Step-by-Step Instructions

1. 1.Prepare Kurma Paste

   In a mixer grinder, combine 3 tbsp chopped coconut, 3 cardamom pods, 1 tsp fennel seeds, 5 cashews, 1 green chilli, and water as required. Grind into a fine, smooth paste. Set aside.

2. 2.Temper Spices

   Heat 2 tbsp oil in a kadai (wok). Once hot, add 1 bay leaf, 1 tsp fennel seeds, 1 black cardamom, and 2 small pieces of cinnamon stick. Let them splutter and release their aroma.

3. 3.Sauté Onions and Garlic

   Add 1 pinch of asafoetida (hing), 1 cup of finely chopped small onions, and 1 tsp salt. Sauté until the onions turn translucent. Then, add 2-4 crushed garlic cloves and continue to sauté until the raw smell of garlic disappears.

4. 4.Add Tomatoes and Turmeric

   Add 2 large chopped tomatoes (or 3 small) and 1/4 tsp turmeric powder. Mix well and sauté until the tomatoes become soft and mushy.

5. 5.Add Spice Powders

   Add 1 tsp chilli powder, 1/2 tsp coriander powder, and 1/2 tsp garam masala. Mix all the spices thoroughly with the sautéed vegetables. Cook on a low flame for a few minutes until the raw smell of the spice powders is gone.

6. 6.Simmer Gravy

   Pour in 1 cup of water and mix everything together. Bring the mixture to a boil on high flame.

7. 7.Add Coconut Paste and Finish Kurma

   Once the gravy starts boiling, add the prepared coconut paste and mix well. Add more water if needed to adjust the consistency of the kurma. Cover the kadai with a lid and cook on a low flame until the oil separates and floats on top (approximately 5-7 minutes). Finally, garnish with freshly chopped coriander leaves.

8. 8.Prepare Chapati Dough (Initial Mix)

   In a large mixing bowl, add 1 cup (200g) of wheat flour and salt as per taste (approximately 1 tsp). Mix the salt evenly into the flour using your hands.

9. 9.Add Water and Knead (First Stage)

   Gradually add 1/2 cup (100g) of water to the flour. Begin mixing and kneading the dough with your fingers until it comes together into a rough mass.

10. 10.Knead Dough (Second Stage)

    Add 1 tsp of oil to the dough. Transfer the dough to a flat, clean surface (like a wooden board). Knead the dough thoroughly and vigorously for 5-10 minutes, using the heel of your palm and knuckles. This extensive kneading is crucial for achieving soft chapatis.

11. 11.Divide and Shape Dough Balls

    Roll the well-kneaded dough into a cylindrical log. Break off small, equal portions of the dough. For each portion, flatten it slightly, fold it over twice, and then roll it into a smooth, round ball between your palms. This folding technique helps create layers and ensures softness.

12. 12.Roll Out Chapatis

    Take one dough ball and dust it lightly with wheat flour on both sides. Place it on a rolling surface and use a rolling pin to roll it out into a thin, even circle. Try to roll continuously without lifting the rolling pin too often to maintain a perfect round shape.

13. 13.Cook Chapatis

    Heat an iron tawa (griddle) on high flame. Once hot, place the rolled chapati onto the tawa. Cook for a few seconds until small bubbles start to appear on the surface, then flip it over.

14. 14.Puff Chapatis

    After flipping, gently press the edges of the chapati with a spatula. The chapati will begin to puff up. Flip it again and continue pressing gently to ensure it puffs completely and cooks evenly on both sides until golden brown spots appear.

15. 15.Serve

    Serve the hot, soft chapatis immediately with the delicious Tomato Kurma. Enjoy your meal!