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
< 1 g Fat
< 1 g Protein
2 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
6 mg
Iron
1 mg
Vitamin A
19 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
4 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
6 mg
Manganese
0 mg
Phosphorus
10 mg
Selenium
0 mcg
Zinc
0 mg
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
