A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
213cal
8gprotein
44gcarbs
2g
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
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 chapatis.
Hard-boiled eggs simmered in a fragrant and creamy South Indian-style gravy. This rich kurma, made with a blend of coconut, cashews, and aromatic spices, is a perfect side for parotta, chapati, or rice.
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This mangalorean dish is perfect for dinner. With 609.04 calories and 24.580000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
4
Serving size: 1 serving(2 eggs with about 1 cup of kurma gravy)
373cal
16gprotein
16gcarbs
28gfat
Ingredients
8 pcs eggs (large)
3 tbsp vegetable_oil
1 inch cinnamon_stick
4 pcs cloves
3 pods green_cardamom
1 pcs bay_leaf
2 pcs onion (medium, finely chopped)
2 pcs tomato (medium, finely chopped)
0.5 tsp turmeric_powder
1 tsp red_chili_powder (adjust to taste)
1.5 tsp coriander_powder
0.75 tsp garam_masala
1.25 tsp salt (or to taste)
1.5 cup water (plus more for grinding)
2 tbsp coriander_leaves (chopped, for garnish)
0.75 cup grated_coconut (fresh or frozen)
12 pcs cashews
1 tbsp poppy_seeds
1 tsp fennel_seeds
2 pcs green_chili
1 inch ginger
5 cloves garlic
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Create the Kurma Paste
In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes.
Transfer the soaked cashews and poppy seeds (along with the soaking water) to a blender.
Add the grated coconut, fennel seeds, green chilies, ginger, and garlic to the blender.
Blend until you have a very smooth, fine paste, adding a few tablespoons of extra water if needed to help with grinding.
3
Cook the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the finely chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil starts to separate from the mixture.
Stir in the spice powders: turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, stirring continuously, until the raw smell disappears.
4
Build and Simmer the Gravy
Reduce the heat to low-medium and add the ground coconut-cashew paste to the pan. Sauté for 6-8 minutes, stirring frequently to prevent sticking, until the paste thickens and releases its aroma.
Pour in 1.5 cups of water and add salt. Whisk well to combine everything smoothly, ensuring there are no lumps.
Bring the gravy to a gentle simmer over medium heat.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy.
Cover the pan and let the kurma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the gravy.
Stir in the garam masala and cook for one more minute.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving hot with parotta, chapati, or steamed rice.
