Chapati with Aloo Anda Curry

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.

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.

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.

Cook the Gravy Base

• Lower the heat and add the dry spice powders: turmeric, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast them.
• Immediately add the tomato puree and salt. Mix well.
• Cook this masala, stirring occasionally, for 6-8 minutes until it thickens and you see oil separating from the sides of the pan.

Simmer the Curry

• Pour in 375 ml of hot water, stirring to combine everything and scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
• Carefully slide in the sautéed potatoes and eggs.
• Crush the Kasuri Methi between your palms and sprinkle it into the gravy. Stir gently.
• Reduce the heat to low, cover the pan, and let the curry simmer for 10 minutes for the flavors to meld.

Finish and Serve

• Turn off the heat. Stir in the garam masala and most of the fresh coriander leaves.
• Let the curry rest, covered, for 5 minutes before serving.
• Garnish with the remaining coriander leaves and serve hot with roti, naan, or steamed basmati rice.