EGG KOTHU PAROTTA

• 
  
• 
  
• Parotta                                  5_6nos
• Onions                                  1no
• Ginger and garlic                   1teaspoon(chopped)
• Green chillies                        1no
• Red chilly                             1no
• Mustard seeds                      3/4teaspoon
• Cumin seeds                        1/2teaspoon
• Curry leaves                        1/4cup
• Corriander leaves                1/4cup
• Chilli powder                      1/2teaspoon
• Garam masala                     1/2teaspoon
• Salt                                     1/2teaspoon
• Pepper powder                   1/2teaspoon
• Oil                                      3tbsp
• Water                                  1/2cup
• EGG                                    3nos
• Left over chicken gravy

Chop up the porottas .

To a wide thick bottomed vessel on fire pour in some oil and splutter some mustard seeds, cumin seeds, red chillies and curry leaves. 

To this add in onions,ginger,garlic and green chillies and saute  well until translucent.
Then add in all the masalas and salt and saute again. If you have any left over chicken gravy just add a little to this, it's just 👌. To this add in some water and let them boil. Now add in the chopped parottas and saute well. 

Finally beat up the eggs with little salt and pour over the porottas evenly. Again mix them well until the eggs get cooked and the parottas has a crunchiness.You can mix it,beat it and chop it continuously.
Once its done garnish them with few corriander leaves and serve with some raita.