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: 1 serving
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 delicious twist on the classic Indian scrambled eggs, this bhurji uses rich, creamy duck eggs for a more flavorful and satisfying dish. It's a quick and easy high-protein meal, perfect with hot rotis or toast.
Soft Roti with a flavorful, protein-packed Duck Egg Bhurji perfect for busy mornings and kid-approved!
This assamese dish is perfect for breakfast. With 602.5799999999999 calories and 27.77g of protein per serving, it's a high-fiber, muscle-gain 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.
390cal
20gprotein
12gcarbs
29gfat
Ingredients
6 whole Duck Eggs
2 tbsp Vegetable Oil (or ghee for a richer flavor)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (also known as Hing)
1 large Onion (finely chopped)
2 whole Green Chilli (finely chopped, adjust to taste)
2 tsp Ginger Garlic Paste
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chilli Powder (adjust to your spice preference)
1 tsp Salt (or to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
In a medium bowl, crack the 6 duck eggs. Add 1/4 tsp of the salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
2
Heat the oil or ghee in a non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and sauté for a few seconds.
3
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-garlic paste and green chillies, and cook for another minute until the raw aroma disappears.
4
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and pulpy. Add the turmeric powder, red chilli powder, and the remaining 3/4 tsp of salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
5
Reduce the heat to low and pour the whisked duck eggs into the pan. Let them cook undisturbed for about 30-40 seconds until the edges start to set.
6
Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue to cook, stirring frequently, for 3-4 minutes until the eggs are cooked through but still moist and creamy. Avoid overcooking to keep them soft.
7
Turn off the heat. Sprinkle the garam masala and fresh coriander leaves over the bhurji. Give it a final gentle mix and serve immediately.
