Prue Leith’s Warm Chapattis with Masala Scrambled Eggs


How do we like our eggs? Scrambled, spiced and served in a warm home-made chapatti, please! Try Prue’s Indian-inspired recipe that’s far too tasty to only be eaten at breakfast.

Made using our Prue’s World All-Purpose Flat Pan.


For the chapattis

  • 150g wholemeal flour
  • 150g plain flour, plus extra to dust
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 210ml hot water     

For the masala scrambled eggs

  • 1 tbsp butter
  • 1 small red onion, peeled, halved and sliced lengthways
  • ½ small green chilli, sliced
  • ½ garlic clove, minced
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • 8 large eggs, beaten
  • Salt and ground black pepper
  • 2 vine tomatoes, deseeded and finely diced
  • 1 tbsp fresh coriander, roughly chopped


  1. To make the chapattis, mix both flours and the salt in a bowl. Mix in the oil and ¾ of the hot water, adding more water if needed to make a soft but not sticky dough. Knead for 8-10 minutes until soft and stretchy, then turn out onto a lightly floured surface. Cover and rest for 10 minutes.
  2. Divide the dough into 8 balls. Roll each ball to 16cm diameter.
  3. Heat your All-Purpose Flat Pan on a medium to high heat and cook one chapatti for 30-40 seconds on each side. When it puffs up, press down with a spatula and cook for another 10 seconds on each side. Remove from the pan and keep warm on a plate covered with a tea towel. Repeat until all chapattis are cooked.
  4. For the eggs, melt the butter in a frying pan over a medium heat. Add the onion, chilli and garlic and fry until soft but not coloured.
  5. Add the garam masala and turmeric and cook for 1 minute. Reduce the temperature to low, add the eggs and season with salt and pepper. Cook for 2-3 minutes, stirring until the eggs are a soft, scrambled consistency.
  6. Fold in the tomatoes and coriander and serve the eggs on top of the warm chapattis.