This my favourite dish for long trips. It’s available at roadside restaurants in Tamil nadu. The taste is superb, especially when served with Kuruma and coconut chutney.
- 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
