Egg Fried Chapati (Sappathi) – Quick Indian Breakfast

Ingredients

• 3 pieces Chapatis (leftover) (cut into small bite‑size pieces)
• 2 tbsp Vegetable oil (neutral cooking oil)
• 0.5 tsp Mustard seeds (whole seeds)
• 0.5 tsp Cumin seeds (whole seeds)
• 1 piece Green chili (slit lengthwise)
• 5 sprigs Curry leaves (fresh)
• 1 medium Onion (thinly sliced)
• 1 tsp Ginger‑garlic paste (store‑bought or homemade)
• 1 medium Tomato (diced)
• 0.25 tsp Turmeric powder (ground)
• 1 tsp Red chili powder (adjust to heat preference)
• 0.5 tsp Garam masala (ground)
• 0.25 tsp Black pepper (ground)
• 0.5 tsp Salt (to taste)
• 2 tbsp Water (to deglaze)
• 2 large Eggs (beaten)
• 1 handful Fresh coriander leaves (chopped)

Instructions

1. Prepare chapati pieces

   Take 3 leftover chapatis and cut them into small bite‑size squares or strips.

   Time: PT2M

2. Temper spices

   Heat the skillet over medium heat, add oil, then add mustard seeds, cumin seeds, the slit green chili, and curry leaves. Fry until the seeds start to crackle.

   Time: PT2M

   Temperature: medium heat

3. Sauté onions

   Add the thinly sliced onion to the pan and fry, stirring frequently, until golden brown.

   Time: PT3M

   Temperature: medium heat

4. Add ginger‑garlic paste

   Stir in 1 tsp ginger‑garlic paste and fry for about a minute until the raw aroma disappears.

   Time: PT1M

   Temperature: medium heat

5. Cook tomatoes

   Add the diced tomato and sauté until it softens and the oil begins to separate.

   Time: PT2M

   Temperature: medium heat

6. Spice it up

   Sprinkle turmeric, red chili powder, garam masala, black pepper, and salt. Mix well to coat the mixture evenly.

   Time: PT1M

   Temperature: medium heat

7. Deglaze and simmer

   Add 2 tbsp water, cover the pan, and let it cook for about 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Add eggs

   Beat the two eggs in a bowl, pour them into the pan, and scramble gently until they are just set.

   Time: PT2M

   Temperature: medium heat

9. Combine chapati pieces

   Add the cut chapati pieces to the pan, toss everything together and fry for another 2 minutes until the chapatis are heated through and coated with the spiced egg mixture.

   Time: PT2M

   Temperature: medium heat

10. Finish and serve

    Stir in chopped coriander leaves, taste and adjust salt if needed, then transfer to a serving plate.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Chapatis (leftover): tortillas, flatbread
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Green chili: jalapeño
• Instead of Onion: shallot
• Instead of Ginger‑garlic paste: fresh minced ginger and garlic
• Instead of Tomato: canned diced tomato
• Instead of Red chili powder: paprika
• Instead of Garam masala: curry powder
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Eggs: tofu scramble
• Instead of Fresh coriander leaves: parsley

Equipment Needed

• Non‑stick skillet or frying pan
• Spatula or wooden spoon
• Chef’s knife
• Cutting board
• Measuring spoons
• Small mixing bowl
• Serving plate

Critical Steps — Do Not Skip

• Tempering mustard and cumin seeds until they crackle.
• Cooking the eggs just until set to keep them soft.
• Ensuring the chapati pieces are evenly coated and heated without becoming soggy.

Chef Tips from the Video

• Use day‑old chapatis; they hold up better to frying.
• Add a pinch of kasuri methi (dried fenugreek leaves) for extra aroma.
• Adjust the number of green chilies to suit your heat preference.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on a skillet.

Freezer: Not recommended – texture of chapatis changes when frozen.

Room temperature: Best eaten immediately; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• Pre‑cut chapatis and store them in a sealed bag for up to 2 days.
• Prepare the spice mix (turmeric, chili powder, garam masala, pepper, salt) in advance and keep it in an airtight jar.