Chapati Egg Recipe – Quick Roti & Egg Fry with Green Chillies

Last Updated on 2 months by Neha Deshmukh

Chapati Egg Recipe – Quick Roti & Egg Fry with Green Chillies

Hey everyone! If you’re anything like me, you always have a few leftover chapatis hanging around. And honestly, sometimes the thought of repurposing them feels a little… daunting? Well, I’ve got the perfect solution! This Chapati Egg Fry is a super quick, incredibly tasty way to turn those leftover rotis into a satisfying meal. It’s a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a lifesaver on busy mornings or when you just want something comforting and quick. It’s ready in under 15 minutes, uses minimal ingredients, and is seriously flavourful. Plus, it’s a fantastic way to reduce food waste – win-win! It’s a little spicy, a little crispy, and totally addictive.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 8 Chapati/Roti pieces
• 2 teaspoon peanut oil (about 10ml)
• 2 onions, chopped
• 3 green chillies, chopped
• 1 sprig curry leaves
• 0.5 teaspoon salt (about 2.5g)
• 2 eggs
• 1 teaspoon black pepper powder (about 5g)
• 4 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Chapati/Roti – Using Leftovers & Regional Variations

This recipe is all about using up leftover chapatis or rotis. Day-old ones work best, as they hold their shape better when fried. But honestly, even slightly stale ones are perfect! Different regions in India have different types of flatbreads – feel free to experiment with paratha or even puri if you’re feeling adventurous.

Peanut Oil – Alternatives & Flavor Profile

I love using peanut oil for that lovely, slightly nutty flavour. But if you don’t have it, you can easily substitute with vegetable oil, sunflower oil, or even coconut oil. Just be aware that the flavour will change slightly.

Green Chillies – Adjusting Spice Levels

Green chillies bring a lovely kick! I use around 3 for a good level of heat, but you can adjust this to your liking. Remove the seeds for a milder flavour, or add more for extra spice.

Curry Leaves – Fresh vs. Dried & Regional Significance

Fresh curry leaves are the best – they have such a wonderful aroma. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are a staple in South Indian cuisine and add a unique flavour that’s hard to replicate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your leftover chapatis into small, bite-sized pieces and set them aside. This makes them easier to mix with the eggs and get crispy.
2. Heat the peanut oil in a pan over medium heat. Once hot, add the chopped onions, curry leaves, and green chillies. Season lightly with salt – remember, the chapatis already contain some salt! Sauté until the onions soften and turn translucent, about 3-5 minutes.
3. Now for the fun part! Crack the eggs directly into the pan, right on top of the onions. Immediately add the chapati pieces. Sprinkle with black pepper powder.
4. Stir continuously for about 5 minutes. You want the eggs to set and the chapati bits to turn golden brown and crispy. Don’t be afraid to get in there and really mix it all up!
5. Finally, mix in the fresh coriander leaves. Give it one last stir, and then serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook it in two batches to ensure everything gets crispy.
• For extra flavour, add a pinch of turmeric powder along with the salt.
• Keep stirring! This prevents the eggs from sticking and ensures even cooking.

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• My friend Priya adds a sprinkle of red chilli powder for an extra fiery kick.
• My family loves adding a squeeze of lemon juice at the end for a bit of brightness.
• I sometimes add a dash of garam masala for a more complex flavour.

Vegan Adaptation

To make this vegan, simply replace the eggs with a chickpea flour (besan) batter. Whisk together 1/2 cup besan with 1/2 cup water, a pinch of turmeric, and some salt. Pour this into the pan instead of the eggs.

Gluten-Free Adaptation (Chapati Substitute)

If you need a gluten-free option, use gluten-free roti or flatbread. There are some great store-bought options available now, or you can make your own using gluten-free flour blends.

Spice Level Adjustment

Adjust the number of green chillies to control the spice level. You can also add a pinch of cayenne pepper for extra heat.

Quick Breakfast Variation

Add some crumbled paneer or leftover cooked vegetables for a more substantial breakfast.

Serving Suggestions

This Chapati Egg Fry is delicious on its own, but it’s even better with a side of:

• Your favourite chutney (mint-coriander or tamarind chutney are great choices)
• A cooling yogurt dip (raita)
• A simple salad

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave, but it won’t be quite as crispy.

FAQs

Let’s answer some common questions!

Can I use other types of flatbread besides chapati?

Absolutely! You can use roti, paratha, or even puri. Just adjust the cooking time accordingly.

How can I make this recipe ahead of time?

You can chop the onions, chillies, and coriander ahead of time. But it’s best to cook the dish just before serving for the best texture.

What is the best way to adjust the spice level?

Start with fewer green chillies and add more to taste. You can also remove the seeds from the chillies for a milder flavour.

Can I add vegetables to this recipe?

Definitely! Feel free to add chopped onions, tomatoes, bell peppers, or any other vegetables you like.

Is this a good recipe for using up stale chapatis?

Yes! It’s the perfect way to use up those leftover chapatis and prevent food waste.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!