Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 cup warm water
- 2 tablespoons butter
- 2 eggs
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 2 tablespoons chopped coriander leaves
- Salt to taste
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, salt, sugar, and oil.
2. Gradually add the warm water and knead the mixture into a soft dough.
3. Cover the dough with a damp cloth and set aside for 30 minutes.
4. Divide the dough into 8 equal portions.
5. Roll each portion into a thin circle using a rolling pin.
6. Heat a frying pan over medium heat and cook each circle until lightly browned on both sides.
7. In a separate pan, heat the butter and add the eggs.
8. Scramble the eggs and add the onion, tomato, ginger-garlic paste, turmeric powder, red chilli powder, and garam masala.
9. Cook until the vegetables are soft and the mixture is fragrant.
10. Add the cooked porottas and toss to combine.
11. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 8 servings
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 24g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Butter can be substituted with ghee.
Variations:
- Porotta can be served with other curries or gravies like chicken curry, beef curry, or vegetable kurma.
- The egg masala can be made with boiled eggs instead of scrambled eggs.
Tips and Tricks:
- The porotta dough should be soft and pliable.
- The porottas should be cooked on medium heat to ensure they are cooked through.
- The egg masala should be cooked on low heat to ensure the eggs are cooked properly.
Storage Instructions:
- The cooked porottas can be stored in an airtight container in the refrigerator for up to 3 days.
- The egg masala can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The porottas can be reheated in a pan over medium heat or in the microwave.
- The egg masala can be reheated in a pan over low heat or in the microwave.
Presentation Ideas:
- The porottas can be served on a plate with the egg masala on top.
- The porottas can be served on a platter with the egg masala in the center.
Garnishes:
- Chopped coriander leaves
- Chopped onions
- Chopped tomatoes
Pairings:
- Porotta with egg masala can be served with raita or pickle.
Suggested Side Dishes:
- Boiled eggs
- Potato chips
- Fried papad
Troubleshooting Advice:
- If the porottas are not cooked through, cook them on low heat for a few more minutes.
- If the egg masala is too dry, add a tablespoon of water and cook for a few more minutes.
Food Safety Advice:
- Cook the porottas and egg masala thoroughly to ensure they are safe to consume.
- Store the cooked porottas and egg masala in the refrigerator to prevent bacterial growth.
Food History:
Porotta is a popular dish in South India and is usually served with curries or gravies. Egg masala is a popular dish in India and is usually served with rice or roti.
Flavor Profiles:
Porotta has a mild, slightly sweet flavor. Egg masala has a savory, spicy flavor.
Serving Suggestions:
Porotta with egg masala can be served with raita or pickle.
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Region: Indian