Kothu Chappathi

🔥 Prep

• Tear the 3 pcs Prepared Chappathis into small, bite-sized pieces or shred them roughly by hand; set aside.
• Finely chop the 1 pc Onion.
• Finely chop the 1 pc Tomato.
• Crack the 2 pcs Egg into a small bowl and whisk lightly with a pinch of the 0.75 tsp Salt.
• Measure out 1 tsp Chilli Powder and 2 tbsp Oil so they are ready for the pan.

🔥 Cook

• 1. Heat 2 tbsp Oil in a large kadai or wide non-stick pan over medium-high heat until shimmering.
• 2. Add the chopped 1 pc Onion and sauté for 3–4 minutes until translucent and lightly golden at the edges.
• 3. Add the chopped 1 pc Tomato and 1 tsp Chilli Powder; cook for 2 minutes until the tomatoes break down and turn mushy.
• 4. Push the onion-tomato mixture to the sides of the pan, creating a well in the center. Pour in the whisked 2 pcs Egg mixture.
• 5. Scramble the eggs vigorously for 1 minute until softly set but still moist, then mix thoroughly with the onion-tomato base.
• 6. Add the shredded 3 pcs Prepared Chappathi pieces and the remaining 0.75 tsp Salt (adjusting for salt already in eggs). Toss continuously over high heat for 3–4 minutes until the chappathi pieces are well coated with the masala, heated through, and slightly crisp at the edges.
• 7. Turn off the heat and let the kothu rest in the hot pan for 1 minute to allow flavors to meld.

🔥 Serve

• Transfer the Kothu Chappathi to a serving plate immediately while hot.
• Serve with a side of Chicken Salna or Vegetable Kurma for dipping, as per traditional style.
• Garnish with finely chopped coriander leaves and a squeeze of lime juice for freshness.
• Accompany with sliced onions and a lemon wedge on the side.