A spicy, healthy scrambled egg dish from India. Spring onions, ginger, fresh coriander and chilles are added to softly scrambled eggs, served with warm rotis. You can even have a go at making your own rotis with our simple recipe, below.
- Beat the eggs lightly with half the yogurt and some salt and black pepper.
- Heat the butter in a medium non-stick frying pan. Once foaming add the ginger, garam masala, most of the chilli and the white spring onions, and soften for a minute.
- Tip in the eggs and let the mixture sit without stirring for 20 seconds. Then, using a spatula, gently stir the egg, bringing the outside mixture into the middle of the pan. Repeat until the eggs are softly set.
- Stir in the rest of the yoghurt, the green parts of the spring onions and most of the coriander. Divide equally between the plates.
- Scatter over the rest of the coriander and chilli. Squeeze over the lime wedges and serve with warm rotis [see recipe below] which you can use to scoop up the eggs.
How to make roti: Make your own rotis
To prepare: 1 hour
To cook: 30 mins
Makes: 8-10 small roti
Put 215g (7 1/2oz) self-raising flour and 1/2 teaspoon salt in a bowl. Drizzle over 1 tablespoon sunflower oil and gradually add about 125-150ml (4-5fl oz) cold water, enough to form a dough that feels soft but not sticky when pressed.
Knead for a few minutes until smooth. Clean out the bowl, then lightly oil it. Put the dough inside and cover with clingfilm, leave to rest for 30 minutes. Divide the dough into 8-10 small equal balls, then using a lightly oiled rolling pin, roll each one out onto a lightly oiled surface, making a rough circle about 2mm (1/8in) thick.
Lay on a sheet of nonstick baking paper, cover and leave to rest for 10 minutes. Heat a non-stick frying pan. Taking each roti in turn, brush with sunflower oil and cook on a medium heat for 1-2 minutes on each side until golden and puffed up slightly. To keep the rotis warm, wrap in a clean tea towel and continue cooking.
See more Breakfast recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.