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.
- 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.
- 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.
- 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.
- 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 yogurt, 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 which you can use to scoop up the eggs.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.