For the Roti:450g strong white flour 2 tbsp veg oil 1 tsp salt 225ml water veg oil for frying
To make the curry:24 quail eggs 5 curry leaves 1 onion (finely chopped) 3 cloves garlic (crushed) 2 tomatoes (chopped) 2 tsp cumin seeds 2 tsp garam masala 1 tsp turmeric powder 1 tsp ground cumin 1 tsp coriander powder ¼ tsp chilli powder 2 tbsp sunflower oil 75g tomato puree Salt for seasoning 150ml water
To make the roti:
1. In a large bowl, mix the ingredients into a firm dough. Break off a lump weighing about 25g and roll it into a ball. Using a rolling pin, roll this piece in to a thin flat circle about 1mm thick, dipping in flour every now and then to ease the task.
2. Add a few drops of oil to a round non-stick pan and fry on medium heat turning every minute or so and adding a few more drops of oil with a spoon. While frying the dough, gently press it flat in the pan with the back of the spoon. Fry until just browning slightly. The roti should be soft, not crispy.
3. Repeat until you have used all the dough.
To make the curry:
1. Put the quail eggs in boiling water and boil for 3-4 minutes. Cool immediately with cold water. To peel the eggs, tap them gently all round, then roll them like a ball in your hands to make this job easier. Put aside.
2. Heat the oil in a large pan hot enough so that when you add a few cumin seeds, they sizzle. Then add all the cumin seeds and fry for about a minute.
3. Add the chopped onion and garlic and fry until soft and lightly golden. Add the chopped tomatoes and fry for a further 5 minutes.
4. Add the curry leaves, garam masala, turmeric, ground cumin, coriander powder and chilli powder and stir gently for a minute.
5. Add the tomato puree, salt and 150ml of the water. Simmer briskly for ten minutes then taste to check the seasoning. Add more salt if necessary and simmer for a few more minutes, adding more water if necessary. Finally add the eggs and heat for another two minutes.
Serve the curry with the roti and if you like, basmati rice.