A delightful egg curry with a unique sweet, tangy, and savory flavor profile from Gujarat. Hard-boiled eggs are simmered in a rich tomato-onion gravy thickened with chickpea flour.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(One serving contains approximately 1 cup of curry and 2 hard-boiled eggs.)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Aromatic Gujarati egg curry with fluffy puris – a protein-packed comfort food that's truly soul-satisfying.
This gujarati dish is perfect for breakfast or lunch. With 745.4300000000001 calories and 24.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Dhana Jeeru (Coriander-Cumin Powder)
2 tbsp Besan (Gram Flour)
2.25 cup Water (divided, 1/4 cup for slurry and 2 cups for gravy)
1 tbsp Jaggery (grated or powdered)
1.25 tsp Salt (adjust to taste)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, turn off the heat, and let stand for 10-12 minutes.
Transfer eggs to an ice bath to cool completely. Peel the eggs and make 2-3 shallow diagonal slits on each one. Set aside.
2
Sauté Aromatics and Build the Base
Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the hing.
Immediately add the finely chopped onions and slit green chilies. Sauté for 7-8 minutes until the onions are soft and light golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Lower the heat and add the turmeric powder, red chili powder, and dhana jeeru. Stir and cook for 30-40 seconds until fragrant.
4
Thicken with Besan Slurry
In a small bowl, whisk the besan with 1/4 cup of water until you have a completely smooth, lump-free slurry.
Pour this slurry into the pan while stirring continuously to prevent lumps. Cook for 2-3 minutes, stirring constantly, until the besan is cooked and the gravy base thickens.
5
Simmer the Curry
Gradually pour in the remaining 2 cups of water, stirring well to combine everything. Add the salt and grated jaggery.
Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld and the gravy to thicken.
Gently slide the slit hard-boiled eggs into the simmering gravy. Cook for another 4-5 minutes, allowing the eggs to absorb the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
