Indian Masala Scrambled Eggs with Cilantro Chapati

Ingredients

• 6 large eggs, room temperature for better texture
• 2 tbsp plain yogurt, adds richness and tang
• 1 medium yellow onion, thinly sliced
• 1 whole green chili, minced, seeds optional for heat level
• 1/4 cup fresh cilantro, finely chopped, divided
• 1/2 tsp cumin seeds, whole seeds
• 1/2 tsp coriander seeds, whole seeds
• 1/4 tsp turmeric powder, ground
• 3 tbsp ghee or clarified butter, traditional Indian cooking fat
• 1 pinch sea salt, to taste
• 1 pinch black pepper, freshly ground, to taste
• 1 cup whole wheat flour, for chapati dough
• 1/2 tsp salt, for dough
• 1/3 cup warm water, approximately, for dough

Instructions

1. 1

   Prepare chapati dough first: Mix flour and salt in a bowl. Add warm water gradually, stirring until a soft dough forms. Knead 5-6 minutes until smooth and elastic. Cover and let rest 15 minutes.

2. 2

   Toast cumin and coriander seeds in a dry skillet over medium heat for 30 seconds until fragrant. Grind coarsely in a mortar and pestle or spice grinder.