Mangalorean Parotta with Egg Korma

Divide and Second Rest (35 minutes): After the first rest, gently punch down the dough and divide it into 8 equal-sized balls. Generously coat each ball with oil, place them on a tray, cover, and let them rest for another 30 minutes.

Create the Layers (15 minutes): On a well-oiled countertop, take one dough ball and flatten it with your fingers. Using your hands or a rolling pin, stretch the dough as thin as possible into a large, translucent circle or rectangle. Don't worry about small tears. Brush the entire surface of the stretched dough with oil. Starting from one edge, lift and fold the dough to create fine pleats, like making a paper fan, until you have a long, pleated strip.

Coil and Final Rest (20 minutes): Gently hold one end of the pleated strip and stretch it to lengthen it further. Begin to coil the strip tightly into a spiral, similar to a pinwheel. Tuck the loose end underneath the coil. Repeat for all dough balls. Cover the prepared coils and let them rest for a final 15-20 minutes.

Roll the Parottas (5 minutes): Heat a tawa or cast-iron skillet over medium heat. Take one rested coil and, using your palm or a rolling pin, gently flatten it into a disc about 5-6 inches in diameter. Do not press too hard, as this will merge the layers.

Cook the Parottas (20 minutes): Place the rolled parotta on the hot tawa. Cook for about 60-90 seconds until small bubbles appear, then flip. Drizzle a teaspoon of oil around the edges and on top. Cook for another 1-2 minutes, pressing gently with a spatula, until both sides are golden brown with crispy spots. Repeat for all remaining parottas.

Fluff and Serve (5 minutes): Immediately after taking the parotta off the tawa, place it on a clean surface. While it's still hot, use both hands to gently clap or crush it from the sides towards the center. This action is key to separating and fluffing up the layers. Serve immediately.

Build the Korma Gravy

• Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
• Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
• Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.

Simmer and Finish

• Gently slide the pricked, hard-boiled eggs into the simmering gravy.
• Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
• Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
• Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.