Egg Curry and Millet Roti
A wholesome and spicy Indian delight with millet flatbread.
⏱️ 65 min🍽️ Serves 1
🔥 480 kcal💪 20g protein🍚 55g carbs🥑 20g fat🌾 8g fibreper serving
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servings
Ingredients
- 🥚4 large eggs
- 🌻2 tbsp vegetable oil
- 🧅1 large onion, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🍅1 cup tomato puree
- 🧡1 tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🌾¾ cup millet flour
- 🌾¼ cup whole wheat flour
- 🧂 salt, to taste
- 💧½ cup water, for roti dough
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- For extra richness, shallow fry the hard-boiled eggs lightly before adding them to the curry.
- Adjust chili powder to your spice preference; add a slit green chili for more heat.
- Ensure your millet roti dough is soft for pliable rotis; add water sparingly.
Method
- 1Boil the eggs for 8-10 minutes until hard-boiled. Cool, peel, and set aside.
- 2In a pan, heat vegetable oil. Sauté chopped onion until golden brown. Add ginger-garlic paste and cook for 1 minute.
- 3Stir in tomato puree, turmeric, red chili, and coriander powders. Cook until oil separates from the masala, about 5-7 minutes.
- 4Add 1 cup of water, bring to a simmer, then add the peeled hard-boiled eggs. Season with salt and garam masala. Cook for 10-15 minutes, allowing flavors to meld.
- 5While curry simmers, combine millet flour, whole wheat flour, and a pinch of salt in a bowl. Gradually add warm water and knead into a smooth, soft dough.
- 6Divide the dough into 4 equal portions and roll each into a thin round roti (about 6-7 inches in diameter).
- 7Heat a tawa or flat griddle over medium-high heat. Cook each roti for 1-2 minutes per side until golden spots appear and it puffs up.
- 8Garnish the egg curry with fresh coriander. Serve hot with the freshly made millet rotis.