Chapati with Egg Korma

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.

Build the Korma Gravy

• Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
• Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
• Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.

Simmer and Finish

• Gently slide the pricked, hard-boiled eggs into the simmering gravy.
• Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
• Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
• Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.