Soft, thin, and pliable Indian flatbreads made from whole wheat flour. A daily staple in many Indian households, perfect for scooping up curries and dals. Ready in under 40 minutes!
Prep25 min
Cook15 min
Servings4
Serving size: 1 serving
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Warm Water (Adjust as needed for dough consistency)
1 tsp Ghee (For adding to the dough)
Instructions
1
Prepare the Dough
In a large mixing bowl or 'parat', combine 2 cups of atta and 1/2 tsp of salt.
Gradually pour in the warm water while mixing with your other hand. Continue adding water until the flour comes together into a shaggy dough.
Begin kneading the dough. Use the heel of your hand to push the dough away from you, then fold it back. Knead for 8-10 minutes until the dough is smooth, soft, and pliable. It should not be sticky or stiff.
Add 1 tsp of ghee and knead for another minute to incorporate it fully. This makes the dough even softer.
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.
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2
Divide and Roll the Chapatis
After resting, knead the dough again for 30 seconds.
Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
Take one dough ball, flatten it slightly, and dip it into the dry atta for dusting, coating both sides.
On a clean, flat surface (chakla), use a rolling pin (belan) to roll the dough ball into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it sticks.
3
Cook the Chapatis on a Tawa
Heat a flat pan (tawa or griddle) over medium-high heat. The tawa is ready when you can feel the heat radiating from it when you hold your hand a few inches above.
Place the rolled chapati onto the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the second side for about 30-40 seconds, until light brown spots (chitti) appear.
4
Puff the Chapatis (Phulka)
Method 1 (Direct Flame): Using tongs, carefully remove the chapati from the tawa and place it directly over a medium-high open flame. It should puff up into a ball within seconds. Quickly flip to heat the other side for a moment.
Method 2 (On the Tawa): If you don't have a gas stove, flip the chapati back onto the tawa after cooking the second side. Gently press down on the edges with a clean, folded kitchen towel or a flat spatula. This traps the steam inside, causing it to puff up.
Be careful not to puncture the chapati, or the steam will escape.
5
Finish and Serve
Once puffed, immediately remove the chapati from the heat.
Brush the top with a little ghee (optional) to keep it soft and add flavor.
Place the finished chapati in a cloth-lined container or a chapati box (dabba). Keep it covered to retain heat and moisture.
Repeat the rolling, cooking, and puffing process for the remaining dough balls.
269cal
14gprotein
8gcarbs
20gfat
Ingredients
8 pcs Egg
3 tbsp Coconut Oil
1 tsp Fennel Seeds (Optional, for authentic flavor)
1 large Onion (finely chopped)
2 pcs Green Chili (slit lengthwise)
10 leaves Curry Leaves (from one sprig)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tbsp Black Pepper (coarsely ground)
1 tsp Salt (or to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least one 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 immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. This also makes them easier to peel.
Once cool, peel the eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help absorb the masala.
2
Sauté Aromatics
Heat coconut oil in a wide, non-stick pan over medium heat. Once hot, add the fennel seeds (if using) and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
Add the slit green chilies and curry leaves. Sauté for another minute until the curry leaves turn crisp and fragrant.
3
Cook the Masala
Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Reduce the heat to low. Add the turmeric powder, coarsely ground black pepper, and salt. Stir continuously for 30 seconds to toast the spices without burning them.
4
Fry the Eggs
Gently place the halved eggs into the pan, yolk-side down, in a single layer.
Allow them to fry undisturbed for 2-3 minutes on low-medium heat. This creates a delicious, slightly crispy layer on the yolk.
Carefully flip the eggs and let the other side cook for another 1-2 minutes, ensuring they are well-coated with the masala.
5
Garnish and Serve
Sprinkle the garam masala over the eggs and gently toss to combine.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve immediately while hot.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
