Hyderabadi Veg Korma, Tandoori Roti and Egg 65

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 0.75 cup Warm Water (Around 105-115°F (40-46°C))
• 0.25 cup Plain Yogurt (At room temperature)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (For the dough)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the atta and salt.
   • Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
   • Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3. 3

   Proof the Dough

   • Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rotis

   • After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5. 5

   Cook the Roti on the Tawa

   • Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
   • Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
   • Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
   • Cook for 1-2 minutes, until you see bubbles forming on the top surface.
   • Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
   • Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
   • Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6. 6

   Finish and Serve

   • Immediately brush the hot roti with melted ghee.
   • Repeat the cooking process for the remaining dough balls.
   • Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
   • Serve immediately with your favorite dal, curry, or sabzi.

Ingredients

• 2 cup sunflower oil (for deep frying)
• 4 pcs eggs (large)
• 3 tbsp maida
• 3 tbsp cornflour
• 2 tbsp rice flour (for extra crispiness)
• 1 tsp ginger garlic paste
• 1.5 tsp red chili powder (use Kashmiri for color)
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala
• 0.5 tsp black pepper powder
• 0.75 tsp salt
• 1 tsp lemon juice
• 4 tbsp water (as needed to make a thick paste)
• 4 pcs garlic (cloves, finely chopped)
• 2 pcs green chilies (slit lengthwise)
• 10 pcs curry leaves
• 2 tbsp curd (whisked well)

Instructions

1. 1

   Boil and prepare the eggs. Place 4 eggs in a saucepan and cover with cold water. Bring to a boil. Once boiling, cook for 10 minutes for hard-boiled eggs. Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the eggs and gently slice each egg into 4-6 pieces. For a cleaner fry, you can remove the yolks.

2. 2

   Prepare the batter. In a mixing bowl, combine all-purpose flour, cornflour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, and salt. Add lemon juice and slowly add water, a tablespoon at a time, mixing to form a thick, smooth batter without lumps. The consistency should be like a thick pancake batter, enough to coat the eggs well.

3. 3

   Coat and deep fry the eggs. Heat sunflower oil for deep frying in a kadai or deep pan over medium-high heat. Gently dip each piece of egg into the batter, ensuring it's fully coated. Carefully slide the battered egg pieces into the hot oil. Do not overcrowd the pan; fry in batches. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a plate lined with paper towels.

4. 4

   Make the final tempering. Heat 1 tbsp of sunflower oil in a separate pan over medium heat. Add the chopped garlic and sauté for 30 seconds until fragrant. Add the slit green chilies and curry leaves. Sauté for another 30 seconds. Lower the heat and add the whisked yogurt. Stir continuously for 1 minute until it's cooked and blends well with the spices.

5. 5

   Toss and serve. Add the fried egg pieces to the tempering pan. Gently toss everything together for about 1 minute until the eggs are well-coated with the sauce. Serve immediately while hot and crispy.