Chapati Egg Scramble Recipe – Quick Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Chapati Egg Scramble Recipe – Quick Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… chaotic. Between getting ready and tackling the day, a quick, satisfying breakfast is a must. And honestly, this Chapati Egg Scramble has become my absolute go-to. It’s a fantastic way to use up leftover chapati, and it’s packed with flavour. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any egg scramble. It’s a delightful fusion of textures and tastes – the slightly chewy chapati, the fluffy eggs, and that lovely tempering of spices. It’s ready in under 20 minutes, super easy to make, and incredibly satisfying. Plus, it’s a brilliant way to reduce food waste!

Ingredients

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

• 4 chapati (Indian flatbread)
• 2 eggs
• ½ cup chopped onion
• ½ cup chopped tomato
• ¼ teaspoon fennel seeds powder (saunf)
• Salt to taste
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• A few curry leaves
• 1 green chilli, chopped

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Chapati (Indian Flatbread) – Types & Freshness

You can use any type of chapati you like – whole wheat, atta, or even a slightly thicker paratha. Leftover chapati works perfectly for this, but if you’re making them fresh, that’s amazing too! Slightly stale chapati actually holds up better in the scramble.

Eggs – Quality & Source

I always recommend using good quality, fresh eggs. Free-range eggs give a richer colour and flavour, but honestly, any eggs you have on hand will do.

Fennel Seeds Powder – Flavor Profile & Regional Uses

Fennel seeds (saunf) add a beautiful subtle sweetness and anise-like flavour. It’s commonly used in Indian cooking, especially in North Indian cuisine. If you don’t have powder, you can lightly crush the seeds yourself.

Mustard Seeds – Varieties & Tempering Techniques

Black mustard seeds are what we’re using here. Tempering (or tadka) is a key technique in Indian cooking – heating the seeds in oil releases their flavour and aroma. Be careful, they pop!

Curry Leaves – Fresh vs. Dried & Aromatics

Fresh curry leaves are always best. They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear the chapati into rough, bite-sized pieces and set them aside. Don’t worry about making them perfect – rustic is good!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready.
3. Add the curry leaves and chopped green chilli. Sauté for just a few seconds until fragrant.
4. Now, toss in the chopped onions and cook until they become translucent and softened.
5. Add the chopped tomatoes and cook until they become mushy, mashing them a little with the back of your spoon as they cook.
6. Stir in the fennel seeds powder. This smells amazing, right?
7. Crack in the eggs and add a pinch of pepper powder. Scramble everything together until the eggs are cooked through.
8. Finally, add the torn chapati pieces and toss everything together until the chapati is evenly coated with the egg mixture.
9. Serve hot! A sprinkle of fresh coriander (cilantro) adds a lovely freshness, if you like.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches for best results.
• Adjust the amount of green chilli to your spice preference.
• For a richer flavour, add a knob of butter along with the oil.

Variations

This recipe is super versatile! Here are a few ideas:

Vegan Chapati Egg Scramble Adaptation

My friend, Priya, is vegan and loves this with crumbled tofu instead of eggs! Just crumble firm or extra-firm tofu and add it to the pan after the onions and tomatoes. Season with turmeric for a nice colour.

Gluten-Free Chapati Egg Scramble (Chapati Substitute)

If you need a gluten-free option, use gluten-free roti or even leftover rice instead of chapati. It won’t be exactly the same, but still delicious!

Spice Level Adjustments

Love it hot? Add a pinch of red chilli powder or a finely chopped serrano pepper. Prefer it milder? Skip the green chilli altogether.

Festival/Brunch Adaptation – Adding Vegetables

For a more substantial brunch, add some chopped bell peppers, mushrooms, or spinach along with the onions and tomatoes.

Serving Suggestions

This Chapati Egg Scramble is fantastic on its own, but it also pairs well with:

• A side of yogurt (dahi)
• A cup of chai (Indian tea)
• A sprinkle of chaat masala for extra zing

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

What is the best way to reheat leftover Chapati Egg Scramble?

I recommend reheating it in a pan over medium heat, stirring occasionally, until heated through. You can add a splash of water to prevent it from drying out.

Can I use store-bought chapati for this recipe?

Absolutely! Store-bought chapati works perfectly fine, especially if you’re short on time.

What other spices can I add to enhance the flavour?

Turmeric powder, cumin powder, or a pinch of garam masala would all be lovely additions.

Is this recipe suitable for a quick weeknight meal?

Definitely! It’s ready in under 20 minutes, making it perfect for busy weeknights.

How can I make this recipe ahead of time for a busy morning?

You can chop the onions and tomatoes the night before and store them in the fridge. That will save you a few minutes in the morning!