Ingredients
- 5 Plain Parottas
- 1 large Onion (chopped)
- 2 Tomatoes (chopped)
- 2 Green chillies (slit)
- 1 spring Curry leaves
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1/2 tsp Curry powder
- 1/2 tsp Garam masala
- 1/4 tsp Pepper powder
- Salt to taste
- 1 tbsp Ginger-garlic paste
- Few drops of Lemon juice (optional)
- 3 Eggs
- Oil
Method
- First, shred parottas. Heat oil in a pan or a wok.
- Throw in the cumin seeds, followed by the chopped onions. Once the onions have turned translucent, add in the green chillies.
- Now, add in turmeric powder, chilly powder, curry powder, garam masala, ginger garlic paste and sauté in low flame until the raw smell disappears. Make sure not to burn the powders.
- Add in chopped tomatoes along with salt to speed up the frying time. Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes on medium flame.
- Break in the eggs. Combine the eggs with the masala and stir fry.
- Mix in the shredded parottas with the mixture for about 2 minutes until the masala coats the parotta well. Sprinkle a little water if you think it’s too dry.
- Finish off with pepper powder and a few drops of lime juice. Enjoy! 🙂