Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Prep35 min
Cook15 min
Servings4
Serving size: 2 pieces
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
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 rotis.
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After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
282cal
15gprotein
13gcarbs
19gfat
Ingredients
6 pcs Large Eggs
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 large Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
1 tbsp Ginger-Garlic Paste
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (or to taste)
0.75 tsp Salt (divided, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
In a medium bowl, crack the 6 eggs.
Add 1/4 teaspoon of salt and whisk lightly with a fork or whisk until the yolks and whites are just combined. Do not over-beat. Set aside.
2
Sauté Aromatics
Heat the vegetable oil in a non-stick skillet or pan over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and green chilies. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
3
Cook the Masala Base
Add the finely chopped tomatoes to the pan.
Cook for 4-5 minutes, stirring frequently, until the tomatoes break down, become mushy, and oil starts to separate from the mixture.
Add the turmeric powder, red chili powder, and the remaining 1/2 teaspoon of salt. Mix well and cook the spices for 1 minute.
Reduce the heat to low. Pour the whisked eggs into the pan over the masala.
Let the eggs sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
Continue this gentle folding and stirring motion for 2-3 minutes until the eggs are about 90% cooked but still look moist and soft. Avoid over-stirring to prevent small, dry crumbles.
5
Garnish and Serve
Turn off the heat. The residual heat will finish cooking the eggs.
Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Give it a final gentle fold to combine. Serve immediately with hot roti, paratha, or toast.
