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
- 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.
- Divide the dough into 8 balls. Roll each ball to 16cm diameter.
- 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.
- 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.
- 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.
- Fold in the tomatoes and coriander and serve the eggs on top of the warm chapattis.
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