Ingredients:

• 1 cup / 200 g – Aashirvaad whole Wheat atta
• 1/2 tsp – salt
• 1/4 cup – water
• 1/4 cup – grated Coconut
• 2 tbsp – oil
• 1 onion, very thinly sliced
• 8 Cloves garlic, sliced
• 1/2 tsp – ginger, finely chopped
• 6 Curry leaves
• 1 Tomato, sliced or 3 tbsp – Tomato puree
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – pepper powder
• 1/4 tsp – Turmeric powder
• 1 tsp – coriander powder
• 3/4 tsp – salt (or to taste)
• 2 Boiled eggs
• 1/2 tsp – Garam Masala powder (or a mix of 1/4 tsp – Clove powder + 1/4 tsp – Cinnamon powder + 1/4 tsp Clove powder + 1/4 tsp – Cardamom powder)

Method:

1. Take a big flat bowl. Add 1 cup whole wheat atta and salt.
2. Sprinkle water and mix it with fingers. Mix it slowly so that it won’t roll into small balls.
3. Break any whole wheat balls that forms during mixing. Spray water little by little.
4. After mixing atta, the mixture should be just wet or moistened – like soft breadcrumbs.
5. Whole wheat atta should not be dry but wet enough for steaming . Keep aside for half an hour.
6. To make puttu, first place a 5 mm layer of grated coconut at the bottom of the puttu maker.
7. The fill with some whole wheat atta mixture. Alternate the layers – but the topmost layer should be coconut.
8. Steam it for 5-8 minutes. Then push the puttu from the puttu maker with the help of a thin rod.
9. Serve with mutta (egg) roast.
10. For Egg roast:
11. Dilute red chilli powder, turmeric powder, coriander powder and pepper powder in 2 tablespoon water. Keep aside.
12. Heat oil in a pan. Add thinly sliced onion and fry on a low to medium heat until golden colour.
13. Add sliced garlic, ginger and curry leaves. Fry on a medium heat until crisp and well combined with onions.
14. Add sliced tomato or tomato puree and fry for 2 – 3 minutes until well mixed.
15. Add the diluted spice mix and stir on a low heat for 2 – 3 minutes until raw smell goes and well combined with other ingredients.
16. Add boiled egg, salt to taste and garam masala powder. Mix all the ingredients well.
17. Do not add water when cooking. It should be a thick roast / curry.
18. Cover with a lid and cook on a low heat for 10 – 12 minutes until onion gravy well blended with boiled egg. Serve with puttu.

Recipe courtesy of Niya