vegetariannut-free
indian
Dalia Porridge
10 min
268 cal
8gProtein
45gCarbs
8gFat
1Recipes
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Soul-satisfying Half Fry with soft Pav – a protein-packed, savory comfort food that's perfect for any time!
A classic Indian-style fried egg where the white is perfectly set and the yolk remains deliciously runny. Seasoned with a pinch of salt and pepper, it's a quick and satisfying breakfast ready in minutes.
Serving size: 1 egg
Heat the ghee in a non-stick skillet over low to medium-low heat. Allow it to melt and shimmer slightly, which should take about 30-60 seconds.
For best results, crack the eggs onto a small saucer first, then gently slide them into the pan. This prevents shell fragments and broken yolks. Cook for 2-3 minutes.
As the eggs cook, the whites will turn opaque. For perfectly set whites, you can tilt the pan and use a spoon to baste the whites with the hot ghee, being careful to avoid the yolk.
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Soul-satisfying Half Fry with soft Pav – a protein-packed, savory comfort food that's perfect for any time!
This indian dish is perfect for snack. With 427.92 calories and 13.86g of protein per serving, it's a nutritious choice for your meal plan.
Once the whites are fully cooked and the yolk is still runny and jiggly, season directly in the pan with salt, black pepper, and a pinch of red chili powder if desired.
Immediately slide the eggs onto a plate using a spatula. Serve hot with toasted bread, pav, or a warm paratha.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.