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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Green Masala Egg Fry & Chapati - South Indian Meal | CraftMyMeals

Instructions

1
Boil and Prepare the Eggs
- Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
- Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to cook through.
- Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make them easier to peel.
- Carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Create the Green Masala Paste
- In a blender or small food processor, combine the coriander leaves, mint leaves, green chilies, ginger, garlic, and optional grated coconut.
- Add 2-3 tablespoons of water, just enough to facilitate grinding.
- Blend until you have a smooth, thick paste. Scrape down the sides of the blender as needed to ensure everything is well combined.
3
Cook the Masala Base
- Heat the oil in a wide, non-stick pan or skillet over medium heat. Once hot, add the mustard seeds and cumin seeds.
- Allow the seeds to splutter for about 30 seconds until fragrant.
- Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until it becomes soft and translucent with light golden edges.
- Stir in the prepared green masala paste, turmeric powder, and coriander powder.
- Cook for 6-7 minutes, stirring frequently, until the masala thickens, darkens slightly in color, and you see oil separating from the sides. This step is crucial to cook off the raw taste of the herbs and spices.
4
Combine Eggs with Masala
- Reduce the heat to low. Add the salt and garam masala to the pan and mix well.
- Gently place the halved eggs into the masala, with the cut-side (yolk side) down.
- Allow them to cook for 1-2 minutes to absorb the flavors and get a light sear.
- Using a spatula, carefully flip the eggs over. Be gentle to keep the yolks intact.
- Cook for another minute, ensuring the eggs are well-coated with the masala.
5
Garnish and Serve
- Turn off the heat. Squeeze the fresh lemon juice evenly over the egg fry.
- Garnish with a few extra fresh coriander leaves if desired.
- Serve immediately with hot rotis, parathas, or as a side dish with dal and 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.

Green Masala Egg Fry with Chapati

Nutrition per Serving

Recipes in this Meal

1. Green Masala Egg Fry

Ingredients

2. Chapati

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About Green Masala Egg Fry with Chapati

Instructions

Ingredients

Instructions