Name: Chapati
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type); 0.5 tsp Salt; 1 tsp Ghee (For adding to the dough (optional))

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Egg Drop Curry Recipe (Shiryachi Amti) - Maharashtrian Dinner | CraftMyMeals

Instructions

1
Prepare the Masala Paste (approx. 12 minutes)
- In a pan over low-medium heat, dry roast the grated coconut until it turns fragrant and light golden brown. Transfer to a plate and set aside.
- In the same pan, heat 1 tbsp of oil. Add the thinly sliced medium onion and sauté until it turns deep golden brown and caramelized.
- Add the garlic cloves and ginger piece, and sauté for another minute until fragrant.
- Allow the mixture to cool completely. Transfer the roasted coconut, onion mixture, ginger, and garlic to a grinder. Add a few tablespoons of water and grind to a very smooth paste.
2
Create the Curry Base (approx. 8 minutes)
- Heat the remaining 2 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the mustard seeds. Once they begin to splutter, add the cumin seeds and let them sizzle for 30 seconds.
- Add the finely chopped small onion and sauté until it becomes soft and translucent, about 3-4 minutes.
- Add the finely chopped tomato and cook until it turns soft and mushy, and oil starts to release from the sides, about 4-5 minutes.
3
Cook the Masalas (approx. 7 minutes)
- Lower the heat and add the turmeric powder, red chili powder, and goda masala. Sauté for one minute, stirring continuously to prevent burning.
- Add the ground coconut-onion paste to the pan. Mix well and cook for 5-7 minutes, stirring occasionally. The paste will darken, and you'll see oil separating from the masala.
4
Simmer and Drop the Eggs (approx. 8 minutes)
- Pour in 2.5 cups of warm water and add salt. Stir well to combine everything.
- Bring the curry to a rolling boil, then immediately reduce the heat to a gentle simmer.
- Carefully crack one egg at a time into a small bowl and gently slide it into the simmering curry. Create some space between each egg.
- Do not stir the curry after adding the eggs to allow them to set properly.
5
Poach and Garnish (approx. 8 minutes)
- Cover the pan with a lid and let the eggs poach on low heat for 7-8 minutes. The whites should be firm, and the yolks cooked to your liking (runny or firm).
- Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- Let it rest for a couple of minutes before serving. Serve hot with bhakri, chapati, or steamed rice, being careful not to break the poached eggs.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
- Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
- Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
- 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 and ensuring soft chapatis.
2
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.
3
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.
4
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.

Egg Drop Curry (Shiryachi Amti) with Chapati

Nutrition per Serving

Recipes in this Meal

1. Egg Drop Curry (Shiryachi Amti)

Ingredients

2. Chapati

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About Egg Drop Curry (Shiryachi Amti) with Chapati

Instructions

Ingredients

Instructions