Goan Poee Bread with Alsande Tonak

Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.

Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.

Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.

Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

Prepare the Curry Base

• Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
• Add the other half of the chopped onions and sauté for 5-6 minutes until they turn golden brown.
• Add the chopped tomato and cook for another 4-5 minutes until it becomes soft, pulpy, and well-mashed.

Combine and Simmer

• Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring often, until the paste is fragrant and you see oil separating at the edges.
• Add the cooked black-eyed peas along with their reserved cooking liquid, the cubed potato, tamarind paste, jaggery (if using), and the remaining 0.75 tsp of salt.
• Add up to 1 cup of additional water to achieve your desired gravy consistency and stir well.

Finish and Serve

• Bring the curry to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potato is fork-tender and the gravy has thickened.
• Garnish with fresh coriander leaves.
• Serve hot with traditional Goan pao (bread rolls) or steamed rice.