Palak Egg ki Roti

About Palak Egg ki Roti

Ingredients

• Spinach paste 2½ tbsps
• Whole wheat flour 1½ cups + to dust
• Salt to taste
• Red chilli powder ½ tsp
• Eggs 4

How to Make Palak Egg ki Roti (Stepwise Photos)

Method

1. Take whole wheat flour in a bowl, add spinach paste, salt, red chilli powder and sufficient water and knead into a dough.
2. Divide the dough into 4 equal balls, dust each ball with dry flour and roll out into a roti.
3. Beat 1 egg with salt for each roti.
4. Heat a non-stick tawa, place a roti on it and cook for a minute. Flip, spread the egg on it and cook till egg sets.
5. When the other side is done, flip and cook for a minute. Fold into half and transfer onto a serving plate. Cut into two pieces and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps