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Akuri spiced scrambled egg with roti  recipe

Akuri spiced scrambled egg with roti recipe

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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. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 365 calories / serving
  • Healthy
  • Vegetarian


For the rotis (makes 8-10)

  • 215g self-raising flour
  • ½ tsp salt
  • 1 tbsp sunflower oil, plus extra for brushing

For the scrambled eggs

  • 6 eggs
  • 2 tbsp fat-free yogurt
  • 1 tsp butter
  • 2.5cm (1in) piece root ginger, grated
  • 1 tsp garam masala
  • 1 green chilli, sliced, de-seeded if you prefer a milder taste
  • 4 spring onions, sliced, green and white parts separated
  • 1 tbsp coriander leaves
  • ½ lime, cut into wedges
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 17%
  • Sugars

    1g 1%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 47.4g Protein 16.5g Fibre 2.2g


  1. First, make the rotis. Put the self-raising flour and salt in a bowl. Drizzle over the sunflower oil and gradually add about 125-150ml cold water, enough to form a dough that feels soft but not sticky when pressed. Knead for a few mins until smooth. Clean out the bowl, then lightly oil it. Put the dough inside, cover with clingfilm and leave to rest for 30 mins.
  2. Divide the dough into 8-10 small balls. Using a lightly oiled rolling pin, roll each one out onto a lightly oiled surface, making a rough circle about 2mm thick. Lay on a sheet of nonstick baking paper, cover and leave to rest for 10 mins.
  3. Heat a non-stick frying pan. Taking each roti in turn, brush with sunflower oil and cook on a medium heat for 1-2 mins on each side until golden and puffed up slightly. Wrap the rotis in a clean tea towel to keep them warm while you cook the remaining rotis and the scrambled egg.
  4. 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.
  5. Stir in the rest of the yogurt, the green parts of the spring onions and most of the coriander. Divide equally between the plates.
  6. Scatter over the rest of the coriander and chilli. Squeeze over the lime wedges and serve with warm rotis which you can use to scoop up the eggs.

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.

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