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  • Writer's pictureDina Begum

spicy scrambled eggs with roti

I've been feeling like getting away and very nearly went off to Paris on the Eurostar - twice. Very nearly twice is not good. The joys of being within such close proximity to Paris make it all the harder to not go or at least dream of it. I fancied dressing up in French style outfits and eating macarons in a pretty little cafe and going to the Louvre at a very leisurely pace, with no distractions or cumbersome individuals raining on my parade. So I very nearly booked it. On one occasion I missed out on my chosen day and on another I had a possible commitment so I didn't want to risk being in Paris (as if that could ever be a bad thing). Fresh almond croissants, Paris Brest, millefeuille, chocolate eclaires, palmiers...

So there I was last week, feeling sorry for myself and suddenly my friend F tells me that she's coming to visit and this news transformed my week into a mini holiday - or to be more precise a staycation. I was over the moon! We ate pizza and pancakes and biryani, talked into the early hours and ate some more. By evening the next day I’d fallen asleep after not having slept for over 24 hours and then we had a leisurely breakfast before she had to head home. Then the next day I met up for tea and dinner with my friend S and on Saturday night I actually had my first Saturday night out in ages with my other friend S (yes, I know I've transformed after an alien abduction.) And because we breakfasted like we were on holiday I made these rotis – a type of flatbread and spicy Bengali style scrambled eggs. Just to make my staycation last a little longer. Add a cup of masala chai and this breakfast transforms from delicious to heavenly. 

Ingredients (serves 2)

For the rotis

110g plain flour (plus more for dusting)

Enough water to form soft dough (about 10tbs)

1 tbs oil

Large Pinch salt

Oil to grease the pan

For the scrambled eggs

4 medium free range eggs

30ml milk

1 small onion finely sliced

1 tsp Bengali five spice (panch phoron)

1 tsp salt

1/4 ground black pepper

1/4 tsp turmeric

1/2 tsp cumin

1/2 tsp garam masala

1 green chilli chopped

Small handful of fresh chopped coriander (optional)

2 tbs oil


Prepare the dough for the rotis by mixing the flour, salt and water together in a bowl to form a soft dough (it should be slightly sticky). Knead well and divide into 4 portions.

Generously flour a surface and roll out a piece of dough between your palms into a ball and then place on the floured surface and turn over so that both side are dusted. With a rolling pin roll out into a thin disc, rolling away from yourself and and turning over 2-3 times. The roti should be 8-9 inches in diameter.

Lightly grease a frying pan or griddle pan on high-medium heat. Carefully place the roti on the pan and then reduce to low-medium heat and let it cook for about 45 seconds before flipping over with tongs or a spatula. Cook for a further 1 minute. At this point the roti should puff up. Flip over again and cook for another 45 seconds or so until both sides look even and lightly browned. Repeat for the next 3. 

For the scrambled eggs whisk eggs with milk, salt, ground spices and coriander. Set aside.

Heat up 2 tbs oil in a frying pan and on medium heat add the sliced onions and chilli and Bengali five spice. Sautee until translucent – about 1 minute. At this point turn the heat to low-medium and add the egg mixture. Use a spatula and gently fold and scramble eggs until cooked, being careful not to overmix. This should take about 1-2 minutes. Serve with roti on the side or as a wrap and enjoy! 

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