Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Anda Posto Roti Recipe - Bengali Eggetarian Dinner | CraftMyMeals

Instructions

1
Prepare Eggs and Poppy Seed Paste
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil them. Drain and transfer to an ice bath. Once cool, peel the eggs and make 2-3 shallow slits on each.
- While eggs are boiling, soak the poppy seeds in 1/2 cup of warm water for at least 30 minutes. This helps in grinding them to a smooth paste.
- Drain the soaked poppy seeds and transfer to a grinder jar along with 2 green chillies. Grind to a very fine, smooth paste, adding 1-2 tablespoons of water if necessary.
2
Shallow-Fry the Eggs
- Heat 2 tablespoons of mustard oil in a kadai or pan over medium-high heat until it just begins to smoke.
- Rub the boiled eggs with a pinch of salt and 1/4 teaspoon of turmeric powder.
- Carefully place the eggs in the hot oil and fry for 2-3 minutes, turning occasionally, until they are evenly light golden brown. Remove from the pan and set aside.
3
Cook the Posto Gravy
- In the same pan, add the remaining 2 tablespoons of mustard oil. Reduce the heat to medium.
- Once the oil is hot, add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until fragrant.
- Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
- Reduce the heat to low. Add the poppy seed paste, the remaining 1/4 teaspoon of turmeric powder, and the Kashmiri red chilli powder. Stir continuously and cook for 4-5 minutes until the raw smell disappears and you see oil separating from the paste. Do not overcook or cook on high heat, as it can turn bitter.
- Pour in 3/4 cup of warm water, add the remaining salt and sugar. Mix well and bring the gravy to a gentle simmer.
4
Combine and Finish
- Gently slide the fried eggs into the simmering gravy. Coat them well with the paste.
- Cover the pan and let it cook on low heat for 3-4 minutes, allowing the eggs to absorb the flavors.
- Turn off the heat. For an authentic touch, you can drizzle a teaspoon of raw mustard oil over the curry before serving.
- Let the curry rest for 5 minutes before serving hot with steamed rice.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Anda Posto with Roti

Nutrition per Serving

Recipes in this Meal

1. Anda Posto

Ingredients

2. Roti

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About Anda Posto with Roti

Instructions

Ingredients

Instructions