Soft scrambled eggs on flaky roti prata, hot smoked trout, a spoon of dal, and Bombay Chilli Crunch doing exactly what the jar was built for. The crispy chickpeas and curry leaves make it taste like you were up early.
25 mins. Serves 2.
Ingredients
- 4 Eggs
- 2 Roti prata, the flaky Singapore style, frozen is fine
- 150g Hot smoked trout or salmon
- 1 cup Cooked dal or lentils, see Bombay Crunch Dal
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 1 tbsp Butter
- Microgreens, a handful
- ½ Lemon
Method
- Roti prata into a dry pan over medium high heat. Two minutes a side, until it puffs, blisters and the layers separate.
- Off the heat, scrunch each one once between your hands. That is what opens the flakes, and it is the whole reason to use prata over a plain roti.
- Soft scramble the eggs in the butter over low heat. Pull them just before they set.
- Warm the dal and spoon it onto the prata. Eggs piled on, trout flaked over.
- Spoon 2 dessertspoons of Plateit Bombay Chilli Crunch across. Microgreens, a squeeze of lemon.
No dal made: a drained tin of brown lentils warmed with a teaspoon of cumin and a knob of butter gets you there in four minutes.
Do this: The crunch goes on at the end, off the heat. Cooking it softens the chickpeas and dulls the curry leaves.
