*Cooked parotta’s -1 packet (usually cooked is good than raw ones. one pack may contain 5 0r 6 Parotta’s)
*Onion big size finely chopped -1 (more the onion more the taste is)
*Tomatoes medium size -2 (chop finely)
*Chilli powder- 1/2 to 1 tsp
* Turmeric powder -1/2 tsp
* Salt and oil as needed
* Curry leaves and corriander leaves chopped
* Eggs – 5 (almost one egg for one parotta)
Heat the parotta’s and cut/tear it into very small bits and pieces with hand .
Pour 3 to 4 tsp oil in kadai.Heat it then add finely chopped onions and tomotes. Again how finely you are chopping is proportional to the taste.
Fry them well for 5 to 10 mins
Then break the eggs and pour in that masala and mix well in the masala
Finally add the parotta’s into it. Mix them all well .Cook them for another 5 mins
Vegeterians can subsitute egg with CABBAGE OR CAULIFLOWER tastes really good.You can say as CAULIFLOWER PARATA/CABBAGE parata . In that case while frying onion and tomatoes in step 2 you need to add chopped cauliflower/Cabbage and sprinkle some water and let it to cook until cauliflower is done. Then add the parota pieces and mix well.