Heat oil in a wide pan till hot. Add in the cinnamon, bay leaves, fennel seeds, curry leaves and finely chopped ginger. Saute for a few seconds. Once the curry leaves and ginger is aromatic, add the green chillies.
Add the onions, vegetables and tomatoes. I have deseeded the tomatoes for this recipe. Saute everything for 3-4 minutes. Once the veggies are half cooked, add the red chilli flakes, black pepper powder, red chilli powder, turmeric powder, chicken masala powder, salt and sugar. Add the chopped mint leaves. Saute the spice powders for a minute.
Move the mixture to one side of a pan. Whisk three eggs and add them to the empty side of the pan. Sprinkle a pinch of salt and cook for a couple of minutes. The eggs should be scrambled to a soft texture. Once the eggs are soft, mix them with the rest of the veggies in the pan.
Take four pieces of cooked parottas or chapati and add them to a mixie or a food processor. Blitz it several times so the parottas are shredded into small pieces. Do not grind fine. We are looking for a shredded texture. Pulse in batches if necessary. Add the shredded parottas to the pan and cook for a couple of minutes.
Finally, sprinkle the spring onions and coriander leaves. Mix well. Our Kothu Roti is ready. Serve hot.