Egg Masala Rotti's

 Ingredients .

ROTTI 

2 cups all purpose or cake Flour

2 table spoons butter (for cooking not spread)

2 table spoons oil (any cooking oil)

¾ teaspoon salt

Hot water

EGG MASALA

Teaspoon chopped garlic

½ teaspoon grated ginger

2 tablespoons grated onion or 1 medium onion grated

1 hipped tablespoon garam masala

2 large tomatoes finely grated

4 boiled eggs

½ teaspoon cumin

½ coriander

1½ cup cream

2 tablespoons oil or butter

Salt

Method

ROTTI

In a bowl, put your flour salt, butter and oil the pour over your hot water. Using a folk mix everything together until it becomes crumbly then dust you hands with flour and begin to knead. The dough will be very soft resembling a pillow texture. Remove dough and play on floured surface then gently knead for 2 minutes. Cut in six equal parts. Then using your rolling tool, shape each ball into a flat round rotti. Heat the pan put your first rotti, observe to see bubbles form the flip to cook the other side. Rub oil on top and flip again. You're looking for a tender but lightly toasted rotti. Serve and repeat.

Egg masala

Boil eggs for 10 minutes and then let them rest in cold water before peeling them off. Then in a sauce pan pour in a good amount of oil and let it hit up. Sprinkle some tumeric powder and combine it then put in your peeled eggs and let them fry and coat with the tumeric. Remove and set aside. In a fresh pan add two table spoons of oil let it hit up and add garlic, stir so you don't burn then add ginger. The garlic and ginger should be well combined then add onion and saute. Pour in your tomato, mix and let everything cook down. Once gravy looks ready put in all spices and mix well then pour in your fresh cream. Let everything combine then add your eggs and stir. Ensure the taste is great and serve