Lately, my mother and I have been making a lot of kothu paratha, a street food common in certain parts of South India. Although the dish has origins in Sri Lanka, kothu paratha has been wholeheartedly embraced here in India.


4 warm parathas
One 1-inch piece ginger
3 cloves garlic
2 green chiles, slit lengthwise
4 shallots
3 tablespoons vegetable oil, divided
2 eggs, beaten with a pinch of salt and pepper
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon freshly ground pepper
1/2 teaspoon turmeric powder
250 grams shrimp, deveined and shelled
2 sprigs curry leaves
Salt, to taste


Step 1
Chop the parathas into bite-sized pieces (roughly 1 inch wide), then set them aside.

Step 2
Grind the ginger, garlic, chiles, and shallots with a mortar and pestle to a coarse paste.

Step 3
Add the eggs and scramble them gently, removing them from the heat before they get too dry. Transfer the eggs to a plate, then heat the remaining 2 tablespoons of oil in the pan, add the chopped onions, and sauté them until they're soft and translucent.

Step 4
Add the coarsely ground ingredients to the pan of onions. Sauté them over low heat until fragrant, about 2 to 3 minutes.

Step 5
Add the tomatoes, chili powder, garam masala powder, pepper, and turmeric. Sauté the mixture for another minute.

Step 6
Now, add the shrimp and curry leaves. Raise the heat to medium and let them cook, covered, for 3 to 4 minutes, until fragrant.

Step 7
Remove the lid and sauté the mixture until the shrimp are cooked through, about 2 minutes. You'll also want to make sure that the shrimp mixture has dried out, as that will prevent the parathas from turning soggy.\r\n

Step 8
Working quickly, add in the chopped parathas and gently mix them until well-coated.

Step 9
Lastly, add the eggs and give the mixture one final stir. Serve hot—preferably on a rainy day.