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 Ghee Roast & Chapati Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Boil and Prepare the Eggs
- Place eggs in a saucepan and cover with cold water by at least one inch.
- Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
- Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
- Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2
Prepare the Ghee Roast Masala Paste
- In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
- While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
- Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
- Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.
3
Cook the Masala
- Heat the ghee in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
- Add the curry leaves and sauté for another 30 seconds until they turn crisp.
- Add the ground masala paste, turmeric powder, and salt to the pan. Mix everything well.
- Reduce the heat to low-medium and cook the masala for 10-12 minutes, stirring frequently. The key is to cook it until the raw smell disappears, the paste darkens to a deep red, and you see ghee separating from the sides of the masala.
4
Roast the Eggs
- Once the masala is well-cooked, add the slit, hard-boiled eggs to the pan.
- Gently toss and fold the eggs with the masala, ensuring each egg is thoroughly coated. Be careful not to break the eggs.
- Sprinkle the powdered jaggery and drizzle the fresh lemon juice over the eggs. Mix gently to combine.
- Continue to roast on low heat for another 4-5 minutes, allowing the eggs to absorb the rich, tangy, and spicy flavors of the masala.
5
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Serve the Egg Ghee Roast hot with traditional accompaniments like Neer Dosa, Appam, or simply with 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 Ghee Roast with Chapati

Nutrition per Serving

Recipes in this Meal

1. Egg Ghee Roast

Ingredients

2. Chapati

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About Egg Ghee Roast with Chapati

Instructions

Ingredients

Instructions