Ingredients
wheat flour-3 cup
salt
water
for egg curry
onion-2
tomato-1
ginger garlic-1 tbsp
green chilly
curry leaves
oil
mustards
fennel-1 tsp
turmeric-1/4 tbsp
chilly powder-1 tbsp
pepper powder-1/2 tbsp
coriander powder-1 tbsp
garam masala-1/2 tbsp
salt
water
eggs boiled
coriander leaves
Preparation
Add wheat flour to a bowl, add salt, after mixing well add water gradually, knead it well and make soft dough, divide the dough into small balls, and soak it in oil, then keep aside for 1 hour. Roll it into thin chapathi, then cut it into layers, then fold it from both sides then roll it, flattern it with your hand, then cook it in tawa.After cooking all porotta tap it with your hand.
For curry, heat oil in a pan, add mustards and fennel seeds, allow it to pop well, next add onion, ginger garlic and chilly, saute it well, add salt, next add tomato, then add masalas, cook it well, now add hot water, after boiling it well add boiled eggs, combine it well, finally add coriander leaves.
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