A vibrant and spicy street-food classic where hard-boiled eggs are pan-fried in a flavorful onion-tomato masala. Ready in under 30 minutes, this dish is perfect with warm pav or roti for a quick and satisfying meal.
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.
Aromatic Tawa Egg Masala with soft roti - a protein-packed, homestyle comfort meal.
This north_indian dish is perfect for snack. With 538.4000000000001 calories and 23.08g of protein per serving, it's a high-fiber option for your meal plan.
fat
kashmiri red chili powder
(for color and mild heat)
1.5 tsp coriander powder
1 tbsp pav bhaji masala (key for street-style flavor)
0.75 tsp garam masala
1 tsp kasuri methi (crushed)
1.25 tsp salt
0.5 cup water (as needed)
3 tbsp coriander leaves (chopped, for garnish)
1 tbsp lemon juice (freshly squeezed)
Instructions
1
Prepare the eggs by slicing the hard-boiled and peeled eggs in half lengthwise. Set aside.
2
Sauté the aromatics.
Heat oil and butter in a large tawa or wide pan over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté until they turn golden brown, which should take about 6-7 minutes.
3
Cook the masala base.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add all the dry spice powders: turmeric, red chili powder, coriander powder, and pav bhaji masala. Sauté for 30 seconds.
Add the chopped tomatoes and salt. Cook, mashing with a spatula, until the tomatoes are soft and oil begins to separate from the masala, about 8-10 minutes. Add a splash of water if the masala becomes too dry.
4
Add the eggs to the masala.
Reduce the heat to low. Gently place the egg halves, yolk-side down, into the masala.
Let them cook for 1-2 minutes to soak up the flavors.
Carefully flip the eggs and gently coat them with the surrounding masala.
5
Finish and garnish.
Sprinkle the crushed kasuri methi and garam masala over the eggs.
Drizzle with fresh lemon juice and gently mix.
Garnish with chopped coriander leaves and serve immediately.
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.
2
Divide and roll the rotis
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.
