Hariyali Egg Curry with Ghee Roti

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 3 tbsp Ghee (1 tbsp for the dough, 2 tbsp for brushing, melted)
• 1 cup Lukewarm Water (Adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl or a 'parat' (wide plate), combine 2 cups of atta and 0.5 tsp of salt.
   • Add 1 tbsp of ghee. Rub the ghee into the flour with your fingertips until it is well incorporated.
   • 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 until it is soft, smooth, and pliable. It should not be sticky. The final texture should be like soft clay.
2. 2

   Rest the Dough

   • Cover the kneaded dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotis.
3. 3

   Divide and Roll the Rotis

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one dough ball, flatten it between your palms, and dip it in the dusting atta, coating it lightly on all sides.
   • Place it on a rolling board (chakla) and roll it out evenly with a rolling pin (belan) into a thin circle of about 6-7 inches in diameter.
4. 4

   Cook the Roti on the Tawa

   • Heat a tawa (flat iron griddle) over medium-high heat. It should be hot but not smoking.
   • Carefully place the rolled roti onto the hot tawa.
   • Cook for about 20-30 seconds, until you see small bubbles start to appear on the surface.
   • Using tongs, flip the roti and cook the other side for about 45-60 seconds, until light brown spots (chitti) appear.
5. 5

   Puff the Roti on Open Flame

   • Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame.
   • The roti will puff up like a balloon within seconds. Immediately flip it to cook the other side for just 2-3 seconds.
   • If you don't have an open flame, return the roti to the tawa and gently press down on it with a folded kitchen towel to help it puff up.
6. 6

   Apply Ghee and Serve

   • Remove the puffed roti from the flame and place it in a roti box (casserole) or on a plate.
   • Immediately brush it generously with melted ghee.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls.
   • Stack the rotis on top of each other to keep them warm and soft. Serve immediately with your favorite curry or dal.