This is spiced indian bread pieces. A South Indian recipe served with chutney or raita.

Servings: 1

Ingredients

1
Kerala Parotta
1
Onion( Medium Sized)
2
Green Chilies
2
Dried Red Chilies
1 Sprig
Curry Leaves
1 Teaspoon
Ginger Garlic Paste
1 Tablespoon
Chicken masala powder
1
Tomato (small/ medium)
— To Taste
Salt
1⁄4 Teaspoon
Turmeric powder
1⁄4 Teaspoon
Chili powder
2
Eggs
2 Tablespoons
Oil
3 Sprigs
Cilantro leaves

Preparation steps

  • 1
    Chop onion and chilies. Chop tomato. Tear the kerala parotta roughly. ( you can also use paratha as an alternative) Keep aside.
  • 2
    Heat oil in a pan ( Preferably non stick pan) and add mustard seeds.
  • 3
    After the mustard seeds splutter, saute onions, curry leaves, green chilies and red chilies until the onion is cooked and translucent.
  • 4
    Add the diced tomatoes and cook until soft.
  • 5
    Reduce heat and add ginger garlic paste, chicken masala powder, red chilly powder, turmeric powder. Stir fry for a minute. In case you do not have chicken masala use 1/2 tablespoon of coriander powder and 1/2 teaspoon of garam masala.
  • 6
    Add the roughly torn parotta pieces and stir fry on high heat for a few minutes.
  • 7
    Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mixed with the Parottas.
  • 8
    Cook for another couple of minutes on medium heat.
  • 9
    Garnish with coriander leaves.
  • 10
    Serve with Raita. ( Though I like it without raita)

Comments

Teena Mathew

Edited

Suggestions:
1. To make this dish more healthier you can add 1/4 cup of chopped vegetables (carrot, cabbage, peas, beans etc) after the tomatoes are softened.
2. For non vegetarians, add roughly diced cooked mutton/chicken/turkey once the tomatoes are cooked.