Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

CraftMyMeals

Egg Keema Masala Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Boil, Cool, and Grate the Eggs
- Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat.
- Once boiling, reduce the heat to a simmer and cook for 10-12 minutes for perfect hard-boiled eggs.
- Drain the hot water and immediately run cold water over the eggs or place them in an ice bath for 5 minutes. This stops the cooking process and makes them easier to peel.
- Once completely cool, peel the eggs and grate them using the large holes of a box grater. Set the grated eggs aside.
2
Prepare the Masala Base
- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This step is crucial for the flavor of the curry.
- Add the ginger-garlic paste and slit green chilies. Sauté for another 60 seconds until the raw aroma disappears.
3
Cook Tomatoes and Spices
- Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring and mashing them with your spoon, until they break down and become pulpy.
- Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
- Continue to cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until you see oil separating from the sides of the masala. This indicates that the base is perfectly cooked.
4
Combine and Finish the Dish
- Reduce the heat to low. Add the grated eggs to the pan.
- Gently fold the eggs into the masala, ensuring they are evenly coated without mashing them too much.
- Pour in 1/4 cup of water (or more for a looser consistency), and add the crushed kasuri methi. Stir gently to combine.
- Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the eggs to absorb the flavors of the masala.
- Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top. Give it one final gentle stir.
5
Serve
- Let the Egg Keema Masala rest for 5 minutes before serving. Serve hot with fresh roti, pav (bread rolls), parathas, or as a side with dal and rice.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- 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 rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Egg Keema Masala with Roti

Nutrition per Serving

Recipes in this Meal

1. Egg Keema Masala

Ingredients

2. Roti

Similar Meals You Might Like

Grilled Chicken Breast, Phulka and Lauki Sabzi

Palak Chicken, Spiced Cauliflower Rice and Cucumber and Mint Salad

Palak Paneer, Cauliflower Rice and Kachumber Salad

Dal Tadka, Jeera Rice and Bhindi Masala

Palak Paneer, Naan and Cucumber Raita

Paneer Butter Masala, Jeera Rice and Cucumber Raita

About Egg Keema Masala with Roti

Instructions

Ingredients

Instructions