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

How to Make Egg Kothu Parotta

• Chop the parottas into small pieces. Keep aside.
• Heat oil, first temper fennel seeds, then add curry leaves, green chillies and let it splutter.
• Then add ginger garlic paste, allow it to brown slightly.
• Now add onions, once it turns golden brown, add tomatoes.
• When it turns mushy, add turmeric, chilli and pepper powder. Add salt and mix well.
• Then add the egg mix it to and scramble well.
• 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.
• Garnish with coriander leaves.
• Recipe and Image courtesy: Sharmis Passions
• http://www.sharmispassions.com/