1 pinch garam masala
• 1 tsp lemon juice
• salt, to taste

Method

Restated from the original video

1. 1

   Tear or cut the parottas into thin strips or small pieces.

2. 2

   Beat the eggs in a bowl with a pinch of salt.

3. 3

   Heat the oil in a wide, heavy pan or flat griddle over medium heat. Fry the onion with the green chilies and curry leaves until the onion is soft and light golden, about 4 min.

4. 4

   Stir in the ginger garlic paste and the chopped coriander stalks and cook until the raw smell is gone, about 3 min.

5. 5

   Add the turmeric and red chili powder, stir for a few seconds, then add the tomato. Cook until it collapses into the onions, about 4 min.

6. 6

   Push everything to the sides, pour the eggs into the middle and scramble until they are just set. Mix them through the onion and tomato base.

7. 7

   Add the torn parottas and the salna. Chop and press the mixture again and again with the edge of a sturdy metal spatula so the parotta breaks into small bits and soaks up the gravy.

8. 8

   Keep chopping and tossing over medium heat until everything is hot and well mixed, about 4 min. Taste and add salt.

9. 9

   Turn off the heat, sprinkle with garam masala and lemon juice, add the coriander leaves and toss once more.

10. 10

    Serve hot, with extra salna and sliced raw onion if liked.

Imported from sailusfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.