Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.
It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.
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About Egg Chapathi
Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.
This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.
When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.
Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.
You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.
I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before.
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Egg Chapathi Ingredients
- Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
- Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
- Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
- Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
- Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
- Pepper powder - This is added for gentle heat. Increase little if you like more spice.
- Salt - Salt is added to taste. Go slow as chapathi already has some salt.
- Oil - Oil is used for tempering. Ghee also work for more flavour.
- Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
- Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
- Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.
How to make Egg Chapathi Step by Step
1.Take the chapathis, tear it roughly and set aside.
2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.
3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.
4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
Serve hot!
Expert Tips
- Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
- Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
- Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn.
- Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
- Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
- Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.
Serving and Storage
Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.
FAQS
1. Can I use fresh chapathi?
Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.
2. Can I skip the egg?
Yes you can skip egg. Add paneer or extra veggies instead.
3. How to make it less spicy?
Reduce green chilli and pepper powder. It will taste mild.
4. Can I use butter instead of oil?
Yes butter work fine. It give richer flavour.
5. How long can I store it?
Store it in fridge for 1 day. Better to eat fresh.
If you have any more questions about this Egg Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Egg Chapathi Recipe | Mutta Chapathi Recipe
Ingredients
- 4 nos chapathi
- 2 nos eggs
- ½ cup onion chopped finely
- ½ cup tomato chopped finely
- ¼ teaspoon fennel seeds powder
- salt to taste
To temper:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- few nos curry leaves
- 1 no green chilli slitted
Instructions
- Take the chapathis, tear it roughly and set aside.
- Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it shrinks and is transparent.
- Then add tomatoes. Sauté for few min then using a masher mash it up, then keep sauteing until it turns mushy.
- Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
- Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
- Switch off and serve Egg chapathi hot!
Notes
- Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
- Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
- Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn.
- Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
- Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
- Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.
geometry dash
I felt very happy while reading this site. This was a really very informative site for me. I really liked it. This was really a cordial post. Thanks a lot!
Meena
Hi sharmi
Nice recipe
Try adding some leftover Kurma veg or nonveeg
So that it tastes more like egg kothu chapati like jithu parotta. Love ur recipes
Iam a new food blogger
Just started a few weeks before
Thank you
Sheba
New recipe.. will try it