

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
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Crispy, flaky egg puffs with a warm cup of chai – a delightful, quick snack that's energy-giving.

A beloved Kerala bakery snack featuring a spicy onion masala and a hard-boiled egg, all wrapped in a flaky, golden puff pastry. Perfect with a cup of hot chai, these savory puffs are an irresistible treat.
Serving size: 1 serving

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving


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Crispy, flaky egg puffs with a warm cup of chai – a delightful, quick snack that's energy-giving.
This kerala dish is perfect for lunch. With 464.14 calories and 12.36g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Eggs
Cook the Masala Filling
Assemble the Egg Puffs
Bake to Perfection
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.