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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Mangodi Sabzi Egg Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Fry the Mangodi
- Heat 4 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
- Add the moong dal mangodi and fry, stirring frequently, for 3-4 minutes until they are evenly golden brown and aromatic.
- Using a slotted spoon, remove the fried mangodi and set them aside on a plate.
2
Prepare the Gravy Base (Tadka)
- In the same pan, add the remaining 2 tablespoons of oil. If there isn't enough, add more to make up the amount.
- Once the oil is hot, add the cumin seeds and allow them to crackle. Immediately add the hing and sauté for 10 seconds.
- Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they become soft and light golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
- Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
- Add the whisked curd to the pan. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling and to integrate it smoothly into the masala.
- Pour in the tomato puree and add salt. Increase the heat to medium and cook for 5-6 minutes, until the masala thickens and you see oil separating at the edges.
4
Simmer the Curry
- Add the fried mangodi to the prepared gravy and mix gently to coat them well.
- Pour in 2.5 cups of warm water and stir. Bring the curry to a rolling boil over high heat.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes. This allows the mangodi to soften and absorb the flavors of the gravy.
5
Poach the Eggs
- Uncover the pan. The gravy should have thickened slightly. Use a spoon to create 4 small wells or spaces in the simmering gravy.
- Gently crack one egg into each well, being careful not to break the yolk. Space them out evenly.
- Do not stir the curry after adding the eggs. Cover the pan again and let the eggs poach for 5-7 minutes, or until the whites are fully set and the yolks are cooked to your liking (runny or firm).
6
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
- Let the sabzi rest for 5 minutes before serving. This allows the flavors to meld together.
- Serve hot with roti, paratha, or steamed 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.

Mangodi Sabzi with Egg with Chapati

Nutrition per Serving

Recipes in this Meal

1. Mangodi Sabzi with Egg

Ingredients

2. Chapati

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About Mangodi Sabzi with Egg with Chapati

Instructions

Ingredients

Instructions