- Parotta - 4
- Diced Onions - 1 medium
- Chopped Green Chillies - 4
- Curry Leaves - A sprig
- Chopped Tomatoes - 2 medium
- Ginger Garlic Paste - 1 tbsp
- Chicken Masala Powder - 2 tbsp
- Red Chilly Powder - 1 tbsp
- Tomato Ketchup - 2 tbsp (optional)
- Mustard Seeds - 1/4 tsp
- Eggs - 2
- Oil - 2 tbsp
Heat oil in non stick pan and splutter mustard seeds.
Saute diced onions, curry leaves and green chillies until the onions turn translucent.
Add the diced tomatoes and allow it to cook until soft and pulpy.
Reduce heat and add chicken masala powder and red chilly powder. Instead of chicken masala powder 1 tbsp garam masala powder and 1 tbsp coriander powder can be use. Stir fry for a minute.
Add tomato ketchup along with salt and mix well.
Tear Parotta into bite sized pieces.Throw in the roughly torn Parotta pieces and stir fry on high heat for a few minutes.
Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixe with the Parottas.
Heat for 2 more minutes and then switch off the stove.
Serve with any Raitha or plain curd.