Egg Bhurji with Akki Roti

Ingredients

• 2 cup Rice Flour (Fine variety is recommended)
• 1 large Onion (finely chopped)
• 3 piece Green Chili (finely chopped, adjust to taste)
• 0.5 cup Dill Leaves (fresh, finely chopped)
• 0.25 cup Coriander Leaves (fresh, finely chopped)
• 0.25 cup Fresh Coconut (grated, optional but recommended)
• 1 tsp Cumin Seeds
• 1 tsp Salt (or to taste)
• 1.5 cup Hot Water (approximate, for kneading)
• 3 tbsp Oil (for greasing and cooking)

Instructions

1. 1

   Prepare the Dough (5-7 minutes)

   • In a large mixing bowl, combine the rice flour, cumin seeds, and salt. Mix them well.
   • Add the finely chopped onion, green chilies, dill leaves, coriander leaves, and grated coconut. Use your fingertips to rub the vegetables into the flour, which helps release their moisture and flavor.
   • Gradually pour in the hot water, mixing with a spoon initially. Once the mixture is cool enough to handle, knead for 2-3 minutes to form a soft, pliable, and non-sticky dough.
   • The dough should be soft like chapati dough, not too stiff or too loose. Cover with a damp cloth and let it rest for 10 minutes.
2. 2

   Shape the Rotis (10 minutes)

   • Divide the rested dough into 8 equal-sized balls and smooth them out.
   • Grease a piece of parchment paper, a banana leaf, or a zip-lock bag with a few drops of oil.
   • Place one dough ball in the center. Dip your fingers in a small bowl of water to prevent sticking.
   • Gently pat and press the dough outwards in a circular motion to form a thin, even roti, about 5-6 inches in diameter. If the edges crack, simply pinch them back together.
   • Make a small hole in the center of the roti. This traditional technique helps it cook evenly and become crispier.