Parotta - 2, medium sized
Egg - 2
Cumin Seeds - 1/2 tsp
Curry leaves - few
Onion - 1 small, chopped finely
Tomato - 1, chopped finely
Green Bell Pepper - 1/4 cup, chopped
Ginger Garlic paste - 1 tsp
Green Chili - 2, slit lengthwise(add one for more spicyness)
Turmeric powder - a pinch
Red Chili powder - 1 tsp (adjust according to your taste)
Coriander Powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander leaves - 1 tsp chopped finely
Chop the parottas into small pieces. Keep aside.
Heat oil, add cumin seeds then add add curry leaves, green chilies let it splutter. Then add ginger garlic paste, allow it to brown slightly. Now add onions, saute for 2 minutes and add green bell pepper. Saute for 2 more minutes and add the tomatoes. Saute till it turns mushy. Now add turmeric, chili powder, coriander powder and pepper powder. Add required salt and mix well.
Now add the chopped parottas and mix well with the masalas. Garnish with coriander leaves.
Beat the eggs well and add the pepper and salt. After sauteing the tomatoes add the eggs, mix it and scramble well. Once it turns nicely fried and blended with the masalas add the chopped parottas and mix well with the egg and masalas. Garnish with coriander leaves.