A heartwarming Parsi dish where tender cabbage and potatoes are cooked in a simple masala, with eggs cracked on top and gently cooked until just set. It’s a perfect one-pan meal, best enjoyed with warm rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of vegetables with 1 egg)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Prep10 min
Cook5 min
Servings4
Serving size: 1 serving
About Kobi Papeta ma Eeda, Rotli and Masala Chaas
Homestyle Kobi Papeta ma Eeda, protein-packed with soft Rotli and gut-friendly chaas. Delicious!
This gujarati dish is perfect for lunch. With 660.65 calories and 22.72g of protein per serving, it's a nutritious choice for your meal plan.
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300 g Potato (Peeled and diced into 1/2-inch cubes)
0.25 cup Water (For cooking vegetables)
500 g Cabbage (Finely shredded)
0.5 tsp Sugar (Optional, for authentic Parsi flavor)
4 pcs Egg (Large)
0.5 tsp Garam Masala (For sprinkling on eggs)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Heat oil in a large, wide pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2
Add the chopped onions and sauté for 6-8 minutes until they are soft and light golden brown.
3
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well and cook for 5-6 minutes, using your spatula to mash the tomatoes, until they break down and oil begins to separate from the masala.
5
Add the diced potatoes and 1/4 cup of water. Stir to coat, then cover the pan and cook on low-medium heat for 7-8 minutes until the potatoes are about halfway cooked (a knife should go in with some resistance).
6
Add the shredded cabbage and optional sugar. Mix thoroughly to combine with the masala. Cover and cook for another 10-12 minutes, stirring occasionally, until both the cabbage and potatoes are fully tender. If the mixture looks too dry, add a splash of water.
7
Once the vegetables are cooked, reduce the heat to low. Use the back of a spoon to create four evenly spaced indentations or 'wells' in the vegetable mixture.
8
Carefully crack one egg into each well. Sprinkle the remaining 1/4 tsp of salt and the garam masala powder evenly over the eggs.
9
Cover the pan with a tight-fitting lid and let the eggs steam on low heat for 5-7 minutes. Cook until the egg whites are opaque and fully set, but the yolks are still runny. For firmer yolks, cook for an additional 1-2 minutes.
10
Turn off the heat. Garnish generously with fresh coriander leaves. Serve immediately with hot rotis, chapatis, or Parsi pav.
293cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the 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 rotlis.
3
Divide and Roll
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, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
