Rotti with Banarasi Egg Masala
In a bowl add wheat flour , salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour.
Knead the dough again n divide the dough into equal lemon sized balls .
Sprinkle little flour on the dry surface kitchen platform or a wooden chapathi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard to a round 5 inch disc .
Heat a tawa n place the rotti over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it. Move each edge to middle of the tawa and cook so that all the edges are evenly cooked.
Banarasi Egg Masala
To grind to a fine paste
Dry roast poppy seeds n white sesame seeds on low flame . remove it
Dry roast chopped onions on low flame .
Cool all the above and then grind it to a fine paste along with coriander leaves, chicken masala powder, chilly powder, coriander powder, ginger garlic paste n curds .
In a kadai add oil n then add mint leaves .fry it for a while , add ground paste n fry till the raw smell goes, add water , kasuri methi, boiled eggs n cook for a while . Then do the garnishing .