An authentic Kashmiri specialty featuring tender fried eggplant and hard-boiled eggs simmered in a tangy, aromatic gravy. The unique sourness from tamarind, balanced with fragrant fennel and ginger, creates a complex and delightful flavor profile, traditionally served with steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
226cal
8gprotein
16gcarbs
Ingredients
500 g Small Eggplants (Also known as brinjal, sliced into 1/2-inch thick rounds)
4 large Eggs (To be hard-boiled and peeled)
0.5 cup Mustard Oil (For frying the eggplants and eggs)
2 tbsp Tamarind Pulp (Seedless)
0.5 cup Warm Water (For soaking tamarind)
1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat)
1.5 tsp Fennel Powder (Also known as Saunf powder)
A traditional flatbread from the valleys of Kashmir. This roti is slightly thick, with a crisp exterior and soft interior, beautifully flavored with fennel seeds, making it a perfect companion for a warm cup of tea.
About Kashmiri Chok Wangun with Eggs with Kashmiri Roti
Tangy Chok Wangun with protein-packed eggs and soft Kashmiri roti. A unique, flavorful comfort food experience!
This kashmiri dish is perfect for dinner. With 603.9200000000001 calories and 18.91g of protein per serving, it's a high-fiber option for your meal plan.
15gfat
0.5 tsp
Turmeric Powder
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Cumin Seeds
1.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance the tanginess)
1 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (15 minutes)
Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes to hard-boil. Drain, cool in cold water, peel, and set aside.
While eggs are boiling, wash the eggplants, pat them dry, trim the stems, and slice into 1/2-inch thick rounds.
In a small bowl, soak the tamarind pulp in 1/2 cup of warm water for 10-15 minutes. Mash it well with your fingers and strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
2
Fry Eggplants and Eggs (10 minutes)
Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is very hot and just begins to smoke. This step is crucial to remove the oil's pungency.
Carefully place the eggplant slices in a single layer (work in batches to avoid overcrowding). Shallow-fry for 3-4 minutes per side, until they are golden brown and cooked through.
Remove the fried eggplant with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
In the same oil, gently fry the peeled, hard-boiled eggs for 1-2 minutes, turning them, until they develop a light golden, slightly blistered skin. This gives them a wonderful texture. Remove and set aside.
3
Prepare the Gravy (5 minutes)
Carefully pour out the excess oil from the pan, leaving about 2 tablespoons behind.
Reheat the remaining oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the asafoetida and stir for a few seconds until fragrant.
Reduce the heat to low. Add the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Stir constantly for 30 seconds. Be careful not to burn the spices; add a splash of water if needed.
Immediately pour in the prepared tamarind water. Add the salt and optional sugar. Stir well and bring the mixture to a gentle simmer.
4
Simmer the Curry (10 minutes)
Gently slide the fried eggplant slices and the fried eggs into the simmering gravy.
Pour in 1 cup of water and stir gently to coat everything without breaking the eggplant.
Cover the pan and let the curry simmer on low heat for 8-10 minutes. This allows the eggplant to absorb the tangy gravy and become very tender.
The gravy should thicken slightly. If it's too thick, add a little more warm water.
5
Garnish and Serve (5 minutes rest)
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Chok Wangun rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld and deepen.
Serve hot with steamed white rice.
378cal
11gprotein
51gcarbs
17gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
2 tbsp Semolina (Fine variety, also known as suji or rava)
4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for cooking, divided)
1 tsp Fennel Seeds (Lightly crushed)
0.5 tsp Carom Seeds (Also known as ajwain)
1 tsp Sugar
0.75 tsp Salt
1 cup Milk (Warm, use as needed for kneading)
Instructions
1
Prepare the Dough (15 mins active, 20 mins rest)
In a large mixing bowl, combine the atta (whole wheat flour), semolina, salt, sugar, fennel seeds, and carom seeds. Whisk to combine.
Add 2 tablespoons of ghee to the dry ingredients. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add warm milk, a little at a time, and knead to form a firm, smooth dough. The dough should be stiffer than chapati dough. Knead for about 7-8 minutes.
Cover the dough with a damp cloth or a lid and let it rest for 20 minutes. This step is crucial for the semolina to absorb moisture and the gluten to relax.
2
Shape the Rotis (5 mins)
After the resting period, knead the dough again for one minute until smooth.
Divide the dough into 8 equal-sized balls.
Take one ball, flatten it slightly between your palms. On a lightly floured surface, roll it into a thick disc, about 4-5 inches in diameter and approximately 1/4 inch thick.
Using a fork, prick the surface of the rolled roti all over. This prevents it from puffing up like a chapati and helps it cook evenly.
3
Cook the Rotis (20 mins)
Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
Carefully place a rolled roti on the hot tawa. Cook for 1-2 minutes on the first side, until small bubbles appear and the base is lightly cooked.
Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
Flip again and spread another 1/2 teaspoon of ghee on the other side.
Press down gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each roti will take about 3-4 minutes to cook through.
Repeat the process for all the remaining dough balls, adding ghee for each one.
4
Serve
Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.
