Ingredients:

• 2 – parottas
• 1 – Egg
• 1 – onion, chopped fine
• 1 – tomato, chopped fine
• 1 pinch – Turmeric powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – pepper powder
• 1 tsp – Ginger Garlic paste
• 1 tsp – coriander leaves, chopped fine
• To temper:
• 1/2 tsp – sombu (fennel seeds), optional
• a few – Curry leaves
• 1 – green chilli, chopped fine

Method:

1. Chop the parottas into small pieces. Keep aside.
2. Heat oil, first temper fennel seeds, then add curry leaves, green chillies and let it splutter.
3. Then add ginger garlic paste, allow it to brown slightly.
4. Now add onions, once it turns golden brown, add tomatoes.
5. When it turns mushy, add turmeric, chilli and pepper powder. Add salt and mix well.
6. Then add the egg mix it to and scramble well.
7. Once it is nicely fried and is blended with the masalas, add the chopped parottas and give a stir so that the parotta is blended well with the egg and masalas.
8. Garnish with coriander leaves.
9. Recipe and Image courtesy: Sharmis Passions
10. http://www.sharmispassions.com/