Ingredients

• Parotta – 3
• Eggs – 4
• Tomatoes – 2
• Red onions – 3
• Garlic – 6 cloves
• Ginger – 1
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander seed powder – 1 tbsp
• Garam masala – 1/4 tsp
• Pepper powder – 1 tsp
• Chicken or Mutton gravy – 6 tbsp (Optional)
• Curry leaves – Few
• Coriander leaves – Few
• Mint leaves – Few
• Salt – Required
• Oil – Required

How to Prepare

Total Preparation time: 20-25 minutes

1. Shred the parottas in the food processor as tiny as possible and keep aside
2. Cut the onion lengthwise into tiny slices, chop the tomatoes, chop coriander leaves and mint leaves separately and keep aside
3. Remove the skin of the ginger and grate it.
4. Grind garlic and grated ginger with water make them like a thick paste and keep aside
5. Take a pan add 4 tbsp oil heats up and once oil heated up
6. Add onion and curry leaves, fry them till the onion turn to golden brown
7. Add tomatoes followed by salt and saute them till the tomatoes become mushy
8. Add 2 tbspn ginger garlic paste and fry it for 2 minutes
9. Then add turmeric powder, chilli powder, coriander seed powder, garam masala and saute it for 4 minutes
10. Then add coriander leaves and mint leaves and fry it for 2 minutes
11. Then break and add 4 eggs into the masala and then mix it well
12. Pour 6 tbsp chicken gravy or mutton gravy if you need and sauce and cook it for 2 minutes
13. After that add shredded parotas and mix well for 5 minutes, this mixing let the parrots are completely bind with the eggs masala and become roasted
14. Transfer this recipe into a plate
15. Now the Egg parotta is ready for serve
16. (Additional taste) Use wide flat dosa pan instead normal pan
17. (Additional taste) Use sharp wide flat forks or dough cutter to cut and mix the egg parotta while cooking