Chapati with Green Peas Egg 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 Masala (7 minutes)

• Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
• Immediately add the tomato puree and salt. Mix well.
• Increase the heat to medium and cook the masala for 5-6 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the mixture.

Simmer the Curry (10 minutes)

• Add the green peas to the masala and stir to combine.
• Pour in 1.5 cups of hot water and stir well, scraping the bottom of the pan. Bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to cook through and the gravy to thicken.
• Gently place the fried eggs into the simmering gravy.

Finish and Garnish (3 minutes)

• Sprinkle the garam masala over the curry. Crush the kasuri methi between your palms and add it to the pan.
• Stir gently to combine everything and let it simmer for another 2-3 minutes, allowing the eggs to absorb the flavors of the gravy.
• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed basmati rice.