Egg Podi Ghee Roast with Tandoori Butter Garlic Roti

Mangalorean ghee roast is such a versatile recipe, you can make it with chicken (the recipe is already on the blog), egg, prawns, mushrooms, whichever protein you feel like. You can make the paste ahead of time and freeze it too.

I wanted to make something different to go along with the egg, so decided it would be a garlic butter roti to pair it with. And when it comes to tandoori rotis I have just one place to go to for the recipe. My friend Ameya once again. He gave me a detailed recipe and voice notes and video approvals. But still when the time came to make it, the roti would fall on the flame as soon as I overturned it. I gave up after 3 rotis failed and I stormed into the room. Called Ameya who told me to try a trick and see. I did try and first one fell again. I decided to take a video to show him I failed and this time the roti didn’t fall and was a success. I think the roti was scared of Ameya and finally worked. After that no issues. Such a feeling of accomplishment to finally get a well done roti. Thank u Ameya

I have made the ghee roast with chicken and prawns before, now with egg I added a twist using my fav podi/gunpowder to fry the eggs. Absolutely lipsmacking.

Egg Podi Ghee Roast


8 boiled eggs

2 tbsp podi/gunpowder

1/4 cup oil


20-25 dry red Kashmiri chillies

3 tbsp dhania seeds

1 tbsp jeera

1/2 tsp methi seeds

6-7 peppercorns

1″ dalchini

1 tsp rye

1 tbsp khus khus

4 Laung

10 flakes garlic

Small ball tamarind

2  big onions


3/4 cup ghee

2 tbsp powdered or fine jaggery (adjust as per taste)

10-12 curry leaves

1 tbsp sliced garlic

chopped coriander

  1. Heat oil, add the gunpowder and sautee the eggs in it. Keep and eye not to blister the eggs but ensure they get a crisp skin and arr coated well in the masala.
  2. Shut the gas when done, slice eggs into half we cooled and overturn them so that the masala coats the halves well.
  3. In another pan, roast chillies, dhania, jeera, methi, pepper, dalchini, rye, khus khus and laung . (One by one)
  4. Grind the roasted spices with garlic, onions, tamarind and salt to a fine paste by adding some water.
  5. In a pan, heat 1/2 cup ghee, add curry pata when it sizzles add the spice paste and fry it off well.
  6. Add the jaggery and mix well. Adjust seasoning
  7. Once the paste leaves ghee, add the eggs to it and mix gently so as not to break the eggs but to coat it well with the masalas.
  8. Garnish with coriander leaves.
  9. At serving time, temper some more ghee and fry some curry leaves and chopped garlic, pour it over the curry.

Note – Do not shy away from the ghee, it’s an import part of the recipe and needs lot of it.

Tandoori butter garlic roti

1 cup whole-wheat flour

1/4 cup all purpose flour

1/4 tsp baking soda




Mix of chopped garlic and kalonji/Nigella seeds

  1.  Sieve the flours, salt and baking soda.
  2. Knead well to make a smooth dough by adding lil water at a time…u would need to keep adding oil in between to make the dough soft n smooth.
  3. Before adding more oil ensure ur dough has collected itself so the oil won’t leave it sticky. So add little water and oil in intervals while kneading.
  4. The best way to know the dough is done is when it is nice n smooth and soft to touch. Press lightly with your finger and check if it leaves an indentation.
  5. Rest it for an hour under a wet towel or muslin
  6. Spread maida on the counter and roll slightly thicker Chapati.  Or u can pat by hand.
  7. Apply water on one side and keep that side on the tawa. Press the sides of the roti onto the tawa so that it sticks to it with a grip.
  8. Add the chopped garlic and kalonji mix and press it onto the roti. 
  9. Cook the top side first by inverting the tawa and moving the tawa for even browning.
  10. Turn over the tawa and place on gas to cook the bottom side
  11.  Let it cook.
  12. Once u see the roti leaving edges it means its done..
  13. Immediately apply butter and keep covered under a cloth or casserole but with cloth inside covering it

Note – I tried to work with a preheated tawa but everytime the heat would start cooking my roti and when I overturned it, it would fall off. The trick I did is run the tawa under tap water after each roti and cooled it down. Then stuck the roti on it, pressed it hard on all borders and then overturned onto the flame. This worked very well.