STEP 1.Take the leftover parottas and tear it into pieces.
STEP 2.Keep the shredded parotta pieces aside.
STEP 3.Heat oil in heavy bottom pan, add the curry leaves, green chillies and chopped onions and saute.
STEP 4.Add ginger and garlic paste. Then add turmeric powder and chili powder. Saute for few minutes.
STEP 5.Beat the eggs lightly with little salt. Add the beaten eggs into the mixture and mix well.
STEP 6.Once the eggs becomes a scramble, add garam masala powder.
STEP 7.Now add shredded parotta pieces. Add salt to taste and stir well to combine all together.
STEP 8.Garnish it with lemon juice and fresh coriander leaves.
Nutrition value
11
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
2g
Fiber
< 1g
MacroNutrients
Carbs
2g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
6mg
Iron
< 1mg
Vitamin A
19mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
4mcg
Vitamin B12
0mcg
Vitamin C
2mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
6mg
Manganese
< 1mg
Phosphorus
10mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment