Name: Ruti
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 2 cup Atta (Whole wheat flour); 1 cup Warm Water (Adjust as needed); 0.5 tsp Salt; 1 tsp Vegetable Oil (Optional, for a softer dough)

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Omelette Curry & Ruti Recipe - Indian Egg Dinner | CraftMyMeals

Instructions

1
Prepare and Cook the Omelettes
- In a large bowl, whisk the 8 eggs until light and frothy. Add the finely chopped small onion, green chillies, 2 tbsp of chopped coriander leaves, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Whisk again to combine everything well.
- Heat 2.5 tbsp of the vegetable oil in a non-stick skillet over medium heat. Pour half of the egg mixture into the pan and swirl to create a large, thin omelette. Cook for 2-3 minutes until the top is set and the bottom is golden brown.
- Carefully flip the omelette and cook for another 1-2 minutes. Slide it onto a plate. Repeat with the remaining egg mixture to make a second omelette.
- Allow the omelettes to cool for a minute, then tightly roll each one into a log. Using a sharp knife, slice the rolls into 1-inch thick pinwheels and set aside.
2
Create the Curry Base (Tadka)
- In a separate wide pan or kadai, heat the remaining 2.5 tbsp of vegetable oil over medium heat.
- Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the 2 finely chopped medium onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- Add the ginger-garlic paste and cook for another 60 seconds, stirring continuously, until the raw aroma disappears.
3
Cook the Masala
- Stir in the tomato puree and cook for 4-5 minutes, until it starts to thicken and the raw smell is gone.
- Reduce the heat to low and add the spice powders: remaining 1/2 tsp turmeric powder, red chilli powder, and coriander powder, along with the remaining 1 tsp of salt.
- Mix well and cook the masala for 5-7 minutes, stirring occasionally. Continue cooking until the masala darkens in color and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
- Pour in 1.5 cups of warm water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
- Reduce the heat to a simmer and let the gravy cook, partially covered, for 5 minutes to allow the flavors to meld.
- Gently slide the sliced omelette pieces into the simmering gravy. Use a spoon to carefully coat them with the gravy without breaking them.
- Simmer for only 2-3 minutes. This is just enough time for the omelettes to absorb the flavor without becoming soggy.
- Sprinkle the garam masala and the remaining 2 tbsp of chopped coriander leaves over the curry. Give it a final gentle stir and turn off the heat.
5
Serve
- Let the curry rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with fresh roti, naan, or steamed basmati rice.

Ingredients

2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)

Instructions

1
Prepare the Dough
- In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
- If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
- Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
2
Rest the Dough
- Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
- Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
Divide and Roll
- After resting, knead the dough again for 1 minute.
- Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
- Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
- Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4
Cook the Ruti
- Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
- Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
- Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
- Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
- Quickly flip it to cook the other side on the flame for just a couple of seconds.
- Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5
Repeat and Serve
- Repeat the rolling and cooking process for all the remaining dough balls.
- For extra flavor, you can brush the hot rutis with a little ghee.
- Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).

Omelette Curry with Ruti

Nutrition per Serving

Recipes in this Meal

1. Omelette Curry

Ingredients

2. Ruti

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About Omelette Curry with Ruti

Instructions

Ingredients

Instructions