Roti with Bengali Posto Anda

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.

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.

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.

Simmer and Finish the Curry

• Slowly pour in 1.5 cups of water while stirring constantly to prevent lumps. Scrape the bottom of the pan to release any stuck bits.
• Bring the gravy to a gentle simmer over medium-low heat and let it cook for 2-3 minutes.
• Gently place the fried eggs into the gravy. Cover the pan and let it simmer for 5-7 minutes, allowing the gravy to thicken and the eggs to absorb the flavors.
• Turn off the heat. For an authentic finish, you can drizzle 1 tsp of raw mustard oil over the curry. Let it rest for 5 minutes before serving.

Serve

• Serve the Bengali Posto Anda hot with steamed white rice for a traditional and comforting meal.