Atta Chakuli with Anda Masala

Heat the Tawa

• Place a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Allow it to heat up properly for about 2-3 minutes.
• To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the tawa is at the right temperature.
• Lightly grease the tawa with about 1/4 teaspoon of ghee using a silicone brush or a piece of onion.

Cook the Chakuli

• Stir the batter well before making each chakuli, as the flour tends to settle at the bottom.
• Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
• Working quickly, spread the batter outwards in a circular motion using the back of the ladle to form a thin pancake, about 6-7 inches in diameter.
• Drizzle about 1/2 teaspoon of ghee around the edges and a little on top.
• Cook for 1-2 minutes on medium heat, or until the top surface looks dry and the edges begin to crisp up and lift from the tawa.
• Carefully slide a spatula underneath and flip the chakuli. Cook the other side for another 45-60 seconds until light golden-brown spots appear.

Repeat and Serve

• Remove the cooked chakuli from the tawa and place it in a casserole dish or on a plate.
• Repeat the process with the remaining batter, lightly greasing the tawa before each chakuli.
• Serve Atta Chakuli hot with traditional Odia accompaniments like Dalma, Ghuguni, or Alu Tarkari (potato curry).

Cook the Tomato Masala

• Add the tomato puree to the pan.
• Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
• Mix everything well and cook the masala on medium-low heat for 5-7 minutes. Stir occasionally until the mixture thickens and you see oil separating at the edges.

Simmer the Curry

• Pour in 1.5 cups of warm water and stir well, scraping any bits stuck to the bottom of the pan.
• Bring the gravy to a boil, then reduce the heat to a simmer.
• Crush the kasuri methi between your palms and add it to the gravy along with the garam masala.
• Gently slide the sautéed eggs into the simmering gravy.
• Cover the pan and let it simmer for 5-7 minutes, allowing the eggs to absorb the rich flavors of the curry.

Garnish and Serve

• Turn off the heat and garnish generously with freshly chopped coriander leaves.
• Let the Anda Masala rest for 5 minutes for the flavors to meld together.
• Serve hot with fresh rotis, naan, parathas, or steamed basmati rice.