Egg Kothu Parotta

• 2 Parotta
• 1 egg
• 1 onion chopped finely
• 1 tomato chopped finely
• pinch tumeric powder
• 1 tsp red chilli powder
• 1/2 tsp pepper powder
• 1 tsp ginger garlic paste
• 1 tsp coriander leaves chopped finely

To temper:

• (optional) 1/2 tsp sombu (Fennel seeds)
• a few curry leaves
• 1 green chilli – chopped finely

1. Chop the parottas into small pieces. Keep aside.
2. Heat oil, first temper fennel seeds then add curry leaves, green chillies let it splutter. Then add ginger garlic paste, allow it to brown slightly.
3. Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli and pepper powder. Add required salt and mix well.
4. Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parotta and give a stir so that parotta is blended well with the egg and masalas. Garnish with coriander leaves and switch off.