Shred the paranthas into small pieces

Heat oil in a wok and temper with cumin,chilli and curry leaves

As the seeds splutter, add onions and sauté until they turn translucent

Add ginger garlic paste and sauté until aromat

Next, add the tomatoes and dry spices

Add a dash of wash and cook covered till tomatoes soften

Once done, crack an egg into the mixture and add salt

Mix well until the egg is scrambled

Add the curry powder and shredded paranthas

Mix well and cook till paranthas absorb all the flavours and soften too

Before taking off heat, add the lemon juice and coriander leaves

Mix and serve right away.Enjoy!

Tip: avoid using green chilli incase if cooking for kids