Chapattis with egg curry and onions … mmm!
CFCA serves approximately 34,000 sponsored children and elderly in India. Sreekanth Gundoji, our communications liaison in Hyderabad, India, sends us this gorgeous recipe for chapattis and egg curry!
Chapattis are the perfect accompaniment to most Indian dishes. They can be eaten with meat and vegetarian curries, fruits, jam, yogurt, butter, chutneys, pickles, etc.
This recipe is for two to three people.
- About 8.8 ounces (250 grams) of whole wheat flour
- Half a glass of water (yogurt or milk will give you super-soft chapattis)
- Salt to taste
- 2 tablespoons of vegetable/canola/sunflower cooking oil
Take a bowl and add wheat flour into it (reserve a third of it). Add water and remaining flour and mix gradually to make the dough. The dough should not be hard, but soft.
Leave the dough for half an hour or one hour before making the chapattis. Here’s a picture of the dough almost ready.
Take some portion of the dough ñ usually 10 equal parts can be made ñ and roll the dough with a rolling pin.
Fry the wet chapatti on a frying pan. Note: Don’t leave the chapattis for a long time! Make sure the pan is hot before frying.
Thanks to Sreekanthís sister, Vani, for the recipe and for preparing the delicious chapattis.
Bonus recipe for egg curry
- Two eggs
- About six small onions
- 5 tablespoons of vegetable/canola/sunflower cooking oil
- One spoon of cumin seeds and new brown mustard seeds
- One spoon of red chili powder
- One spoon of salt
- A pinch of turmeric powder
Cut the onions. Fry them and the seeds in a small pan until the onions are golden brown.
Add turmeric powder, red chili powder and salt to the mixture.
Break the eggs and add them to the bowl, frying for two to three minutes. Serve with chapattis.