358. egg chapatti
this is my version
Egg chapatti is a very famous street food of Mombasa. Come evening and many streets are lined with the jikos (sigris) and egg chapattis are made on huge tawas along with all sorts of barbarques. The most famous egg chapattis are the ones stuffed with minced meat and eggs and the other is eggs with onions, coriander and chopped chillis. The chapattis are served with cabbage or lettuce salad, hot chilli sauce and tamarind chutney. Hardly an visitor to Mombasa leaves without having sampled the chicken tikka, mishkaki, kebabs and egg chappatis. Most of these eatries are very basic, nothing fancy about them but the food is what attracts the patrons. The most famous one for years has been Abbasi. Since then many more have opened up. Everyone has his or her favourite haunt. A soft dough is not rolled out with a rolling pin. The deft fingers of these expert chefs, firstly spread out the dough and then they flip it on the table till it becomes thin. Some just spread the dough out thinly on the table. The thin chapatti is placed on the hot tawa. The chopped onions, coriander, chillis, eggs mixture is placed in the middle of the dough and enclosed like into a square shape. Then it is cooked with a very generous drizzle of oil till is crispy.
My version of the home made egg chapatti is slightly different and I use a rolling pin. I will leave the original version to the chefs on the streets of Mombasa. Salad is missing in the photo as at the moment having teeth problems and cannot chew cabbage. But it does go very well with just some finely chopped cabbage or finely chopped lettuce.
Full of protein, its a good way to get your children to eat eggs and roti at the same time.
For the dough:
1 cup wheat flour
1 cup plain flour (all purpose flour)
3 tbsp oil
1 tsp salt
½ cup water
extra 1 tbsp oil
For the filling:
1 cup finely chopped fresh coriander (dhania)
½ cup finely chopped onion
1-2 green chillis finely chopped
1 tsp salt
4 large eggs
For the chutney:
¼ cup tamarind pulp (amli)
3 tbsp date puree (khajur)
½-1 tsp red chilli powder
¼ tsp salt
extra oil for shallow frying
Preparation of the dough:
- Sieve both the flours and salt together into a bowl.
- Add the 3 tbsp of oil and rub it into the flour.
- Form a dough which is not too soft or too hard.
- Knead the dough with the extra 1 tbsp of oil till it becomes smooth and silky.
- Let the dough rest for 15 to 20 minutes.
- Divide the dough into 4 parts. Roll each part into a ball.
- Mix the coriander, onion, chillis and salt just before you start making the chapattis.
- Mix all the ingredients.
- Heat the tawa over medium heat.
- Roll out one part of the dough on the worktop as thin as possible and into a square shape.
- Divide the coriander mixture into 4 parts.
- Place one part of the coriander mixture in the middle of the rolled dough. Spread it out.
- Break one egg onto the coriander mixture. With a fork lightly break up the yolk.
- Close the chapatti sides onto the egg mixture.
- Spread a little oil over the tawa.
- Place the chapatti on the tawa.
- Let it cook on one side till brown specks appear on the dough.
- Flip the chapatti over and let it cook till brown specks appear.
- Drizzle oil around the chapatti and cook till it becomes light golden brown on both sides.
- Cut into pieces and serve hot hot with a salad and chutneys and sauces.
- Place the rolled dough in a plate so that the egg mixture does not run out to the sides.
- Use cooked mince meat of you like as a filling along with the coriander, chillis, onions and egg.
- Hot chilli sauce is usually red chillis crushed. Water and and salt is added to it. But you can use any chilli sauce that you like.