Tameta nu Shaak, Poached Egg and Rotli

Ingredients

• 4 piece Large Egg (Use the freshest eggs possible for the best shape)
• 6 cup Water (For poaching)
• 1 tbsp White Vinegar (Helps the egg whites set)
• 0.5 tsp Salt (For the poaching water)
• 0.25 tsp Black Pepper (Freshly ground, for serving)

Instructions

1. 1

   Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.

2. 2

   Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.

3. 3

   Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.

4. 4

   Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.

5. 5

   Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.

6. 6

   Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.