Parottas are different from the popular Indian paratha. Parottas are flaky rotis or layered breads, which are originally from the state of Kerala.
In India, street vendors often sell a spicy version of these parottas called Kothu Parotta. They are shredded and then tossed with spices, vegetables, eggs and most often, meat. I have tried to make a vegetarian version here with eggs. It's a great meal and one that is very popular in India.
Kothu Parotta with Eggs
(recipe originally from here)
5 Kerala Parottas, shredded into bite-sized pieces (frozen Kerala Parottas are sold in most Indian grocery stores. If you can't find it, use pre-made rotis or parathas. To make the parottas, here are two links I found very helpful - Foodie's Hope and Cinnamon Trail).
1 Onion, chopped
1 Tomato, chopped
3 Eggs, beaten
2 Green Chillies, split lengthwise
1 tbsp Chilli Powder
1 tbsp Ginger-Garlic Paste
1 tsp Coriander Powder
1 tsp Pepper powder
1 tsp Turmeric powder
1 tsp Salt
3-4 Curry Leaves
Cilantro leaves, for garnish
Heat some oil in a saucepan. Toss in the curry leaves, green chillies and onions and stir fry until onions are browned. Now add the ginger-garlic paste and powders. Stir fry until the raw ginger smell disappears.
Add the tomato and stir fry until the tomato is cooked. Pour in the beaten eggs and scramble with the mixture, until 3/4 done.
Add the salt and shredded parotta and mix to combine. Garnish with cilantro leaves.
This is a complete meal in itself and extremely addictive, so eat with care!