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 Gassi Chapathi Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Prepare the eggs: Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the flavors of the curry. Set aside.
2
Roast the spices: Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes, stirring frequently, until they become fragrant. Add the Byadgi and Guntur red chilies and roast for another minute until they puff up slightly. Remove all spices from the pan and let them cool.
3
Grind the masala paste: In a high-speed blender or grinder jar, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
4
Sauté the aromatics: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Cook the curry: Add the ground gassi masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the masala is well-cooked, darkens slightly, and you see oil separating from the sides. Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.
6
Simmer and add eggs: Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld. Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes, gently spooning some curry over them.
7
Prepare the tempering (tadka): While the eggs are simmering, heat the remaining 1 tablespoon of coconut oil in a small tadka pan. Once hot, add the mustard seeds and let them splutter completely. Add the curry leaves and sauté for a few seconds until crisp. Immediately pour this tempering over the egg curry.
8
Garnish and serve: Garnish with fresh chopped coriander leaves. Serve the Egg Gassi hot with neer dosa, appam, sannas, or steamed rice.

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 Gassi with Chapati

Nutrition per Serving

Recipes in this Meal

1. Egg Gassi

Ingredients

2. Chapati

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About Egg Gassi with Chapati

Instructions

Ingredients

Instructions