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 Tarkari with Roti - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Eggs
- Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
- Peel the eggs carefully. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy flavors.
- Optional: Heat 1 tbsp of oil in the pan and shallow fry the peeled eggs for 2-3 minutes until they develop light golden-brown spots. Set aside.
2
Sauté the Masala Base
- Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
- Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
3
Add Spices and Create the Gravy
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir well and cook for 30-45 seconds until the spices are fragrant.
- Slowly pour in 1.5 cups of hot water, stirring continuously to avoid lumps. Bring the gravy to a gentle boil.
- Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld together.
4
Finish and Garnish the Curry
- Gently slide the prepared hard-boiled eggs into the simmering gravy.
- Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, followed by the garam masala.
- Stir gently to combine. Cover and simmer for another 2-3 minutes, allowing the eggs to soak up the flavors.
- Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the best taste.

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 Tarkari with Roti

Nutrition per Serving

Recipes in this Meal

1. Anda Tarkari

Ingredients

2. Roti

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About Anda Tarkari with Roti

Instructions

Ingredients

Instructions