Akuri spiced scrambled egg with roti recipe
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
Ingredients
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
Each serving contains
- Energy
- 1540kJ 365.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 47.4gProtein 16.5gFibre 2.2g
Method
- 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 thecorianderandchilli. 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.
