By Shreya Sarpal
April 3, 2026
Chopped parotta tossed on a hot tawa with eggs, curry leaves, and masala creates that loud, rhythmic street-style dish. Soft bits soak gravy while edges turn slightly crisp, giving every bite contrast.
3 parotta (cut into pieces) 2 eggs 1 tbsp oil 1 chopped onion 1 chopped tomato 1 tsp ginger garlic paste 1 tsp red chilli powder ½ tsp turmeric 1 tsp garam masala Salt to taste A few curry leaves 2 tbsp coriander leaves
Heat oil on a wide tawa, add curry leaves, chopped onion, and ginger garlic paste, then sauté until the onion softens and turns lightly golden.
Add chopped tomato, red chilli powder, turmeric, garam masala, and salt, cooking it down until the masala thickens, darkens slightly, and starts leaving oil at the edges.
Push the masala to one side, crack the eggs directly onto the tawa, scramble quickly, then mix them into the masala while still soft.
Add chopped parotta, then use a flat spatula to repeatedly chop, press, and toss everything together so the layers soak up the masala evenly.
Turn the heat high and keep tossing until bits turn slightly crisp at the edges, then finish with fresh coriander and serve immediately hot.