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.
A creamy, tangy egg curry from Bihar made with a yogurt-based gravy and aromatic spices. This comforting dish pairs perfectly with steamed rice or roti for a satisfying meal.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of gravy)
Soft Roti with creamy, gut-friendly Dahi Anda Tarkari – a protein-packed comfort food for your tummy!
This odia dish is perfect for lunch. With 516.5799999999999 calories and 23.310000000000002g of protein per serving, it's a high-fiber option for your meal plan.
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.
304cal
15gprotein
15gcarbs
21gfat
Ingredients
8 pcs Eggs (hard-boiled and peeled)
1 cup Dahi (full-fat, at room temperature)
1 tbsp Besan (gram flour)
2 medium Onion (finely chopped)
2 medium Tomatoes (pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chillies (slit lengthwise)
3 tbsp Vegetable Oil (or mustard oil for authentic flavor)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (or Kashmiri red chili powder for color)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1 cup Water (warm, or as needed)
1.25 tsp Salt (or to taste)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Yogurt Base & Eggs
In a bowl, whisk the room temperature dahi and besan together until completely smooth and free of lumps. Set aside.
Take the hard-boiled, peeled eggs and make 2-3 shallow slits on each one with a knife. This helps them absorb the flavors of the gravy.
2
Sauté the Eggs
Heat 1 tbsp of oil in a kadai or pan over medium heat. Add a pinch of turmeric powder and red chili powder to the oil.
Carefully place the slit eggs in the pan and sauté for 2-3 minutes, turning them gently until they are lightly golden and have a slightly blistered skin. Remove from the pan and set aside.
3
Cook the Masala Base
In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
Pour in the tomato puree and add salt. Mix well and cook the masala on medium-low heat for 6-8 minutes, stirring occasionally, until the oil starts to separate from the mixture.
5
Incorporate Yogurt and Simmer
Reduce the heat to the absolute lowest setting. Slowly pour the dahi-besan mixture into the pan while stirring continuously and vigorously. This is crucial to prevent curdling.
Continue stirring for 2-3 minutes until the yogurt is fully incorporated and the gravy starts to bubble gently.
Add 1 cup of warm water, mix well, and bring the gravy to a gentle simmer.
6
Finish the Curry
Gently add the fried eggs back into the gravy.
Sprinkle the garam masala and crushed kasuri methi over the top.
Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot.
